We can’t agree more. Having a chance to talk and film with Gwilym and Petra is incredible. We always learn a lot.

Cheers!

We will do our best to make more of these videos in 2020.

I feel like this applies to light roasts, but not as much to darker roasts (which can also be specialty...not sure why he said it that way)....with a medium/dark roast I like the coffee as espresso in the 5-10 day range up to 3 weeks max.

We know the ultimate coffee freshness is close to your heart ☕️🖤

But Illy Coffe is not special at all, if you are talking about those cans in the supermarket. No real roast date no origin nothing

@@stacks2hell187 No I'm not talking about the cans in the super market, I'm talking about the # KILO tins that you can only get by being a Cafe, Restaurant or Hotel. It's whole bean coffee with dates , no oxygen, pressurized with Nitrogen.

@@stacks2hell187 And yes it is special coffee, first of all it's a 9 bean blend, how many roasters do you know that have that many beans in a blend? Also it is special because NO OTHER COFFEE ROASTER PRESSURIZES THEIR COFFEE IN A TIN WITH NITROGEN.

@@grk651 okay so the point with the nitrogen is kinda interesting but a blend isn't automatically good if you have more beans in it. The reason is quiet easy the more variety the lower the chance of having a constant coffe. Simply maths 😜 that's why I don't like blends with like many different origins😂

@@stacks2hell187 Ok, let's add the fact that the man that came up with this 9 bean blend profile was a PHD in Chemistry and used his lab in Trieste to discover things that no one else had. Crazy experiments like creating a clear portofilter and filming an extraction under special lighting and high speed cameras. On interesting discovery was that during the process of the extraction, there were micro explosions when the hot water hit each tiny grind which contributes to the emulsification of the fats and oils from the coffee helping to cause the crema. We are talking about dedication, over the hill experiments, passion beyond the scope of what most self proclaimed master roasters do. These 9 beans change when the tasters (who taste espresso every day all day long) detect that something is wrong with the profile. They have other coffees waiting in line to replace any bad beans that may have made it to their plant. Shall I go on.

you're right

@@marcelofagioli66 yep! thanks for the comment 👍

Nope.. You're wrong. Don't keep it in the fridge of freezer. He even says in the video, keep it away from moisture...

@@DingleBerryMTB The freezer is quite dry I guess.

It really isn't hey... I run a Coffee Roasting business. The fridge/Freezer is the worst place to keep it. Keep it dry, keep it in an airtight container, and once opened use it. :) Good luck

Thanks for sharing the idea!

That guy is a world barista champion XD

It’s related to the roasting day. Then, coffee should be used quickly after opening the bag.

if you're asking when you should open the coffee bag after roasting the answer varies per roaster, some say 24 hours and some a week.

I’d there is not a roasting date then it’s a total mystery, buy coffee with a roasting date on it - you can buy from a coffee shop, actual roaster, or just a higher end grocery chain like Whole Foods etc

I agree with what Mailita says also oily beans is a bad sign as the flavour should be on the inside where it is more protect, not the outside where volatiles can escape and oxidation can more easily happen. It usually happens due to age or being stored in higher temperatures

The cool box is an interesting solution, thank you for the suggestion

I would try this yourself and see, some people find it works but I found vacuum sealing coffee lost some aroma. The only time I found it working was freezing coffee in small amounts

Thanks guys. I acctualy saw combination of this two ways of storing coffee. Vaccum+freezer, I'll probably try that.

they be fine for another 6 months, just regrind when ready to use

@@norme2681 i meant those pre-made pre-ground K-cup coffee pods.

@@mikefa5891 That was my attempt at humor. Any preground coffee is stale within 30 minutes and will stay stale for a year and half.

@@norme2681 Ha! ... this tells me you haven't tried the Starbucks K-Cups... quite good, in fact much better than any regular ground coffee.

classicrockonly the vacuum seal containers remove the air which will make it fresher

Keeping the coffee in the original bag helps, would the bag fit inside the Mason jar?

@@espresMod I'm unable to roast a whole bag sadly. I end up doing maybe half a pound of a 1-2 pound bag each week so I wouldn't have any bag to put them in. Have you heard of or had experience with the Fellow Atmos containers?

@@classicrockonly never tried them and I am sure they are good but secretly deep down in my brain I am not sure about methods that suck air out and create a situation where there is a a 'sucking' effect on the bean. from limited experience I have find they seem to suck aroma out quicker than a regular environment.

Thanks for the comment! It depends on the way you want to prepare it - two weeks are suggested for espresso, a few days for filter coffee. In a few days, we will also post the second video that will talk more about coffee freshness at home.

@@EuropeanCoffeeTrip okay got it!

Hi, the good thing about speciality coffee roasters is they will put a roast date on their coffee. Most will also help you chose the right coffee for whatever way you want to use said coffee for. Hope this helps;)

It depends how quickly the cafe sells the coffee, knowing the roast date is useful. There are also different brands of silo with some being better than others. I like the idea of a being able to buy a flexible quantity and bringing your own packaging but I always wonder how clean they are inside.

@@espresMod yes but what is the rule of thumb how many days after roasting can it be as roaster meant it to be?

@@guytzur9120 it depends on the coffee and how it is stored, in a sealed, clean silo it could be similar to a sealed bag: most specialty roasters in Europe put 6 weeks maximum on their bag

best answer would be to ask the roaster and taste it to see if you like it

​@@espresMod is this silo sealed to air also when you take out coffee from it? so if after 10 days from roasting i do not like the taste it is most probably the beans or the roast and not the storing?

I've been storing it like that for 7 years. Still works as new. Aeropress is pretty resilient little device.

Haha, thanks for the comment.

It’s actually our trophy. It’s signed by Mr Alan Adler, we rarely make coffee with that so it’s not an issue. We will change it for the next videos though so thanks for the comment.

​@@MihaRekar "I've been storing it like that for 7 years. Still works as new." I've been storing my AeroPress either fully pressed through or completely separate for 6 years. The seal has been leaking for a couple of months. AeroPress sells replacement seals. AeroPress knows that the seal will wear down even under optimal storage conditions.

I drink 2 or 3 hours after roasting, but I use non-pressure brewing.

I got negative results vacuum sealing coffee, doing what you mentioned seems best. Some darker low grown coffee can be good before 1 week, it takes a little longer for the CO2 to escape in more dense coffee. Just had a Ethiopian Natural today that was 6 weeks from roast, really sweet and smooth but I expect it to deteriorate quickly over next few days (but who knows :-)

Density, excellent point. When I think about my habits, I tend to drink Honduras first and leave harder Sidamo for later. And according to my brewing notes Sidamo is harder than many other beans. Seems I just felt Honduras ages faster and Sumatra is between Honduras and Sidamo. Deterioration seems to accelerate towards end of 500g bag (10-12 day affair), especially for bags frozen 5-7 days after roasting and used about month later. Would be interesting to hear on your experience with freezing coffee even if I understand that's a moot point to anyone having choice of local roasters.

​@@event4216 'Deterioration seems to accelerate towards end of 500g bag' yes, I get a similar experience. Freezing has been very useful for me to have various cupping samples when teaching classes, also for these times when I have too much coffee around to use. My best results have been from unopened bags that I put in the freezer otherwise vacuum packing seems needed. Interesting to hear about your experience with different origins, The last few years has seen me a bit stuck in my ways with the origins I buy - I really need to widen my drinking choice again

I am also secretly having doubts about 'oxidation' being a big issue but I need to know much more before revealing this thought

Sticking to favorites isn't only your sin - I catch myself with this, too. Actually, I have to force myself to routinely try new coffee to get out of loop. And as long as I stick to quality coffee (in my understanding and price range) I yet have to find bad one - sometimes it's not quite exciting, sometimes a bit too simple, sometimes too not mine, but never ugly...so over time I've developed simplistic criterias which help me to decide if particular coffee stays in my daily plan or leave it in from-time-to-time selection or skip altogether. Recently I've come to idea of blending, which I as a newbie have rejected previously as too...meh? Now when I have got some basic idea about regions and taste of them (very limited, I admit) I'm more open to blends as extension of tastes, but then I also realize my knowledge is too limited. And as I read blends come with a bunch of their own issues like need for different roast and different density, which manifest at grinding and extraction (and I agree to this). Then it depends on a roaster if it has roasted different beans separately in optimal way for each variety or mixed them before roasting. Long story short, I admit it takes knowledge and expertise to make nice blend, and I'm not talking about spicing up batch of shabby beans with handful of nice beans. What do you think about blends, have you found or developed any you like to drink or serve and what's your take on roaster's role? Maybe I just have had bad luck and am over-complicating with this.

I only wait two or three days myself!

@@SavvyComputers1 sometimes i did too but a week old coffee tasted better, not way better but definitely noticable

@@zakifariz Sound good! I'll try that! What kind of roaster are you using it. I have been using Behmor 1600

@@SavvyComputers1 currently roasting with a gene cafe 101 and absolutely loved it !

@@zakifariz they are great roaster. I was planning getting one but my buddy give me his old Behmor. Gene cafe was my first choice.

No, our channel is only in English but you can check some videos in the Czech language on Petra’s channel (Kávové Kurzy) and we have Czech subtitles on some of our videos.

@@EuropeanCoffeeTrip thanks

AJ Kang probably because people are always demanding the freshest roast. I’d rather have it a bit fresh to age than sent a bag already 2 weeks old etc.

@@Armedcor Yup. One can wait a couple of days to let coffee age, but no one can make stale coffee fresh again.

@@Armedcor I'm a coffee roaster and I don't completely agree with everything he says every roaster will have their own suggestions We wait 24 hours and shift to our clients on cafes and baristas and they love it freshness and hang that we want so it all varies by the grocery chess There is no perfect sun roasters like but you weak some won't ship without a wait for 72 hours some of my best cups of coffee I've had 20 minutes after roasting through an arrow press so it all depends on the bean how the roaster roasted it and what the roaster wants to push for notes So what he's saying is white meat some of that

PalJoey 1957 how come stale coffee doesn't have a bubbly bloom then

@@bbbbbdddbbbbbdb ... Oils still present in the coffee. Besides, I don't necessarily believe stale coffee would not foam.

@@PalJoey-on1yi try it out

@@bbbbbdddbbbbbdb For me it's irrelevant. I'm not trying to confirm that foam is a cause and effect relationship to CO2. You would need some actual evidence - besides, use your common sense. How are near dust size coffee grinds going to trap a gas? It's the coffee oils that are foaming.

@@bbbbbdddbbbbbdb ... Anthropomorphize is the process at work here.

yep

This presentation is for professionals. When tightwads tell you to make your own, and save a fortune, just understand you can't get the kind of results they can at the Cafe. Or, once you open the bag at home, drink it right away, so that would be about 48 cups. Bon-Appetit!