Lifetime of green beans

Lucinda

Hey guys, it's been a while since I have posted.

Basically, I have some green beans that are about three years old that have been sitting in a dark, cool cupboard. I haven't really roasted i that time because of going back to work almost full time, a partner who was very unwell for a year and getting married.

Will they be okay to roast up, or should I just ditch them. There are some lovely beans there, but I have been wondering if they would still be okay. They smell okay (for greens) and are in good condition.

Koffee_Kosmo

Lucinda wrote:

Hey guys, it's been a while since I have posted. Basically, I have some green beans that are about three years old that have been sitting in a dark, cool cupboard. I haven't really roasted i that time because of going back to work almost full time, a partner who was very unwell for a year and getting married. Will they be okay to roast up, or should I just ditch them. There are some lovely beans there, but I have been wondering if they would still be okay. They smell okay (for greens) and are in good condition.

Yes they will still be ok - if no mold has infiltrated them Some aromatics may have dissipated in that time and they will have lost some moisture content as well It's best to roast lighter to just on first crack You can also spray a little water on the beans when you drop them in the roaster to overcome the dryness Only one way to find out ? KK

hiphipharar

I'm still going through stock I bought in 2010 and they all still roast up well. They seem to work better blended rather than SO. Some loss of intensity of flavour so perhaps more balanced now. Definitely give them a try and I don't think you will need to ditch them. As KK mentioned, there may be some moisture loss depending on storage. What has worked consistently well is a fairly gentle straight profile which means about 10 degrees per minute right up to first crack. I agree about roasting lightly. In my KKTO I preheat to about 140 or 150 so that after adding the beans the temp drops top around 50 deg before starting to ramp up again. I nearly always stop at the first snaps of 2C or just before. The roasts that go into rolling 2C tend to be fairly flat.

borat123

Very similar to what I do. With most beans I drop them at about 120, then let them dry / stabilise at around 60degs for approx five minutes - then the actual roast begins.

Lucinda

Thanks guys. I have the dreaded lurgy at the moment so am off work, but I really need to get back into roasting again. Been so very lazy.

askthecoffeeguy

Ditto I've been a bit slack in the roasting department recently. I've also got some green which is prob close to two years old - what I'm finding is that it throws a hell of a lot of chaf and my gene cafe has come close to combusting a few times - which makes me less inclined to use beans of this age Although, if I understand correctly this could be the result of poor storage in a non airtight environment Even so when I get it right the coffee still seems to taste good if a little baggy - but at least it's freshly roasted ! ACg

hiphipharar

askthe coffeeguy wrote:

I've also got some green which is prob close to two years old - what I'm finding is that it throws a hell of a lot of chaf ....<snip> Although, if I understand correctly this could be the result of poor storage in a non airtight environment

I don't think so. I thought chaff was a factor of the processing method than the age of the bean. I haven't noticed any increase on the 3 year old beans. I thought it wasn't wise to store greens in an airtight environment and they need to 'breathe'?? I store mine in cotton bags such as the CS or basmati rice bags.

Even so when I get it right the coffee still seems to taste good if a little baggy

Is this as a SO? I've noticed that at times but then I might use the same green in another blend and not pick it up.