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Slow degassing.

Dry_bean.Dry_bean.
edited January 1970 in Roasting - How To do it
Has anyone else noticed roasted beans seem to take longer to degass in cooler weather?
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  • Dry_bean.Dry_bean.
    on 1304818924:
    on 1304817817:
    Has anyone else noticed roasted beans seem to take longer to degass in cooler weather?
    Err Not that anal  ;D Too worried about having an Aneurysm over teh stress of finding out the answer  ;)
    Mornin AM, what would you know about cold weather up there? ;) Unless you live down Stanthorpe way. It was simply an observation, day temps down here have dropped to around the 20c mark and night down to around 14c, during summer months my one way valve bags start to inflate within an hour or so, in the cooler weather more like 24 hours. :)
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  • Dry_bean.Dry_bean.
    on 1304825628:
    So if it happens later / slower is that a clue to leaving ya beans a little longer in winter ?
    I think it may well be, that's what I was alluding to in my OP, perhaps I should have expanded a bit. ;)
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  • shape_shiftershape_shifter
    While you are talking about degassing can I ask, is it important to degas? I use tubes to store my beans in, should these tubes have a pin prick in them to slowly let gas out or do I just crack the top once a day or do I just leave them alone?
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  • Dry_bean.Dry_bean.
    on 1304830778:
    While you are talking about degassing can I ask, is it important to degas? I use tubes to store my beans in, should these tubes have a pin prick in them to slowly let gas out or do I just crack the top once a day or do I just leave them alone?
    Hi Shape_Shifter, Degassing is another of the many controversial subjects we coffee nuts tend to get our knickers in a twist about. It's generally agreed most freshly roasted coffee beans will improve after a few days degassing in the appropriate one way valve bags available from Coffee Parts http://www.eatout.com.au/coffeebags/bags.html not all that expensive and can be reused again and again.
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  • shape_shiftershape_shifter
    They are Falcon tubes, brilliant because I'm only doing small lots and easy to clean out and reuse. tube.jpg
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  • Dry_bean.Dry_bean.
    on 1304831976:
    They are Falcon tubes, brilliant because I'm only doing small lots and easy to clean out and reuse.
    Looks like someone works in a lab. ;)
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  • shape_shiftershape_shifter
    on 1304835255:
    Looks like someone works in a lab. ;)
    Actually it was an idea that one of the other members had over there, I PM'd him, he does work in a lab and hey presto Falcon tubes for me  :) Interesting that there is debate about degassing, what I have noticed is that since going from the popper to the UCP ;D that there is a lot more gas being produced.  I must be on the right track with my roasting.
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  • Dry_bean.Dry_bean.
    on 1304841117:
    Interesting that there is debate about degassing,
    Show me an aspect of coffee that is not being constantly debated.  ;)
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  • shape_shiftershape_shifter
    ROFL too true DB, that is why I research so much and in the end it's my decision and if that's wrong well I've learnt something and I start again  :D
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  • Bottom LineBottom Line
    on 1304817817:
    Has anyone else noticed roasted beans seem to take longer to degass in cooler weather?
    Yes...... but must repeat the word "seem". Beans that were good at the 5 day mark are now too fresh. Beans that were too old at 17 days are ok. But nothing written down or recorded and could be due to something else.
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  • askthecoffeeguyaskthecoffeeguy
    yep i definitely notice the difference in degassing times especially with the Sumatra, Ethiopia, and Columbia coffees that we use at work - especially in  the cooler climate of melbourne where its been 6C overnight recently and I would say cooler than that some mornings as I've had frost on the car windows I suppose the flip side is that cool weather is great conditions to be making coffee in - due to the increased moisture content in the air infusing the beans with moisture, and its great for roasting also, as cool temperatures mean quicker cooling down times, effectively 'snap locking in the flavours of the roast... Not so keen on the cold when I leave for work at 6.30 in the morning, but its usually warm enough to shed a few layers by lunchtime, and even a hint of sunshine is enough to get Melbournians out and about - which is good for business! Cheers, P
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