Welcome frens, a bit of a suprise start as @bowtiedarcticfox asked me about coffee beans for a substack of his own, and I figured I would provide a resource!
Awesome article, learned a lot! Agree huge difference when I went from buying ground to whole bean. Blade grinders: wide distribution of size from dust to big chunks; getting a burr grinder was a great investment. Been doing French Press need to check out pour-over.
Does that Airscape container actively remove much air? Looking at the design I would think it just displaces a little and maybe removes ~5% of the air on a good day. I think a lot of the products in this space do not actively evacuate the air. One would have to either displace the air with inert gas like nitrogen, or actively pump it off with a manual or electric vacuum pump methinks.
Vacuum pot (siphon pot) coffee = my personal favorite method, time-permitting.
I'm glad you enjoyed! I supposed vacuum is a bit of a misnomer, especially for someone with a science background. The inner lid creates a seal and there's a hole that can close, which when you push down the inner lid forces out the air. Not a perfect vacuum, but reduces the amount of oxygen in the container significantly, especially as you go through the beans. Preventing co2 from escaping the beans is how they stay fresh. So less air = better preservation. I certainly noticed they stayed fresh longer compared to my old airtight container.
I’ve had good success with Mustache Coffee roasters. I drink mainly decaf and they have excellent decaf.
I'll take a look at them, they may be getting a review here soon enough!
Awesome article, learned a lot! Agree huge difference when I went from buying ground to whole bean. Blade grinders: wide distribution of size from dust to big chunks; getting a burr grinder was a great investment. Been doing French Press need to check out pour-over.
Does that Airscape container actively remove much air? Looking at the design I would think it just displaces a little and maybe removes ~5% of the air on a good day. I think a lot of the products in this space do not actively evacuate the air. One would have to either displace the air with inert gas like nitrogen, or actively pump it off with a manual or electric vacuum pump methinks.
Vacuum pot (siphon pot) coffee = my personal favorite method, time-permitting.
I'm glad you enjoyed! I supposed vacuum is a bit of a misnomer, especially for someone with a science background. The inner lid creates a seal and there's a hole that can close, which when you push down the inner lid forces out the air. Not a perfect vacuum, but reduces the amount of oxygen in the container significantly, especially as you go through the beans. Preventing co2 from escaping the beans is how they stay fresh. So less air = better preservation. I certainly noticed they stayed fresh longer compared to my old airtight container.