How To Store Coffee Beans - Vacuum Container or Zip Bag? — Transcript

Full transcript

1. 0:00if you brew coffee at home you are
2. 0:02definitely thinking about this question
3. 0:03a lot
4. 0:04what's the best way to store coffee
5. 0:06beans to keep them fresh for
6. 0:07longer is it zip back enough or should i
7. 0:10invest and buy a vacuum container
8. 0:12hey guys it's alex from european coffee
9. 0:14trip and in this video we'll share
10. 0:16results of eight weeks long study
11. 0:18done by our polish friend christophe
12. 0:19barabosh that will answer this exact
13. 0:22question
14. 0:24[Music]
15. 0:26let me shortly introduce you a person
16. 0:28behind this project
17. 0:30crystal barabosh is a head roaster at
18. 0:32hard beans in opolo poland
19. 0:34he loves numbers and coffee he's a field
20. 0:36tester of commandant grinder
21. 0:38member of sca poland and overall one of
22. 0:41the biggest coffee geeks we know
23. 0:43for this project he also teamed up with
24. 0:45scientist francesco velasquez who helped
25. 0:47him to translate all collected data
26. 0:50into a meaningful graphs and outcomes
27. 0:52definitely
28. 0:53go and check them both on instagram
29. 0:56now if you are not interested in numbers
30. 0:59and details of the experiment
31. 1:01so i will let kristof to share the main
32. 1:03takeaways in about a minute
33. 1:04but if you are interested in the
34. 1:06experiment details what was measured was
35. 1:08the taste difference between
36. 1:10coffee store and zip bags and vacuum
37. 1:12containers
38. 1:13or how badly coffee tasted if stored on
39. 1:15a tray
40. 1:16so then don't stop there and enjoy the
41. 1:18rest of the video
42. 1:24if you buy a bag of coffee like for
43. 1:26example 200 to 150 grams of coffee
44. 1:29and if you are keeping it in a zip pack
45. 1:33with like ziploc
46. 1:34and you seal it properly and you store
47. 1:37it in a
48. 1:38like quite stable conditions like for
49. 1:41example
50. 1:41room temperature around 20 and no
51. 1:44big jumps and humidity then
52. 1:47first two weeks you cannot feel the
53. 1:49difference between
54. 1:50this vacuum and zipline you see slightly
55. 1:54differences
56. 1:55the pattern is showing up in terms of
57. 1:58taste but
58. 1:59i don't think it's worth to repack it
59. 2:01and put it in the vacuum
60. 2:03but if you plan to keep it longer then
61. 2:06vacuuming
62. 2:07it's working better
63. 2:11[Music]
64. 2:13what was the motivation for you to
65. 2:15actually uh start this
66. 2:16project and and research to find out
67. 2:18what's the best way to store coffee
68. 2:20beans
69. 2:21roasted coffee beans right so it started
70. 2:25i think three months ago a company who's
71. 2:28producing
72. 2:29vacuum sealed containers asked me if
73. 2:32i'm like keen on testing it and i
74. 2:36said yeah let's let's make it proper way
75. 2:40so let's use
76. 2:41instrument like professional instrument
77. 2:43and
78. 2:44really measure the chemical and physical
79. 2:48uh structure of the of the beans i
80. 2:50decided to
81. 2:52uh first of all roast a cookie and
82. 2:55measure everything
83. 2:56and the next day it was the 21st of may
84. 3:00my birthday that's why what
85. 3:04yeah i i decided to pack it in
86. 3:07few different sample packs
87. 3:11so six samples were packed
88. 3:15in the regular ziplex so that's this
89. 3:20plastic and aluminium inside
90. 3:23zip pack with wall so here's the valve
91. 3:26in the back
92. 3:27and then six vacuum sealer
93. 3:31sealed containers and on the copper tray
94. 3:35from like the last sample and the most
95. 3:38interesting one was like just left on
96. 3:40the tray
97. 3:41first of all like the the whole idea was
98. 3:44to check it
99. 3:45if opening daily opening every three
100. 3:48days opening every week
101. 3:50every two weeks is like
102. 3:53making change in taste and the
103. 3:57readouts from water activity and voice
104. 3:59content
105. 4:00and that's why so many samples i had 13
106. 4:04samples because one vac just was opened
107. 4:07every day so opened
108. 4:09measured closed and vacuum other sample
109. 4:12was like every three days other simple
110. 4:14weekly and so on and so on
111. 4:16the last one so the last sample sample
112. 4:19hashtag
113. 4:20six was sealed on 21st of may and opened
114. 4:24today morning
115. 4:26so both zip pack was sealed and closed
116. 4:29and the
117. 4:30vacuum was sealed and closed for two
118. 4:33months
119. 4:34and nobody was touching it it was like
120. 4:36sitting on the shelf
121. 4:37and waiting uh for the results for the
122. 4:40measurements moisture content
123. 4:42i was using the sinar bin pro 6070
124. 4:46instrument for water activity i was
125. 4:50using the rot running water activity
126. 4:54matter also i was doing
127. 4:58and using the colored four for the last
128. 5:01readout
129. 5:02of color and after two weeks after four
130. 5:06weeks
131. 5:07after six weeks and after eight weeks
132. 5:11we did a blind cupping so we were
133. 5:14assessing the dry aroma where talon
134. 5:16flavor
135. 5:17aftertaste acidity body balance
136. 5:21the best in terms of ceiling package is
137. 5:23the
138. 5:24regular detail okay because like uh
139. 5:28when we when i packed the coffees on the
140. 5:3121st of may
141. 5:33the water activity level was 0.165
142. 5:38and in the two months sample the average
143. 5:41reader from the zip pack was
144. 5:440.186 and from the
145. 5:46vacuum was 0.349 so it's like
146. 5:49twice as big but still
147. 5:52on a capping table you can see the
148. 5:56pattern
149. 5:58which is promoting vacuum
150. 6:01the coffee from zip tax had higher
151. 6:04acidity
152. 6:05vibrant acidity the cups were fading
153. 6:08away
154. 6:09more quickly the sweetness was slower
155. 6:12and
156. 6:13after taste was like dryish a little bit
157. 6:16bitter and on the other side the
158. 6:19the pattern for vacuum was that the
159. 6:22acidity was slower
160. 6:24but because it was more balanced more
161. 6:27sweet
162. 6:28more round the aftertaste was more clean
163. 6:32and longer lasting the coffee wasn't
164. 6:34fading so fast
165. 6:35so you can feel the degradation of the
166. 6:37aromas
167. 6:39up on time so from week to week
168. 6:42but still it's more roundy
169. 6:46more sweet more balanced cup
170. 6:49than the zip pack his impact was like
171. 6:53highlighting the acidity but the acidity
172. 6:56wasn't supporting the sweetness
173. 6:58in the cup and what's more interesting
174. 7:01and the best results we got from a
175. 7:03sample
176. 7:04which was closed vacuum opened
177. 7:08and closed vacuumed open daily
178. 7:11really so not like in this vacuum which
179. 7:14was
180. 7:15closed on the thursday and opened after
181. 7:17two months
182. 7:18but on the vacuum which was like daily
183. 7:20open close only
184. 7:21open close and daily vacuumed we were
185. 7:24super curious about the
186. 7:26like two months closed bags
187. 7:30and when the coffee was hot
188. 7:33and an aroma assessment so dry aroma and
189. 7:37wet aroma
190. 7:39the highest score was from the zip back
191. 7:41from the
192. 7:42two months close seatback but when the
193. 7:45coffee was cooling down
194. 7:47and it was like collapsing in the tapes
195. 7:50so
196. 7:50okay it was fading away and
197. 7:54becoming unbalanced and bitter
198. 7:58and harsh on the opposite side the
199. 8:02vacuum pack after two months
200. 8:04wasn't uh so like intense in terms of
201. 8:08the
202. 8:08aroma wasn't so like fruity
203. 8:12i was more mild more like
204. 8:15round but better
205. 8:18they balanced so the speed spot was
206. 8:20there
207. 8:21the roundiness was there and the
208. 8:22aftertaste was very clean
209. 8:24so even now today after two months
210. 8:29the coffee both from a zip tie and from
211. 8:32a vacuum container
212. 8:34was scoring higher than the coffee from
213. 8:37a tray
214. 8:38after two weeks so
215. 8:42for now the most important conclusion
216. 8:44from the study is to
217. 8:46keep the coffee in a sealed bag no
218. 8:49matter
219. 8:50what kind of seal bag but it needs to be
220. 8:52sealed
221. 8:54and if you plan to consume the coffee
222. 8:58longer
223. 8:59than two weeks you can think about the
224. 9:01vacuum container
225. 9:03because vacuum container will like keep
226. 9:06the coffee more round and more balanced
227. 9:09in terms of capping scores
228. 9:11but still the differences are 0.5 0.75
229. 9:16points on the copying spreadsheet so
230. 9:19maybe somebody who
231. 9:20had no idea where is the capping score
232. 9:22and this point so
233. 9:24is it the way how you can translate what
234. 9:26what would this difference
235. 9:27mean for the roster or for for them what
236. 9:30can they think of
237. 9:31in terms of how like if the difference
238. 9:34is like
239. 9:35not so huge so 1.2.3 points from the
240. 9:38reference point of view you just
241. 9:41probably
242. 9:41lost the intensity complexity
243. 9:45you can still assess the descriptors so
244. 9:48you can still say that the coffee is
245. 9:50hornish this coffee is yellow fruits
246. 9:53but the yellow fruits for example are
247. 9:55not so pronounced they are there
248. 9:57but they are like for example covered by
249. 10:01other flavors or they are like fading
250. 10:03away
251. 10:04so you feel them but the the intensity
252. 10:08the the complexity is muted
253. 10:11the huge difference was on the tray so
254. 10:14if you don't keep any
255. 10:15kind of package the coffee because then
256. 10:18you have this kind of off
257. 10:20flavors so flavors which are not
258. 10:23connected with the cup profile
259. 10:26which are connected to like this
260. 10:29kind of contamination because probably
261. 10:32this coffee was
262. 10:33contaminated and by
263. 10:36degradating of the lipids
264. 10:39volatile compounds the the loss of co2
265. 10:44which is kind of one of the bridge to
266. 10:47to to showcase the aromas in the copic
267. 10:50in the cup
268. 10:50do you expect like the big differences
269. 10:52between the different vacuum containers
270. 10:54or it will be
271. 10:55you expect this to be more or less
272. 10:56similar i believe that
273. 10:59as long as the the container
274. 11:02has kind of indicator
275. 11:05that what's inside is vacuumed
276. 11:10i don't believe there is a there will be
277. 11:12a huge difference
278. 11:13between between brands okay let me do a
279. 11:17final summary for you
280. 11:18two weeks time is sort of a threshold
281. 11:20that justifies the investment
282. 11:22in vacuum sealed containers if you buy
283. 11:24and consume coffee beans within two
284. 11:26weeks
285. 11:27and store them in zip bags then there is
286. 11:29only tiny difference between flavors in
287. 11:32these two
288. 11:32after two weeks you start to recognize
289. 11:35difference
290. 11:36surprisingly the best results were
291. 11:38measured for coffee beans stored in a
292. 11:40vacuum container that was open
293. 11:42daily so if you brew coffee every day
294. 11:45every morning
295. 11:46for month or more then the vacuum
296. 11:49container
297. 11:50make a meaningful difference for your
298. 11:51brewing at home also
299. 11:53there is an option of freezing coffee
300. 11:55beans it wasn't tested in this
301. 11:57experiment because it was already
302. 11:59scientifically proven
303. 12:00that it slows down the aging process of
304. 12:02coffee
305. 12:04thank you guys for watching i hope that
306. 12:05you learned something new today
307. 12:07there are also two more videos that we
308. 12:09made recently about coffee freshness
309. 12:11that
310. 12:11i think you will like one is more for
311. 12:13professional baristas and coffee shops
312. 12:16and another is for home users so check
313. 12:19them out and i'm looking forward to see
314. 12:21you in the next video very soon
315. 12:23bye