Max skrev:
> Hej Jakob
>
>> De siger køleskabet
>
> Ja, men det har jeg nu aldrig brugt. Det bedste er nok at
> købe hele bønner og male dem lige inden brug, eller det
> ultimative at riste og male dem lige inden brug, men det
> er jo både tidskrævende og besværligt i dagligdagen. En
> ting man kan gøre er at købe 250 g. poser, de er hurtigere
> brugt op.
>
> Ps: Gevalia nævner ikke noget om køleskab :)
Jeg tror heller ikke køleskab er godt i denne forbindelse.
Men, Jacob, prøv at købe to ens poser, opbevar den ene
udenfor og den anden i køleskabet. Efter henholdsvis 7 og 14
dage lav en smagstest.
<
http://www.thecoffeefaq.com/4storingcleaning.html#howtostore>
4.1 How to store coffee
This is a common question in online discussions about coffee, and it
never fails to cause dissension.
Coffee beans must be isolated from air and moisture. Probably the best
storage containers are made from glass or glazed ceramic, which have the
added benefit of being easily cleaned. If glass is used, the container
should be kept in a dark location (if only because light is,
theoretically, usually an accelerant to chemical processes); in either
case, the containers must be able to maintain an air- and moisture-proof
seal. Alternately, mylar/plastic bags with one-way valves can also do a
fine job so long as care is taken to ensuring an airtight seal.
Regardless of the container, as stated above, do not purchase more
whole-bean coffee than can be consumed in approximately a week to two
weeks post-roast. Beans primarily stale as a result of the loss of
aromatic and volatile compounds, which occurs continually with the
outgassing of carbon dioxide (see "Degassing, resting, and storage" in
the section on home coffee roasting).
The effects of freezing are disputed. Some feel that the freezing will
damage the subtle tastes in the coffee; less disputed is that moisture
will condense on the cold beans each time the container is opened. At
the least, avoid repeatedly opening the freezer-stored coffee: divide up
your coffee supply into multiple containers (with as little airspace as
possible) and keep one container out for use, not replacing it in the
freezer after it is opened. If you do not have a local roaster, you may
do well by ordering three or four pounds at a time from a mail-order
roaster, dividing the order into half-pound batches, and freezing them
all. Take out a pack as you need it, allow it to return to room
temperature before opening, and do not refreeze.
Do not store coffee in the refrigerators; they are moist, smelly places.
--
Jens Axel Søgaard