Test Coffee Freshness with a Zipper-Lock Bag

lifehacker.com ^ | Oct 16, 2009 | Kevin Purdy

[GonzoII]

Don't trust the expiration dates on supermarket coffee. If you're unsure of whether you're really getting fresh-roasted coffee for the best possible cup, use a zipper-lock bag for an overnight test.

If you don't want your coffee to taste like the last pot at an all-night diner, you can take a lot of steps to brew the best cup without spending a bundle. Unless you're roasting yourself, though, you're at the mercy of whoever's selling you your beans. If you're unsure the quality, or how long you've had them stashed in your cupboard, Cook's Illustrated has a good test:

[GonzoII]

Juan Valdez says: "Que bien!"

[JoeProBono]

[HangnJudge]

To check if your beans are fresh, scoop 1/2 cup into a zipper-lock bag and press out all the air, then seal the bag and leave it overnight. If the beans are within seven to 10 days of roasting, they will make the bag puff up from the carbon dioxide that they release. If the bag remains flat, then the beans are not producing gas—a sign they've passed the point of peak freshness.

[1raider1]

Is anyone else out there like me and is tired of postings to FREE REPUBLIC that are just teasers to get you to go to someone’s webpage?

[gusopol3]

will make the bag puff up from the carbon dioxide

Juan Valdez is an environmental criminal

[NautiNurse]

Home roaster here. Can’t go back to store bought.

[Skooz]

Good info. Thanks.

[randog]

I don't need you to tell me how f*****g good my coffee is, okay? I'm the one who buys it. I know how good it is. When Bonnie goes shopping she buys S**T. I buy the gourmet expensive stuff because when I drink it I want to taste it.

[Bean Counter]

Interesting article.

I have whole bean coffee stashed in our long term supplies. We have been drinking Costco’s whole bean espresso for 15 years, and I wanted to have a few bags in the long term pantry.

I bought fresh bags that were still vacuum packed fairly tight, and I packaged them again with our vacuum bagger, with a food-grade oxygen absorber packet inside the bag with the bag of coffee. When I vacuumed out the air the coffee was packed tighter than ever, and I stored four of those bags in an air-tight 5 gallon food grade bucket. I expect that coffee should last a good long while in there, because the oxygen absorber removes what little O2 is left inside, leaving an inert nitrogen atmosphere (what little there is inside the vacuum bag). That coffee won’t be “fresh” but it certainly won’t taste stale, either...

[PushinTin]

I roast my own and have everyone at work hooked!!! It's really easy with the proper equipment and the taste difference is dramatic. I use ‘Sweet Marie's’ website but there are numerous sites out there.

[SamAdams76]

The only problem with this is that whether or not the beans are fresh, you’ve already purchased the coffee!

[umgud]

I’m single and buy Folgers single packet coffee bags..... same size as tea bags in individual packages. I pour in bottled water and nuke the cup............... It’s great.

[taxcontrol]

Adding a small amount of baking soda to your grounds prior to brewing your coffee will create a MUCH smoother brew. It helps to neutralize some of the acid produced by brewing coffee.

[dartuser]

Could you please give a synopsis of the equipment you use, where you got it, and how you roast ... any secrets along the way that you have picked up.

Still searching for that allusive perfect cup of coffee.

[BullDog108]

Is anyone else out there like me and is tired of postings to FREE REPUBLIC that are just teasers to get you to go to someone’s webpage?

I'm sick of it too. Its called BLOG PIMPING. And THANK YOU for not starting a VANITY POST about the behavior....

[caver]

“Is anyone else out there like me and is tired of postings to FREE REPUBLIC that are just teasers to get you to go to someone’s webpage?”

Yes, I tired of blog pimpers.

[JoeProBono]

[5by5]

Your methods might help a little if the beans were fresh to begin with (debatable) but if our society ends even stale coffee is loads better than none at all.

Really fresh roasted coffee is a taste that has to be experienced. Hours and days do matter. Also, how the coffee is handled right after roasting.

Best bet—quickly cooled from an air roaster and flash frozen. I don't bother divvying up my coffee into small bags. I store it frozen in a mylar bag and scoop out what I need each morning into the espresso grinder.

Once the Co2 is gone it's not really fresh anymore.

[NautiNurse]

Started with the iRoast 2. It is great for beginners. Very easy to program and use. Cons--very loud air roaster. Small batches equate to frequent roasting for serious coffee drinkers. More cons--plastic and glass parts break, and the heating element wears out in just over a year.

After wearing out two iRoast 2 in as many years, moved up to the Behmor 1600 drum roaster. Pro--very quiet, larger batches, no breakable parts. Con--for darker roasts, requires much smaller batches. Difficult to see the roasting progress. However, because it is so quiet, you can easily hear the beans crack. It's still working after two years. Note--if you purchase this one, make sure it comes with the small screen drum. Our original drum had a larger screen diameter, and small peaberry beans frequently got caught in the screen.

[GonzoII]

"The only problem with this is that whether or not the beans are fresh, you’ve already purchased the coffee!"

It's a good way to test old coffee.