Will vacuum sealing coffee beans somehow suck out some of the aroma at the same time?

Will vacuum sealing coffee beans somehow suck out some of the aroma at the same time?

You can check the answer of the people under the question at Quora “vacuum container for coffee beans

0 thoughts on “Will vacuum sealing coffee beans somehow suck out some of the aroma at the same time?”

  1. Rememberthat “aroma” is molecules that have already come out of the beans and is in the air around the beans. Vacuum sealing removes little to no additional molecules from out of the roasted beans and certainly does not remove any flavor elements.
    As others have said, if you purchase freshly roasted coffee in amounts you will consume within 10 days to two weeks, storage is really not much of an issue as long as you keep dry and cool. The instant the coffee is dumped from the roaster and cooled, it continues to change flavors for about the next 5–10 days. This is called the “rest” period and some kinds of coffee at certain roast levels often reach their peak flavor during that rest period. After about 10 days, even the most complex espresso blend has fully roasted and starts to stale.

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  2. There has been a lot of experimentation regarding optimum storage for coffee. So storing beans in a vacuum container is the best once the beans are removed from the bag. Quality coffee has a valve where nitoegen is introduced to replace the oxygen. Exposure to oxygen causes it to deteriorate. There are containers online for this use to keep it fresh as long as possible. There are also Nitrogen generators for the real enthusiasts. But no matter what you do coffee is time sensitive. Don’t buy more than you will use in a week or two at the most. Unless you are one of those coffee drinkers who doesn’t have a fussy palate for coffee. I’m not one of them. I demand a fresh flavorful cup every time.

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  3. Vacuum packaging and sealing involves three steps:
    Step 1: Filling in the coffee beans in proper vacuum bags (Ecotact Sterile high barrier vacuum bags preferred).
    Step 2: Pulling out the air from the bag filled with coffee beans, leaving behind in the bag – coffee beans and almost no air.
    Step 3: Heat sealing the mouth of the bag to avoid the air to get back into the bags.
    In all of the above steps, there is no damage done to the aroma of the coffee beans. Infact, the aroma along with the nutrient contents and taste of coffee beans is being preserved for a longer duration in a properly vacuum packed and sealed bags.

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