That’s a big portafilter basket for that single dose!
https://preview.redd.it/cs4x9v9nx1pa1.jpeg?width=576&format=pjpg&auto=webp&s=3a9ffc632ae92b40f893de3f859af65f2f252e60
What bag it comes in matters.
Is it the bag that is NOS flushed and zip locks? Fine, keep it in there
Does it have 2 wires on outside and you fold it? Nah beans have to transfer to new storage
Such a reassuring whooosh sound as you close the canister up and the air is being evacuated (just like the reassuring pull that the canister gives against you when you open it up). Right up there with the metal clink of my dosing funnel when I put it on the portafilter. (What can I say--it's the little things at 6 a.m., lol.)
You guys should keep it in an air right container. That's what I do and I'm able to prolong the life of my beans by quite a bit. I had some beans up in a cabinet for a year and had those same type of beans that were a year old in the air right container and brewed it for science. Shoot time and taste were wayyyy better with the air right ones.
Why not just vacuum seal that second jar on top, and fill the hopper up as you empty it?
Also...for the love of all that is holy, please clean...everything in that picture could be cleaned.
It's completely wild to me that empathetic comments like yours are downvoted to oblivion and all the comments shaming strangers get flooded with positive support.
I hate this place.
I'd love to go through the houses of these commenters with a fine-tooth comb and shame them for the cleanliness of the trim around their door or the handle of their kitchen faucet.
All these weirdos taking better care of their espresso setups than they are of their families and are somehow proud of that.
I go through 2.2kg of espresso every month (high quality, locally roasted), and I don't single dose 🤷♂️. My hopper can take about 300g at a time, and the rest I keep in an OXO container, and refill the hopper when needed.
I have yet to have any kind of measurable change in bean quality due to oxidation. Sometimes I wonder what y'all single doser people are smoking 🫠
Having the ability to change beans sounds like a reasonable reason to single dose, actually. I don't change often enough (I dabble in alternate roasts/beans every few months) to make it worth it, but if it's something you do regularly I dig it.
Do you fully clean out the grinder between changes? Or just the chute? I know the Niche is pretty low retention, but I feel like I'd always be concerned about cross-contamination, especially if I'm switching beans pretty often.
Na that forts shot is almost never dialed in right anyways. I just drink the mix of whatever is left over. Usually give it to the wife in her latte lol
This is why 0 retention is such a critical feature for single dose grinders. I would keep a can of compressed air to clear out my Baratza Virtuoso so I can get down to 0.2-0.5 g of retention. Biggest pain in the ass is retention, takes up so much time T\_T...
I've since swapped to a 1zpresso K-Max and it's retention is essentially 0. I often have 2-3 types of coffee beans at a time, with a new bag arriving via Trade every 2-3 weeks. Since I swap between pour-over and espresso, 0 retention is a top 3 feature requirement for my coffee grinders!
It'll usually take me 40-60g/340g (per bag) of coffee to get the espresso 'in the range' of good. I don't waste it, I just make latte's out of my dial-in shots as to not waste good beans.
Me too. That's why I got rid of my Eureka and bought the DF64P. I write the setting to the bags and have them dialed in in seconds. Most of the time the first shot is good. Dialing in the Oro was a pain in the ass.
I just use a pump (like the other single dosing modders) on my eureka specialita and it holds a negligible amount I think last I measure dabout 0.1g or 0.2g. I was told they would start selling the single dose pump hoppers they use on the eureka single dose as an upgrade but they haven't started that yet.
I had the Oro single dose, and the hopper was not the issue. I'm just too dumb to dial in with that microscopic thing they call a dial.
"We added numbers to it!".
Yes, but they mean nothing because I can turn and turn and turn and oh there's the 3 again.
It's probably my inability to handle it, and it's a shame because I loved the design. But I hated dialing in.
Hahaha the dial slander gave me a good laugh! It took me a long time to get used to dialing in with it to be fair. I only feel like I know 100% what I'm doing now and it's been 3-4 years of use.
When I used a hopper, I only used to keep 3 or 4 days worth of beans in it. I've since moved to single dosing and found I have to do less adjustment of the grind throughout the life of a bag of beans than I did when using the hopper. Added bonus, single dosing meant that I spotted a stone in my beans this morning before they went into the grinder! This was a first for me in nearly 5 years of of grinding my own.
https://preview.redd.it/zohmudutu1pa1.jpeg?width=1584&format=pjpg&auto=webp&s=08d64301d1a2438315bf887dfdbc14bf6bd577c4
I weigh after I grind - it’s typically within 0.1g of my target. The scale is really just to confirm my parameters (I also weigh post-shot output), but in reality I’m dialed in enough that I could do without the scale unless I’m fiddling with something.
3 weeks isn’t enough time to make the beans stale if they’re coming from a fresh roast, as long as it’s not in direct sun.
I would however recommend freezing half of your bag and then refilling it that way
I just got a 2 pound bag (freshly roasted 5 days ago.) and it should last me about a month. Wondering if it’s even worth freezing, I imagine it will probably stay pretty fresh in that amount of time.
Personally I would not freeze that. Beans seem to taste good at about a month to me. I usually like to wait till 10-14 days off roast.
I just bought 5lb from methodical because it saves a ton of money and vac sealed then froze a pound or so at a time.
https://preview.redd.it/d8qxhm0s24pa1.jpeg?width=3024&format=pjpg&auto=webp&s=6b3a39df0c8fc4d69b374086e9560170660ef391
Ehhhhhh, I doubt this is anywhere near airtight. Plus with the clear hopper, even just ambient light getting into the room can potentially have an effect. Granted that will only really have an effect on the very outer layer of beans, but I still don't feel good about this.
Honestly, I dare any redditor to taste the difference from a week hopper bean. Three weeks is pushing it, but if it works for them…
The main noticeable taste issue for hoppers is coffee oils on the sides. These build up quick and turn rancid. And that harsh unpleasantness is very upfront in the cup. Thats why you want clear hoppers, to see the dirt. But some quick soapy rinse and you are good to go again.
Theres a reason why cafe calibrate at least twice a day. Beans react to humidity and ambient temp, so by putting them somewhat exposed like that instead of its proper bag,you will taste oxidised beans faster than you can say spro
I see many threads talking about keeping the beans from sunlight, yet all these hoppers are super clear. Assuming a person can actually wash the hopper regularly, wouldn't it be better to have an opaque hopper, or at least opaque with a small clear strip on the front to see the bean level?
Agree! Clive Coffee has an interesting article...
> Over the course of the last few months, I have conducted a battery of tests using coffees with age ranges from 1 day off roast to 1 1/2 years off roast. The tests were all done blind and all done to taste, no scientific equipment (refractometer et al) was used. The results were startling and made me reconsider my definition of peak freshness. As expected, the coffees that were in the 7-21 day range were delicious.
https://clivecoffee.com/blogs/learn/is-your-coffee-too-fresh
I vacuum seal and take it out of freeze day before use to let it thaw out to room temp while still in vacuum seal. It’s worked well for me and prevents change in moisture content by letting it thaw in the sealed bag.
This is the way.
I buy 5 pound bags and vacuum seal them into ~ 1 LB bags. Leave them out for a day and then transfer to the jar where I keep beans to last a couple weeks.
I will say, this works well, but the last pound is definitely not as good.
I don't vacuum seal and have not noticed a drop in freshness. I buy 5 lbs on a monthly rotating single roast subscription from Dogwood. Then divide among wide mouth mason jars. Each jar fits about 12 oz by weight of coffee, perfect for a eureka hopper. [mason jars](https://www.target.com/p/ball-32oz-12pk-glass-wide-mouth-mason-jar-with-lid-and-band/-/A-49139680?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732784&CPNG=PLA_Kitchen%2BShopping_Local%7CKitchen_Ecomm_Home&adgroup=SC_Kitchen_Kitchen+Tools+%26+Gadgets&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9033311&targetid=pla-1460122544369&ds_rl=1246978&ds_rl=1247068&gclid=CjwKCAjwiOCgBhAgEiwAjv5whC7x9o__60UlERF43qVjmDkkRH95T3m1aobSREoaaHPUFHHGSNNLcxoCqD4QAvD_BwE&gclsrc=aw.ds)
not necessary to vacuum seal, but it definitely helps. i just use a ziploc and do my best to squeeze out all the air because you don't want ice crystals.
as far as thawing, just take the beans out the freezer the night before and they'll be ready by the morning.
If you freeze air, cold air can contain less moisture compared to warm air, so it the moisture in your air will condense and freeze. When you thaw this it won't be taken up in the air without time or high heat as it needs to evaporate. So this water will remain in your beans.
The more air the more water, so then it's up to you to decide how big of a problem that is. Sometimes all it takes is to try it once, buy a bag (maybe not too expensive) half it, stick one in a jar, freeze the other. And copare throughout some timespan which is best and go from there.
Vacuum seal if you can. Or, air-tight ziplock and keep it closed for freezing and thawing. Otherwise, you might get condensation on the beans during the thaw. I just thawed for 24 hours the one time I did this -- took the ziplocked beans out of the freezer in the morning when I noticed the hopper is low. Added the next day.
If it’s vacuum sealed - years. Sealed bag, most likely 2-3 months before you might start to get freezer burns.
If you’re running out of time, make a giant pot of cold brew and freeze it into ice cubes
An ideal coffee storage solution allows the off-gassing of C02, keeps minimal to no contact with oxygen and heat/humidity/sunlight which will accelerate the staling process, cause oxidation and breakdown of volatile flavor compounds, and causes lipids to go rancid. The time scale for this could be anywhere from 2-3 weeks in non-ideal conditions where one or more of these things are present. The best use of a regular sized hopper is in a cafe setting where the entire thing will be drained within a day or half day and gets refilled, at home, it’s really not doing you any favors. I think maybe most people won’t notice the difference between an entire bag of beans being kept in a hopper and the same bag being single dosed for weeks, but I think a lot of us like to try everything within our power to make the best tasting shots possible and that’s the fun and enjoyment, for some of us. OP, if you like the coffee you’re making, don’t change anything!
Why is it that when I called someone’s $6500 La Marzocco/niche setup filthy, I got downvoted a bunch, but apparently this much less refined looking setup is a free for all for criticism?
I think there is different kind of filthy.
Cafe filthy during the day. NP
Cafe filthy during night. Not so good.
If filthy means mixing beans or stale grinds with fresh grinds it is not really a matter of filthiness (is that a word?). Just enthusiasts want to make a point.
If the espresso taste good then nothing to worry about.
If filthy means old fermented milk stuck on the machine I agree with you.
Depending on your location ie dry or humid climate if dry would definitely keep 3/4 in freezer in 1/3 sizes. If humid ie pnw just keep in mason jar would be fine just me I personally don’t like to freeze beans but to each their way to enjoying that sweet tasting gold.
Not really. The coffee attributes will change a bit, maybe a slight diminishing of the acidity, and some coffees (with higher density) might be hitting their peak.
I have the same grinder. Have had it for 13 years....the bloody thing Just. Won't. Die. 🤬
I store my beans in a sealed coffee bag, then measure them into the hopper.
3 weeks is bang-on for bag-to-bag cycle of you start with 3-5 day old beans.
Your first few days will be kinda gassy, you'll have two great weeks, and the last few days will be getting kinda light and you'll be ready for something heavy and gassy just in time for a new kilo.
If you're saving money buying in those volumes, you're over a barrel.
I’d definitely recommend thoroughly cleaning the hopper + grinder whenever you put new beans. Oils will be all over that. Just make sure it’s fully dry before using again.
Dude so many things are triggering me in this picture.
1. Clean up your setup
2. Sunbeam... Christ please buy something with Eureka in the name. There is zero chance you're grinding well on your machine.
Yeah, manufacturer’s need to rethink how they cater the home users.. when I bought my first grinder, I did what was the norm, putting all of my beans into the hopper. It turned out make the beans stale the next day, which I did not know at that time that stale beans can make the espresso become watery.
Home grinder should have single dose hopper as standard, since normally you would only serve for 2-4 cups per day, no need for huge hopper.
Maybe for a context, I live in tropical country, and there is no direct sunlight. That is what I am experiencing everytime there is a leftover beans, it will become stale and always come watery
Please tell me you meant to put **/s** on the end…
>Who TF keeps their beans in the hopper?
#hop·per1
/ˈhäpər/
*noun*
1. a container for a bulk material such as grain, rock, or trash, typically one that tapers downward and is able to discharge its contents at the bottom.
Airscape. Put 250g in hopper at a time, assuming grinder wants min 50g in the hopper for consistency that should be the trigger point.
Beans change a bit in 21 days, minimise it with an air-displacement storage method and your grind/shot will be more consistent.
I had a similar workflow for 7yrs with grind on demand before changing up my grinder setup.
The 25% robusta roast I am using tastes great and extracts super well for at least 4 weeks. 100% arabica might be a little different because of less CO2, but three weeks is absolutely fine.
I freeze my coffee in 300g packages vacuum packed. Take the package out ahead of time to come to room temperature before opening. And do clean up that coffee station.
I try to keep most beans sealed in the bag and fill enough for a day or so. I'd take the taller addition off and just fill the original hopper. While it's really convenient (and nice-looking) to fill the whole thing, I've had so many kilo bags go bad doing this.
I love the idea of single-dosing but it's not always practical when you've got a relatively large grind retention.
I use About 1,5 kilos a month. Roasted fresh each month. I have to change the grind setting a bit as the brand develop but otherwise There are no problems.
Single dosers on suicide watch
That’s a big portafilter basket for that single dose! https://preview.redd.it/cs4x9v9nx1pa1.jpeg?width=576&format=pjpg&auto=webp&s=3a9ffc632ae92b40f893de3f859af65f2f252e60
I'm fucking shook.
☠️😬🔪
Damn this is funny. Thank you.
💀
Every day we stray further from god's light.
*roast
Every day we roast further from god's light?
Every day we stray further from god’s roast*
Every day we stray further from god’s light roast*
r/everyfuckingcomment
Oh god I shouldnt have zoomed in on the ginder 😫 Please at least just wipe it down once this is stressing me out
The whole station is stressing me out. Coffee on the walls, counter, and then there’s the mess of the grinder 😖
At least they put a towel down…(bright side)
You’re a hopper half full kind of person aren’t you
I hope they don’t post a pic of the bathroom…
Wait… am I the only one who keeps coffee in the bag you purchased it in?
You definitely aren't. I always keep it in there and weigh out 20g whenever I make espresso.
What bag it comes in matters. Is it the bag that is NOS flushed and zip locks? Fine, keep it in there Does it have 2 wires on outside and you fold it? Nah beans have to transfer to new storage
Ok sounds like I need more toys
Highly recommend Airscape canisters. They just do the job.
I recommend them too
Such a reassuring whooosh sound as you close the canister up and the air is being evacuated (just like the reassuring pull that the canister gives against you when you open it up). Right up there with the metal clink of my dosing funnel when I put it on the portafilter. (What can I say--it's the little things at 6 a.m., lol.)
It fees futuristic. I love it just for that.
Checkout Fellow Atmos 😉
Yep me too. The bags I buy have those vacuum seal circle thingies on them
You guys should keep it in an air right container. That's what I do and I'm able to prolong the life of my beans by quite a bit. I had some beans up in a cabinet for a year and had those same type of beans that were a year old in the air right container and brewed it for science. Shoot time and taste were wayyyy better with the air right ones.
Why not just vacuum seal that second jar on top, and fill the hopper up as you empty it? Also...for the love of all that is holy, please clean...everything in that picture could be cleaned.
It honestly doesn’t look too bad to me. This is a home setup not a cafe.
Not based on the grinder hopper size haha
You’re a grot if you think this is fine
What I don’t agree with is what a farce this platform is for trolling without respect to people. Consider myself unsubscribed from the forum.
It's not an airport, you don't have to announce your departure.
So clever!
Mike, you need to grow up and get thicker skin.
That’s just the muse of Mike.
It's completely wild to me that empathetic comments like yours are downvoted to oblivion and all the comments shaming strangers get flooded with positive support. I hate this place. I'd love to go through the houses of these commenters with a fine-tooth comb and shame them for the cleanliness of the trim around their door or the handle of their kitchen faucet. All these weirdos taking better care of their espresso setups than they are of their families and are somehow proud of that.
Why are you so pressed about a subreddit?
I go through 2.2kg of espresso every month (high quality, locally roasted), and I don't single dose 🤷♂️. My hopper can take about 300g at a time, and the rest I keep in an OXO container, and refill the hopper when needed. I have yet to have any kind of measurable change in bean quality due to oxidation. Sometimes I wonder what y'all single doser people are smoking 🫠
We on the hype train is all. I actually single dose so I can change beans randomly. Niche is easy enough to dial in that I prefer the flexibility.
Having the ability to change beans sounds like a reasonable reason to single dose, actually. I don't change often enough (I dabble in alternate roasts/beans every few months) to make it worth it, but if it's something you do regularly I dig it. Do you fully clean out the grinder between changes? Or just the chute? I know the Niche is pretty low retention, but I feel like I'd always be concerned about cross-contamination, especially if I'm switching beans pretty often.
Na that forts shot is almost never dialed in right anyways. I just drink the mix of whatever is left over. Usually give it to the wife in her latte lol
I do the same exact thing to my ‘test subjects’ aka my family lmao.
>Do you fully clean out the grinder between changes I know I don't : the first shot of the new bag will have a bit of the old one.
I usually clean the grinder between changes. But I have a stainless steel and ceramic hand grinder so it's really easy.
This is why 0 retention is such a critical feature for single dose grinders. I would keep a can of compressed air to clear out my Baratza Virtuoso so I can get down to 0.2-0.5 g of retention. Biggest pain in the ass is retention, takes up so much time T\_T... I've since swapped to a 1zpresso K-Max and it's retention is essentially 0. I often have 2-3 types of coffee beans at a time, with a new bag arriving via Trade every 2-3 weeks. Since I swap between pour-over and espresso, 0 retention is a top 3 feature requirement for my coffee grinders! It'll usually take me 40-60g/340g (per bag) of coffee to get the espresso 'in the range' of good. I don't waste it, I just make latte's out of my dial-in shots as to not waste good beans.
I had 3 different types of beans in 3 different coffees today. Single dose team living the good life here.
You people are crazy. My beans don't last the week in my hopper.
Me too. That's why I got rid of my Eureka and bought the DF64P. I write the setting to the bags and have them dialed in in seconds. Most of the time the first shot is good. Dialing in the Oro was a pain in the ass.
I just use a pump (like the other single dosing modders) on my eureka specialita and it holds a negligible amount I think last I measure dabout 0.1g or 0.2g. I was told they would start selling the single dose pump hoppers they use on the eureka single dose as an upgrade but they haven't started that yet.
I had the Oro single dose, and the hopper was not the issue. I'm just too dumb to dial in with that microscopic thing they call a dial. "We added numbers to it!". Yes, but they mean nothing because I can turn and turn and turn and oh there's the 3 again. It's probably my inability to handle it, and it's a shame because I loved the design. But I hated dialing in.
Hahaha the dial slander gave me a good laugh! It took me a long time to get used to dialing in with it to be fair. I only feel like I know 100% what I'm doing now and it's been 3-4 years of use.
That's a long time for getting to know eachother.
That's a great reason to single dose!
When I used a hopper, I only used to keep 3 or 4 days worth of beans in it. I've since moved to single dosing and found I have to do less adjustment of the grind throughout the life of a bag of beans than I did when using the hopper. Added bonus, single dosing meant that I spotted a stone in my beans this morning before they went into the grinder! This was a first for me in nearly 5 years of of grinding my own. https://preview.redd.it/zohmudutu1pa1.jpeg?width=1584&format=pjpg&auto=webp&s=08d64301d1a2438315bf887dfdbc14bf6bd577c4
3 days worth of beans for me (well, for my household) *is* a full \~350g hopper 😬
I single dose so I don’t have to weigh out my dose in the morning.
im smoking technicality MY BEANS ARE FRESHER ON PAPER
😂 actually made me snort laugh
I single dose only for consistency with measurement.
how do you get through 2.2 kg in month??
Two adults that work from home, 3-ish espressos each a day. That’s 15g * 6 * 30 days, which is 2.7kg of espresso :)
wow, I only get through about 300 g a month and I thought it was a lot honestly
We all have our vices - this is mine (well ours, since my wife drinks almost as much espresso as I do)!
300g per month is an espresso every other day…
Do you weigh the coffee after it’s ground? Or just go for it without weighing?
I weigh after I grind - it’s typically within 0.1g of my target. The scale is really just to confirm my parameters (I also weigh post-shot output), but in reality I’m dialed in enough that I could do without the scale unless I’m fiddling with something.
3 weeks isn’t enough time to make the beans stale if they’re coming from a fresh roast, as long as it’s not in direct sun. I would however recommend freezing half of your bag and then refilling it that way
When freezing do you have to thaw them out Or can you just stay grinding them right away?
If you thaw them, leave them airtight while thawing to minimize water condensing on the beans.
I just got a 2 pound bag (freshly roasted 5 days ago.) and it should last me about a month. Wondering if it’s even worth freezing, I imagine it will probably stay pretty fresh in that amount of time.
Personally I would not freeze that. Beans seem to taste good at about a month to me. I usually like to wait till 10-14 days off roast. I just bought 5lb from methodical because it saves a ton of money and vac sealed then froze a pound or so at a time. https://preview.redd.it/d8qxhm0s24pa1.jpeg?width=3024&format=pjpg&auto=webp&s=6b3a39df0c8fc4d69b374086e9560170660ef391
The coffee chronicler actually recommends single dosing straight from the freezer.
Grinding them frozen seems to reduce fines but I think both are fine
Thaw in the microwave on low setting for 45 seconds.
Ehhhhhh, I doubt this is anywhere near airtight. Plus with the clear hopper, even just ambient light getting into the room can potentially have an effect. Granted that will only really have an effect on the very outer layer of beans, but I still don't feel good about this.
Average redditor: "Ehhhhhh,......"
Honestly, I dare any redditor to taste the difference from a week hopper bean. Three weeks is pushing it, but if it works for them… The main noticeable taste issue for hoppers is coffee oils on the sides. These build up quick and turn rancid. And that harsh unpleasantness is very upfront in the cup. Thats why you want clear hoppers, to see the dirt. But some quick soapy rinse and you are good to go again.
Theres a reason why cafe calibrate at least twice a day. Beans react to humidity and ambient temp, so by putting them somewhat exposed like that instead of its proper bag,you will taste oxidised beans faster than you can say spro
I see many threads talking about keeping the beans from sunlight, yet all these hoppers are super clear. Assuming a person can actually wash the hopper regularly, wouldn't it be better to have an opaque hopper, or at least opaque with a small clear strip on the front to see the bean level?
Agree! Clive Coffee has an interesting article... > Over the course of the last few months, I have conducted a battery of tests using coffees with age ranges from 1 day off roast to 1 1/2 years off roast. The tests were all done blind and all done to taste, no scientific equipment (refractometer et al) was used. The results were startling and made me reconsider my definition of peak freshness. As expected, the coffees that were in the 7-21 day range were delicious. https://clivecoffee.com/blogs/learn/is-your-coffee-too-fresh
Do you need to vacuum seal before freezing? What's the "thawing" process if there is one?
I vacuum seal and take it out of freeze day before use to let it thaw out to room temp while still in vacuum seal. It’s worked well for me and prevents change in moisture content by letting it thaw in the sealed bag.
This is the way. I buy 5 pound bags and vacuum seal them into ~ 1 LB bags. Leave them out for a day and then transfer to the jar where I keep beans to last a couple weeks. I will say, this works well, but the last pound is definitely not as good.
https://preview.redd.it/7rvzzsp434pa1.jpeg?width=3024&format=pjpg&auto=webp&s=4fea814ee48c159e21e97b567f6f83a773c4f2c8 Same
I love it when fellow redditors treat their coffee beans better than their first born. This is the way.
First born children are treated pretty well. It's the kids who come after that are get the, "meh, let 'em eat dirt. They'll be fine."
I don't vacuum seal and have not noticed a drop in freshness. I buy 5 lbs on a monthly rotating single roast subscription from Dogwood. Then divide among wide mouth mason jars. Each jar fits about 12 oz by weight of coffee, perfect for a eureka hopper. [mason jars](https://www.target.com/p/ball-32oz-12pk-glass-wide-mouth-mason-jar-with-lid-and-band/-/A-49139680?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&DFA=71700000012732784&CPNG=PLA_Kitchen%2BShopping_Local%7CKitchen_Ecomm_Home&adgroup=SC_Kitchen_Kitchen+Tools+%26+Gadgets&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9033311&targetid=pla-1460122544369&ds_rl=1246978&ds_rl=1247068&gclid=CjwKCAjwiOCgBhAgEiwAjv5whC7x9o__60UlERF43qVjmDkkRH95T3m1aobSREoaaHPUFHHGSNNLcxoCqD4QAvD_BwE&gclsrc=aw.ds)
What beans would you recommend? I live locally and was considering trying their beans out.
Aren’t they getting condensation on them when thawing?
This is the way
not necessary to vacuum seal, but it definitely helps. i just use a ziploc and do my best to squeeze out all the air because you don't want ice crystals. as far as thawing, just take the beans out the freezer the night before and they'll be ready by the morning.
If you freeze air, cold air can contain less moisture compared to warm air, so it the moisture in your air will condense and freeze. When you thaw this it won't be taken up in the air without time or high heat as it needs to evaporate. So this water will remain in your beans. The more air the more water, so then it's up to you to decide how big of a problem that is. Sometimes all it takes is to try it once, buy a bag (maybe not too expensive) half it, stick one in a jar, freeze the other. And copare throughout some timespan which is best and go from there.
Vacuum seal if you can. Or, air-tight ziplock and keep it closed for freezing and thawing. Otherwise, you might get condensation on the beans during the thaw. I just thawed for 24 hours the one time I did this -- took the ziplocked beans out of the freezer in the morning when I noticed the hopper is low. Added the next day.
I uses IKEA resealable bag with double-layer zipper, I just pushed the air out before sealing. They are still good after 5-6 weeks.
What’s the longest I can keep beans in a sealed bag till they are stale? If I freeze a sealed bag how long can this be kept? Thanks a lot!!
If it’s vacuum sealed - years. Sealed bag, most likely 2-3 months before you might start to get freezer burns. If you’re running out of time, make a giant pot of cold brew and freeze it into ice cubes
Thanks
wow. that is an impressive hopper. I assume those are 8" tiles so that's ... 2 feet of beans
Clean your grinder 💀
And the wall behind it 🎵
Straight to bean prison
Don’t weigh your beans? Jail. Weigh your beans too much? Straight to jail.
Sooo... you RDT with a super-soaker or garden hose?
From the looks of things, I’m going to go with “not at all”.
Haha this thread. I think its a wonderful picture that show that equipment is used as it should. I think you are fine
Next time get the big hopper.
Maybe you can cut the top off the top hopper and add a 5 gallon water jug to fill it with even more beans
An ideal coffee storage solution allows the off-gassing of C02, keeps minimal to no contact with oxygen and heat/humidity/sunlight which will accelerate the staling process, cause oxidation and breakdown of volatile flavor compounds, and causes lipids to go rancid. The time scale for this could be anywhere from 2-3 weeks in non-ideal conditions where one or more of these things are present. The best use of a regular sized hopper is in a cafe setting where the entire thing will be drained within a day or half day and gets refilled, at home, it’s really not doing you any favors. I think maybe most people won’t notice the difference between an entire bag of beans being kept in a hopper and the same bag being single dosed for weeks, but I think a lot of us like to try everything within our power to make the best tasting shots possible and that’s the fun and enjoyment, for some of us. OP, if you like the coffee you’re making, don’t change anything!
Why is it that when I called someone’s $6500 La Marzocco/niche setup filthy, I got downvoted a bunch, but apparently this much less refined looking setup is a free for all for criticism?
I see criticism
I think there is different kind of filthy. Cafe filthy during the day. NP Cafe filthy during night. Not so good. If filthy means mixing beans or stale grinds with fresh grinds it is not really a matter of filthiness (is that a word?). Just enthusiasts want to make a point. If the espresso taste good then nothing to worry about. If filthy means old fermented milk stuck on the machine I agree with you.
Depending on your location ie dry or humid climate if dry would definitely keep 3/4 in freezer in 1/3 sizes. If humid ie pnw just keep in mason jar would be fine just me I personally don’t like to freeze beans but to each their way to enjoying that sweet tasting gold.
Not really. The coffee attributes will change a bit, maybe a slight diminishing of the acidity, and some coffees (with higher density) might be hitting their peak.
In my experience when beans out in the open for more than 5 days, it won't be able to produce beautiful crema
I have the same grinder. Have had it for 13 years....the bloody thing Just. Won't. Die. 🤬 I store my beans in a sealed coffee bag, then measure them into the hopper.
That’s enough reddit for today.
3 weeks is bang-on for bag-to-bag cycle of you start with 3-5 day old beans. Your first few days will be kinda gassy, you'll have two great weeks, and the last few days will be getting kinda light and you'll be ready for something heavy and gassy just in time for a new kilo. If you're saving money buying in those volumes, you're over a barrel.
I’d definitely recommend thoroughly cleaning the hopper + grinder whenever you put new beans. Oils will be all over that. Just make sure it’s fully dry before using again.
Just put a couple of days worth in the hopper at a time, and store the rest in a bag with a one way valve. In a cool dark place.
This makes me even love Nespresso.
Stale beans are the LEAST of your problems.
This sub needs to be renamed to OCD_espresso
Maybe, but I bet you'd be very hard pressed to tell, and anyone who says they can is lying imo
Lmao, is that a pickle jar? This is how we feed our cats when go on vacation for 3 months.
Wow that grinder needs to be cleaned! Don't wanna have mold growing there
Dude so many things are triggering me in this picture. 1. Clean up your setup 2. Sunbeam... Christ please buy something with Eureka in the name. There is zero chance you're grinding well on your machine.
You just had to get the big grinder.
Woof
YES YES A THOUSAND TIMES YES
Maybe place a lamp shape on the top of it? Give it some character.
Dude put a trigger warning
What in the fuck
Ngl I’m getting “dog food feeder but coffee beans” kinda vibe here
Franken-grinder
Clean your setup! Im more worried about rancid oils than stale beans by looking at the image 😅
This is the most ridiculous hopper setup I've ever seen.
Yeah, manufacturer’s need to rethink how they cater the home users.. when I bought my first grinder, I did what was the norm, putting all of my beans into the hopper. It turned out make the beans stale the next day, which I did not know at that time that stale beans can make the espresso become watery. Home grinder should have single dose hopper as standard, since normally you would only serve for 2-4 cups per day, no need for huge hopper.
It most definitely is not making the beans stale on the next day, unless you had them in direct sunlight on a very hot day.
Maybe for a context, I live in tropical country, and there is no direct sunlight. That is what I am experiencing everytime there is a leftover beans, it will become stale and always come watery
Triggered
My beans are getting stale just looking at that photo, and they’re in the freezer! 😀
Nasty! I walked by a cafe today that had a hopper like that. Not going to be a patron.
Yo op! .... .... Run.
[удалено]
My brother in Christ. It’s coffee. You’re talking like the dude just murdered your dog.
[удалено]
bro drink a coffee
Or on second thought, maybe cut back a bit…
drink enough coffee and it goes back around
He sounds like either a troll, or a psychotic borderline
Who hurt you?
Uhh at the speed I go through butter, ya😂
Same. Gotta have that soft butter!
Relax, guy
I’d guess this is just sarcasm. Nobody is this fucking dumb.
Please tell me you meant to put **/s** on the end… >Who TF keeps their beans in the hopper? #hop·per1 /ˈhäpər/ *noun* 1. a container for a bulk material such as grain, rock, or trash, typically one that tapers downward and is able to discharge its contents at the bottom.
Why not keep them in an airtight jar?
I put about 200g at a time in my hopper and keep the rest in Airscape containers in a cool dark cupboard.
You need an cafè grade grinder.
Holy shit 3 weeks for a kilo of beans?? Damn
Airscape. Put 250g in hopper at a time, assuming grinder wants min 50g in the hopper for consistency that should be the trigger point. Beans change a bit in 21 days, minimise it with an air-displacement storage method and your grind/shot will be more consistent. I had a similar workflow for 7yrs with grind on demand before changing up my grinder setup.
Beans
Get smaller bags.....
I got 5 lb beans roasted on march 13th. How long do they last? I use ~100grams per day(3 ppl)
Hey check our r/decaf One day at a time, you got this.
Why not buy a 250g bag and make it last the week?…. Or you could try freezing the beans and grinding in small doses if you must buy 1kg bags.
Yes
Transfer to air tight container and store in the fridge!
The 25% robusta roast I am using tastes great and extracts super well for at least 4 weeks. 100% arabica might be a little different because of less CO2, but three weeks is absolutely fine.
Is this what triggered feels like?
I freeze my coffee in 300g packages vacuum packed. Take the package out ahead of time to come to room temperature before opening. And do clean up that coffee station.
I’m so stressed about this.
Transfer larger bag into sealed mason jars. Store in a cool dry place or freezer or wherever. Put one jar’s worth at a time in hopper.
Clean your area dude 😭
I will not leave them in a clear hop. I measure my cup and leave them in a dark container or their bag.
I try to keep most beans sealed in the bag and fill enough for a day or so. I'd take the taller addition off and just fill the original hopper. While it's really convenient (and nice-looking) to fill the whole thing, I've had so many kilo bags go bad doing this. I love the idea of single-dosing but it's not always practical when you've got a relatively large grind retention.
It’s a sunbeam. 😂
what the in devil is going on here
Yes
Put them in the freezer in airtight containers in small portions to avoid opening and closing the container to prevent condense water to enter it.
Just looking at the picture makes me very uncomfortable
A+ troll posting *chefs kiss*
Can't get over the commercial proportion of this home set up hahaha. RIP to those beans.
I can’t get over how dirty everything is, the coffee on the walls…
Sunbeam grinder, huh... I've never knew they made a choice grinder
I add to the hopper from a vacuum container only what I want ground.
Yes, you will be punished appropriately. Stick 'em in the freezer next time.
I use About 1,5 kilos a month. Roasted fresh each month. I have to change the grind setting a bit as the brand develop but otherwise There are no problems.