Whats are the ideal conditions for storage & curing of Green Coffee beans?

[ESP]

Not sure this has been asked before, and appreciate if you can point to a link or your own experience regarding the following:

1. Are there any ideal RH and Temperature you can reccomend for storage of green coffee beans?

2. Do they (green beans) require age similar to cigars or wine or should they be consumed kind of fresh (I am not asking about the initial process of sun dry, machine dry etc.) only after the green coffee arrives at our care - what would be the best conditions for storage and what is the maximum life span – are there peaks, flat periods and such similar to cigars?

3. I read this article about storage http://www.sweetmarias.com/green.coffee.issues.html
However the interesting article resulted in more questions than answers! for example the 12% moisture content of fresh beans, what that translates in terms of storage conditions? (Temp/RH). Also saw one importer using 72 degrees / 50-55%RH,, however can cooler temperatures such as 50-65 degrees make much difference?

4. How do you identify green beans for freshness? Is there any quick test or tell tell signs (besides roasting and brewing a cup which would be a bit impractical when checking out stock in a store!)

Answer to any of the above would be much appreciated.
Over and out,,

[ResIpsa]

http://www.sweetmarias.com/greenstorage.html

as far as the freshness of the green beans are concerned, what I would most look for is a "baggy" smell. In general a "burlapy" smell is a bad sign.

[Mister Moo]

Originally Posted by ResIpsa

http://www.sweetmarias.com/greenstorage.html

as far as the freshness of the green beans are concerned, what I would most look for is a "baggy" smell. In general a "burlapy" smell is a bad sign.

"baggy" orf "burlapy" smell? Sheesch.... What a noob answer. Uh huh.

Take a look at the bean section of the Coffee FAQ. If that doesn't "really" answer your question, store sub 70F, moderate humidity, no light, ventilated. I've keep some without obvious change for two years or more - most pro's say a year or so OK. I think they stay the same or fall off over time - never heard green improves with age nor that cooler than 70F is a bad thing if beans are kept from drying out.

I never heard of an age test per se; cupping procedure judges the quality. If it cups good at three years, who cares that it's not from last season? If it cups badly at six months it's still a mutt that only Folgers would buy.

You got bean storage issues or just idle curiousity? If curious, stop here; if a warehouse full of beans is at issue I can advise some pros to speak with that know more about this than a bunch of cigar honkers.

[D. Generate]

When I worked as a coffee roaster we had a room full of bags and bags of beans. Many wouldn't get used for months or a year. I never noticed any difference regarding the age of the green beans.

[Diselfitter]

ESP .. that is a great question, one I don't have a great answer for.

For me.. I keep it simple, I order what I will use in a couple of months, put them in a cloth or burlap bag, and place them in a plastic container, not air tight... Put them in the cupboard, and when I run low, I order more. I let places like SM or CBC worry about longer storage..

Deez

[ESP]

Originally Posted by Mister MaDuroo

"baggy" orf "burlapy" smell? Sheesch.... What a noob answer. Uh huh.

Take a look at the bean section ....
You got bean storage issues or just idle curiousity? If curious, stop here; if a warehouse full of beans is at issue I can advise some pros to speak with that know more about this than a bunch of cigar honkers.

Since it is more than idle curiousity, so who do I talk to? Let me thank you in advance,,

[whodat1]

This is from Sweet Maria's coffee library, an article called storing green coffee:

The best storage conditions for raw coffee probably exist down in your basement, or another part of the house that is not subject to large shifts in temperature and humidity. If you do not plan to use your Sweet Maria's coffee within a month, pour the coffee from its ziplock bag into an ordinary kraft paper bag and label it. If you have cotton cloth or burlap bags, use them. Coffee needs to breathe so moisture cannot condense around it, so don't lock it up in an airtight vault, tomb or cedar chest. Direct sunlight is not good either.

Coffee stored for 3+ years can be considered aged coffee. Aged coffees display unusual (and often desirable) qualities, such as reduced acidity and interesting flavor notes. Not all coffees age well, but some are greatly improved. Particularly bright coffee lose their character after about a year - but more earthy coffees can age well, You may not have the space or funds to start a coffee cellar, but it does have many advantages; access to a great variety of beans, the ability to cup coffees consistently & to create better blends

[TheRealBonger]

Reviving this one, I found it to have some good info that I had been wondering about myself. Just received an air popper this week and plan on starting down another slope.

[novasurf]

Enjoy the ride.

[plexiprs]

Like the Great and Powerful M.Moo, I've stored simply in the dark recesses of a cabinet or closet for 2 years without seeing a degradation. The key seems to be a stable storage environment. The ziplock plastic bags the little beanies came in work fine so long as still intact.

Trust me, you won't get to storing until you are buying in bag lots ........ or 2 ....... or 5 ......... or .......... more ........

Oops!!