Shadowing Practice: This Will Change How You Store Coffee - Learn English Speaking with Video

You just bought a great bag of coffee.

What do we do now?

How do we store it?

Do we toss it into some sort of canister that we bought at a home goods store?

Do we take it out and single dose it into little vials?

Vacuum seal it into pieces of plastic?

Chuck it in the freezer?

What are we to do?

In today's video, we're going to look at exactly that.

By pouring over the most recent scientific literature over coffee storage and resting,

we will make some conclusions on what the best bet is for you to do whenever you buy a new coffee.

We are fighting essentially three things whenever we take our bag of coffee.

One is oxygen, two is moisture, and three would be the loss of volatile organic compounds, which are just through chemical changes.

You have oxygen obviously in your bag route when it arrives.

With that, over time, even if it's just a little trace amount, it can oxidize those beans.

Oxidation, deteriorates the flavor.

It can cause rancidity and oils with darker roasted coffees, but it can also just lessen the vibrancy of your coffee and cause a staling type flavor to go on.

Coffee is hygroscopic.

Moisture uptake can deteriorate the coffee itself and alter its flavor and aroma chemistry altogether.

Then lastly is just volatile organic compound loss.

This will happen over time as chemical changes compound with time.

Of course, different roast levels, different varieties, different densities, different activity levels inside the bean will all affect the rate at which this happens.

But you put a coffee in a perfectly sealed, it is going to change greatly over six months, one year, two years, three years.

And that is

because there are going to be changes going on within the bean regardless of intrusion by oxygen or vapor itself.

Temperature itself is actually kind of the dial that can increase or decrease the speed with which this happens.

You put something in a hard environment, all these reactions will happen much more abundantly and quickly.

You cool it down and it slows down.

Now, of course, when we get a coffee, we have to let it rest.

Now, you may say, what do you mean we have to let it rest?

Why can't we drink it?

Isn't fresh best?

Back in the day, when I say back in the day, I mean a few decades ago, you go to a store and you could have coffee that was roasted six months ago, one year ago, two years ago.

People were buying it noticing it was terrible.

And the idea of fresh as best came from pushing back against roasters

that were allowing their coffees to sit on the shelves for so long because you would have rancidity of oils through oxidation.

It's not very hard to notice with a dark roast that's two years off roast versus fresh roast.

And they wanted fresh.

And then came this movement of fresh as best, which still plagues us today.

And the reason I use the word plague is a lot of us now have moved towards lighter and lighter roasted coffees.

Now these lighter roasted coffees, it's a disservice to them to drink them so quickly off roast.

Now, of course, different roast profiles will degas at different rates.

In fact, in a paper called Gravimetric Method to Assess Degassing of Roasted Coffee by Dr. Samos-Merke et al., they look at different roast profiles and how they're degassing.

There is a lot more CO2 built up in darker and darker roasted coffees, but they also have a much higher rate of expulsion of said gases.

In lighter and lighter roasted coffees, there's less CO2 created

but it takes longer for it to come out there are smaller pores due to less heat exposure

so it can take longer for you to degas a light roast coffee than a much lighter roasted coffee

and they actually try this over many many days

and months recording by hours even with the papers

that samos helped on where they've done light roast

that light roast is not as light as some of the coffees

that are being roasted nowadays that are trying to preserve terroir

and volatile organic compounds to the best of their ability

so science is unsure as to what may be going on

when you rest coffees longer

but what is sure is even with those longer rested coffees there is more volatile organic compound loss

when you rest a coffee four weeks versus 12 weeks there will be more loss even

if you have a perfectly sealed bag it will be lost

into the headspace you open it up the aroma is gone

you have a one-way valve you push it you smell it

while you're smelling it

that means it's no longer in the bag i see too often people recommending a certain roaster for three months

that doesn't even make sense because that roaster roasts differently for all their beans

and their different beans have different densities different varieties there's differences resting right now is purely conjecture

so i wouldn't put your eggs all in one basket do

it based off of what you like everything else we have a bit more of a scientific backing for

there are different types of bags and

when i say different types i mean the materials of the bag itself we have different ones

that are coming out recently that are biodegradable like pla LDPE, which is really thin type of plastic.

We have different styles of plastics that are not recyclable.

We also have some foil laminates, metallized plastics in order to give different options to people who want to package their coffees differently.

What the bag is made out of actually will dictate how well it's going to store the coffee

so this is something that i've been getting really into in recent months

and that is the transmission rates of oxygen and water vapor through different bag types

typically

when you look at a bag company you can request third-party

laboratory results in order to verify the claims made by the company to see what these transmission rates are

and it's typically measured at various extreme temperatures and humidities in order to understand how quickly

oxygen and water vapor can make it through that bag in order to affect the life of the coffee

so if we're just storing something

and not touching it the best way to not allow more things to come in would be obviously metal

and glass those are essentially impenetrable you're not really going to get any through them

but then you have a rigid structure you have something like a foil laminate

which would be a bag similar to like this

because metal is incredibly incredibly effective

but what a lot of companies tend to err for is something that's more recyclable or something biodegradable

sadly biodegradable has by far the worst transmission rates for both

oxygen as well as water vapor now this is just getting too much into the weeds

and you're like i'm not going to ask my provider what they're using

and that's fair enough so instead of understanding all the nuances there

because that shouldn't be on you to understand

that should be on roasters to put their own research in

in order to get the best bag for what they're wanting

and for the planet let's figure out how to optimize what we already have

because we're not going to change based off the the bag, right?

Right.

Now, even with bags, we have one thing that came out some decades ago, which is the one-way valve.

With dark roasted coffees, which produce a lot more CO2, you put that into a bag, the bag will expand and could pop.

And so the way they would get rid of that is by adding this valve.

100

Now, essentially, pressure would open up that valve and allow the CO2 that was filling the headspace to escape.

101

As its CO2 is releasing through here so that your bag doesn't pop, you're also losing volatile aromatics, which is not ideal.

102

In addition to that, based off of a recent statistic shared by Aliquot Brews, they show that up to 6% of all valves actually fail in their duty.

103

With lighter roasted coffees, these are largely not needed, and in fact, harmful to your coffee itself.

104

CO2 actually acts as a great protective barrier inside the bag to retain volatiles and to stop oxidation from happening.

105

big, big tip that I can give you all that I've been practicing for years is just simply taping over the valve.

106

If you're looking to do long-term freezing or something, you may want to look into a more sturdy tape or something that fits this a little bit better, but I've actually done just simple scotch tape for a long time.

107

I've never seen any type of leaks with my seals.

108

This does a good job and it holds the barrier closed.

109

I would recommend if you are a light or ultralight roast drinker to tape your valves immediately upon reception.

110

If you enjoyed more medium or darker, I would maybe let it off gas for about a week and then I would tape the valve.

111

I think taping valves are always good practice because again, CO2 actually helps be a buffering layer and reduce the amount of oxidation that is going on inside of your bag.

112

In addition to that, we need to ensure that we have a resealable top.

113

Now there's actually an interesting study that again, Dr. Samus Markay, one of the goaded coffee scientists, did where they were looking at different efficacies of bags in storing coffee.

114

So they took the same coffee and they stored it in a bag with a screw lid.

115

They also stored it in a canister.

116

The best one as far as the metrics they used in

117

order to check on freshness of the coffee was the one with the screw lid.

118

And the reason for this is because if you open just a little bit, you have less oxygen going in.

119

And then one of the worst performers was that where they put coffee into a canister.

120

And that's because you're opening a bag, you're transferring completely and then you're using a canister

121

that is going to continuously have the full thing open when you open it up to get your dose out.

122

The smaller the opening, the less frequent you open it, the less oxygen is going in, the less oxidation, the better the taste of the coffee.

123

With bags, you can actually push out that oxygen before you seal it off altogether.

124

Yes, there will be new oxygen in it daily, but that's why we recommend to drink coffee as quickly as possible.

125

A lot of people I've noticed online will re-bag into Mylar bags or to other bags.

126

Mylar are not that great.

127

They're not much better than a lot of the bags that people have been replacing based off of transmission rates.

128

If you do get a bag that you notice doesn't do very well, I've got a solution for you.

129

Simply take your bag, make sure the valve is taped, make sure it's sealed really well.

130

This is something a lot of people don't do is really ensure the seal is good.

131

then simply take a Ziploc.

132

Yes, Ziplocs don't have great transmission rates.

133

They're fine.

134

They're made for food, so they're not bad.

135

And then we have a double seal on the Ziploc.

136

Since they're not actually touching the coffee, you can keep reusing these until the end of time.

137

For the record, for those of you ultralight and light roast drinkers, I've yet to see a metalized plastic or a foil laminate or even an LDPE with an EVOH layer.

138

I've yet to see that from any of them.

139

So all of them have somewhat of a transmission rate relative to the best there is out there.

140

So all of them could use a plastic bag for your normal storage.

141

let's say you have a fellow atmos or an airscape take your bag

142

which is better than the fellow atmos

143

or the airscape put the bag inside of the airscape

144

or the atmos and then do your depressurization or your airscape plunge

145

that is going to give you also that double protective layer

146

and then you don't have to waste those i think that's

147

a great way to do it as well what you're wanting is for those volatile organic compound chemical changes to occur

148

You're not wanting oxygen to make those changes or vapor to make those changes.

149

So to ensure you're not getting some sort of staling elements based off of a seal or a bad whatever.

150

Boom.

151

Toss in a plastic bag or toss it in an Atmos.

152

This is going to change everything.

153

I promise you.

154

Give those things a try.

155

I saw a coffee and I'm like, oh, I have to have it.

156

But I have six bags open right now.

157

I want that bag though.

158

You don't want those to go stale and you're freaking out about time.

159

Time is an enemy.

160

What do I do?

161

freeze it.

162

The greatest way to store your coffee is something you already have, and that is a freezer.

163

Now, people ask all the time about how to approach a freezer.

164

Simple.

165

Tape your valve, toss it in a plastic baggie, toss it in the freezer.

166

Then you can let it sit as long as you would like.

167

And when you're ready, take it out.

168

Let it thaw until it's room temperature.

169

Maybe let it thaw 12 hours.

170

You know, maybe let it thaw a full day.

171

Essentially, once you thaw it down, you can use it like it's a regular bag.

172

Let's say the roaster doesn't pack with inert gases, most don't.

173

Well, it doesn't really matter.

174

If you get down to negative 18 Celsius, like a typical freezer, you have slowed down 12.5 times the rate of which CO2 has been emitting.

175

And that is, again, a number from Dr. Samus-Merkay.

176

That is published.

177

Again, we'll have that link down below.

178

If you go down to negative 40, negative 50, you have essentially stopped the movement of oxygen.

179

There isn't really any structural changes with the freezing and expansion of water in the bean itself.

180

It doesn't really do anything.

181

The biggest thing is to thaw your coffee before grinding.

182

Now, there's a full paper on the effects of grinding frozen coffee at different temperatures, etc. That is linked below with Hendon and Maxwell-Dashwood,

183

etc. So they saw no structural changes in the bean itself.

184

You're able to just continue on your merry way with a coffee bag that's been frozen in time.

185

Of course, in their paper, they do talk about the potential benefits of higher, you know, acidity, all these different things with frozen coffee and tasting it, but that's all theoretical.

186

I have never actually noticed better tasting cups from grinding from frozen than grinding from thawed.

187

And that's an easy test you can do at home and see what you prefer.

188

Have them single dose, take one vial out, let it fall for an hour.

189

And then when you're going to grind the thawed one, just grind a frozen one due to bruise and taste.

190

Do that a few times, get some repetitions under your belt, see what you prefer.

191

They do grind differently.

192

So you have to take that into account and dial in differently.

193

But anyway, that's another thing altogether.

194

The reason I recommend putting in a ziplog before is not because we need more protection in the freezer.

195

It's because when you take it out, the temperature and the humidity of the air is going to touch the cold and want to condensate.

196

If we have our bag out and you happen to have a biodegradable bag, you could actually have, you know,

197

condensation on the bag itself and it could increase potentially the ingression of vapor into the bag.

198

Some will say, well, what if I freeze it and I dose it every day?

199

You don't want to do that.

200

You take out frozen coffee, you open it, you pour it, humidity from your kitchen goes into the bag.

201

You'll cause little bits of water inside.

202

And over time, that's going to cause issues.

203

You're increasing the amount of water and oxygen inside.

204

And that's not ideal.

205

Yes, it's in a freezer, but then you can crystallize water in there and that will affect the coffee.

206

If you're someone that wants to freeze your whole bag and then open it and consume, you can freeze it right on arrival and then let it fall off thoroughly and then let it rest.

207

Or you can rest, toss it in the freezer, let it thaw, and then start consuming.

208

It's really up to you when it's like that.

209

But if you're grinding from frozen, you do need to let it rest prior to putting it in.

210

And that's because freezing will slow down exponentially that aging process.

211

Another video where I read like 14 papers for you all.

212

I would love it if you'd hit the like and subscribe.

213

Let's get on with the video.

214

One of the top rules I can give you in this video is When you open your bag of coffee to drink, consume as quickly as possible for heightened experience.

215

There was this huge epidemic, I'm going to call it, of people that were making it a necessity to vac seal your bags.

216

Vac sealing is good and the material is solid as far as transmission rates.

217

But you're also sucking out some of all organic compounds this is something dr smirkay talks about quite frequently

218

if you want to be able to taste it at different

219

dates then i would highly recommend single dosing now there are

220

a couple of options you of course have the expensive option with the weber dials

221

and they have a one-way valve on the top

222

or you can do something a bit more simplistic like

223

that of centrifuge tube now the thing to note is these are both pp they're polypropylene which means

224

they have bad oxygen transmission rates.

225

They're about 10, 20 times less effective than a decent coffee bag.

226

I tend to like tubes that do have a screw-on cap because you'll have to replace seals every few years with these, and the valve can also not be as helpful.

227

I would not necessarily dose coffee into here and then just let it sit on your table for six weeks.

228

If you want to be able to maintain something for a long time, you could single dose into something like this, toss it in the freezer, and then just let it fall for about 45 minutes to an hour before you grind,

229

or you grind direct from frozen

230

which is what a lot of people do the big issue again is

231

if you do let it fall do not open it you're going to have water

232

that comes on the outside from it being frozen

233

and condensation it won't affect what's inside now of course

234

when you're filling into tubes just make sure you don't have a lot of head space

235

so i would recommend either getting tubes that fit the volume of coffee

236

that you typically like to dose or just dose till it's full

237

and just make brews with that amount

238

when you have a little bit head space there will be

239

oxygen oxygen does move slower We're not sure the exact amount slower.

240

We do know CO2 releases 12 and a half times slower at negative 18 based off of Dr. Smerke's studies.

241

That doesn't say about volatile release or oxygen though.

242

But anyway, we can assume that this is going to be a lot less of a problem, this much headspace at negative 18 than it is at room temperature.

243

What you need to look at is can they go to sub 40, sub 50 Celsius?

244

You need to make sure that they're capable of deep freezing.

245

Not all centrifuge tubes are the same, but most of them are PP, the same as the Weber vial.

246

So you're going to have similar efficacy depending on the thickness of the tube that you get Of course, if it's half the thickness, it'll be half as effective But regardless if you're deep freezing at negative 40 negative 50,

247

it really doesn't matter the thickness

248

It's when you're at that negative 18 You may see a bump in quality

249

if you have a millimeter versus half a millimeter thickness

250

That was a lot and it's because I wanted to cover everything

251

that was available scientifically out there in order to best inform you on what you should do when you have your coffee.

252

Tape over that valve, all right?

253

At once, the CO2 has released as much as you need it to release.

254

If it's still expanding a lot, okay, maybe you would need to let it go a little bit more.

255

But if you're a lighter ultralight drinker, tape over that valve.

256

Ensure the seal is really good.

257

If you have issues with seals ever in your life, use a secondary one, Ziploc with the double seal, and you're going to be so good to go.

258

Not only is it giving you a peace of mind that you've sealed it completely, It's giving enough of a barrier that it's increasing the efficacy of the inside one versus the outside air.

259

Cooler is always better and will always slow it down to hotter.

260

If you're in a hot climate, try to keep it in as cool of a place as possible.

261

Just make sure you're not rapidly changing temperatures to cause any type of condensation because water does affect the coffee.

262

Freezing.

263

Stops it in time.

264

The number one way in order to preserve your coffee.

265

There's nothing else like freezing.

266

It literally slows everything down.

267

The issue is you cannot let the cold beans hit the humid, hot environment outside of your freezer, which is low humidity and low temperature.

268

A cursory knowledge on bag type can be helpful

269

because then you can know if you need to really baby a bag versus not baby a bag.

270

But thankfully, the quality of bags are getting better and better.

271

And hopefully, and what I've read in some research papers in the next three to five years, biodegradable bags will be able to play with the big boys based off of some nanocoding technology

272

that is coming out in order to help with the efficacy of transmission rates.

273

So hopefully we'll see in three to five years biodegradable bags

274

that are just as effective of something like metalized plastic or even foil laminate.

275

Back ceiling, solid.

276

It's good.

277

I think for me, it's a waste of time.

278

I don't really ever use it.

279

And the fact that it can potentially be worsening the coffee, I don't really jive with.

280

In fact, that it just doesn't really give me anything great.

281

There's no real point in it.

282

Everything is about temperature.

283

Everything, everything, everything.

284

That is the Bible for storage and resting.

285

as far as what we know scientifically without much conjecture.

286

I hope this was helpful.

287

I hope that you are able to enjoy your coffee a lot better

288

and you can feel more confident buying a lot of coffee

289

and storing it without the fear that it's not gonna taste good in a year's time or in two years time.

290

I'd love to hear your thoughts down below.

291

If you have already implemented some of these things, let me hear your reaction.

292

And if you're curious about trying some of these, let me know.

293

And if there's anything that I missed, please let me know down below.

294

But again, check out the works cited in the caption below.

295

You can read these papers on your own.

296

And yeah, I hope you enjoyed the video.

297

So with all that being said, I hope that you store beautiful coffee and hope that you bring something tasty today. And cheers.

✨ Recomendar Video

151 oraciones

¿Qué es la Técnica de Shadowing?

Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.

Técnica de shadowing: lee la guía completa paso a paso →

Shadowing Practice: This Will Change How You Store Coffee - Learn English Speaking with Video

my low-consumption habits & tips

how to make Coca Cola

This is why Starbucks Struggles in Vietnam

give me 7 minutes, I’ll change the way you speak on YouTube

A1 A2 B1 B2 English Comprehensible Input... While I Make Coffee! | DAY 1 PART 1

RE3 Unit 6A

2683 - Let’s Clean Out the Pantry! Ways To Describe Old, Rotting Food

"Coffee" is just Dessert Now

All Coffees Explained

Why 350°F is the magic number for baking

English Podcast for Daily Life English | Mastering Your Morning B1-B2

Why you should ferment your garlic

Why Practice Speaking with This Video?

Grammar & Expressions in Context

Common Pronunciation Traps

¿Qué es la Técnica de Shadowing?