Luyện nói tiếng Anh bằng Shadowing qua video: This Will Change How You Store Coffee

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.

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

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

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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.

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

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

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

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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.

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

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

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

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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.

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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.

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

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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.

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

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They also stored it in a canister.

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The best one as far as the metrics they used in

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

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

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

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

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

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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.

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

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

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

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Mylar are not that great.

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

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

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

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

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then simply take a Ziploc.

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Yes, Ziplocs don't have great transmission rates.

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They're fine.

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

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And then we have a double seal on the Ziploc.

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

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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.

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

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

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

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

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which is better than the fellow atmos

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or the airscape put the bag inside of the airscape

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

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that is going to give you also that double protective layer

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

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

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

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

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Boom.

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

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This is going to change everything.

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I promise you.

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Give those things a try.

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

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But I have six bags open right now.

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I want that bag though.

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

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Time is an enemy.

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What do I do?

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freeze it.

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

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

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Simple.

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

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

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And when you're ready, take it out.

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Let it thaw until it's room temperature.

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Maybe let it thaw 12 hours.

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You know, maybe let it thaw a full day.

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

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

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Well, it doesn't really matter.

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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.

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

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That is published.

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Again, we'll have that link down below.

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

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

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It doesn't really do anything.

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The biggest thing is to thaw your coffee before grinding.

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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,

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

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

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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.

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

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

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

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

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

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They do grind differently.

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

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But anyway, that's another thing altogether.

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

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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.

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

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

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

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You don't want to do that.

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

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You'll cause little bits of water inside.

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

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

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And that's not ideal.

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

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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.

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

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

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

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

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

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

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Let's get on with the video.

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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.

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

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

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

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if you want to be able to taste it at different

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dates then i would highly recommend single dosing now there are

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

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and they have a one-way valve on the top

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or you can do something a bit more simplistic like

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

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they have bad oxygen transmission rates.

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

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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.

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

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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,

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or you grind direct from frozen

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

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

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that comes on the outside from it being frozen

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

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

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

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

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and just make brews with that amount

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when you have a little bit head space there will be

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

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

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

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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.

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

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

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

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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,

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it really doesn't matter the thickness

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

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if you have a millimeter versus half a millimeter thickness

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

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

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Tape over that valve, all right?

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

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

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

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Ensure the seal is really good.

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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.

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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.

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

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

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

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Freezing.

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Stops it in time.

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The number one way in order to preserve your coffee.

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There's nothing else like freezing.

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It literally slows everything down.

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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.

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A cursory knowledge on bag type can be helpful

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

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

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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

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

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

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

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Back ceiling, solid.

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It's good.

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

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I don't really ever use it.

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

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

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There's no real point in it.

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Everything is about temperature.

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Everything, everything, everything.

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That is the Bible for storage and resting.

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as far as what we know scientifically without much conjecture.

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I hope this was helpful.

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

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and you can feel more confident buying a lot of coffee

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

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I'd love to hear your thoughts down below.

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

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

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

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

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You can read these papers on your own.

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And yeah, I hope you enjoyed the video.

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

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Video này giúp bạn nâng cao khả năng phát âm tiếng Anh chuẩn khi nói về chủ đề bảo quản cà phê. Bạn sẽ khám phá cách diễn đạt tự nhiên và chính xác, giúp bạn giao tiếp hiệu quả hơn trong các tình huống liên quan đến cà phê và cách bảo quản nó. Mục tiêu là giúp bạn tự tin hơn khi trình bày ý kiến hoặc thông tin về sở thích của mình đối với cà phê.

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Bảo quản cà phê - Coffee storage
Hơi ẩm - Moisture
Oxid hóa - Oxidation
Vị tươi mới - Fresh flavor
Để cà phê nghỉ - Let the coffee rest
Đặc điểm rang cà phê - Coffee roast profile

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Video này là một công cụ tuyệt vời để bạn luyện nghe nói qua video và cải thiện phát âm tiếng Anh chuẩn. Khi tham gia vào cuộc hội thoại, bạn sẽ nhận thấy sự nhấn mạnh và nhịp điệu quan trọng trong cách diễn đạt. Đặc biệt, việc nghe và lặp lại (shadow speech) sẽ giúp bạn cải thiện khả năng phát âm cũng như ngữ điệu tự nhiên hơn. Hãy chú ý đến cách mà người nói thể hiện cảm xúc qua lời nói, điều này không chỉ giúp bạn luyện nói tiếng Anh mà còn mang đến cho bạn cái nhìn sâu sắc về văn hóa cà phê.

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Thì hiện tại hoàn thành tiếp diễn have/has been + -ing — việc bắt đầu từ trước và vẫn đang tiếp tục	i've been getting · I've been practicing · have been replacing
Câu điều kiện if + mệnh đề, will/would + động từ — điều kiện và kết quả	if it's half the thickness, it'll be
Thì hiện tại hoàn thành have/has + quá khứ phân từ — việc đã xảy ra nhưng còn liên quan đến hiện tại	have moved · they've done · I've actually done
Câu bị động be + quá khứ phân từ — nhấn vào việc xảy ra, không phải người làm	was roasted · being roasted · will be lost

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