Green Coffee Beans for Long Term Storage
Green coffee beans are best for long-term storage. Ground coffee has a shelf-life in that it won’t retain its fresh flavor for very long, making it a poor choice for long term storage. Additionally, although roasted coffee beans will retain their freshness longer than ground coffee (at least until you grind it), the roasted beans are still not ideal for long term storage.
For those who are setting aside foods for preparedness sake, many of you are coffee drinkers – so what is the best coffee for long term storage?
Green coffee beans.
What are green coffee beans?
They are coffee beans in their natural state, BEFORE they are roasted. When you buy coffee beans at the grocery store, they’ve already been roasted. While these roasted beans will provide a fresher cup of coffee right after they’re ground — they won’t pass the test of time like green coffee beans will.
Coffee is a small red fruit that must go through many stages to become the tasty brown bean we all know as coffee. Most coffee is first wet processed to remove the outer skin, the pulp (which is actually fermented away), and the inner parchment skin. This leaves the inner seed, or bean, which is then dried — and becomes the green coffee bean that is ideal for long term storage (BEFORE it’s roasted).
How to roast your own green coffee beans
While you may choose to use a specific made coffee bean roaster, one alternative way is to use a ‘Whirley-pop’ type of popcorn-popper over a heat source – since the beans need to be in nearly constant motion during the roasting process.
The beans must be heated to temperatures of 370 to 540 degrees F.
Warning: The roasting process will create smoke, so be prepared to ventilate! Use under a range hood that vents outdoors, or consider roasting outside.
After a few minutes of roasting, the green beans will turn a lighter yellowish color.
The beans may start to steam as any water that may be inside is released.
Soon after that, you will hear the “first crack.” The cracking sound occurs as the real roasting begins.
The sugars in the beans start to caramelize, more water is released, and oils start to release as the structure of the bean breaks down.
After the first crack, the beans are at the Cinnamon Roast. You can stop here if you like VERY lightly roasted coffee. The beans are dark brown, but not very oily.
As you continue to roast, the beans caramelize more, and more oils appear as the bean expands and the roast becomes darker.
Soon after, the “second crack” can be heard. Pieces (chaff) will be blown away from the bean. You may want to stop roasting at the first sign of the second crack unless you are going for a very dark roast.
During the second crack, the sugars will burn and smoke will be more pungent. The dark beans will take on a very oily appearance.
Consider getting your green coffee beans from a Modern Survival Blog sponsor: