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A comment on Neglected Food Bubbles: The Espresso Coffee Foam. Parent comment

Re:Neglected Food Bubbles: The Espresso Coffee Foam by dougk16 on Tuesday September 13, 2016 @06:13PM (#12492698)
The amount of crema is definitely tied to air exposure so the quicker you can use up your beans the better

Check out this simple vacuum sealer: http://www.pump-n-seal.com/

No affiliation, I've just been using this device for years. It's basically a simple bike pump in reverse. Put your coffee in a mason jar, give it a few good pumps, and you have delicious crema for weeks and weeks. Every time you pop the top the aroma is like you're opening a fresh bag.

One of those things that you're surprised most coffee shops and connoisseurs don't use religiously as it makes such a huge difference.

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Re:Neglected Food Bubbles: The Espresso Coffee Foam by brianwawok on Tuesday September 13, 2016 @11:04PM (#12493993)
Coffee shops go through 5 bags of beans a day. I doubt they have as many stale bean problems.
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Re:Neglected Food Bubbles: The Espresso Coffee Foam by dougk16 on Wednesday September 14, 2016 @09:15AM (#12496504)
Coffee shops that have single-origin beans only used for pour overs, french press, etc., can typically use the same bag over the course of at least multiple days, sometimes weeks. Two shops around me at least keep them in nice jars, but no vacuum sealing.
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Re:Neglected Food Bubbles: The Espresso Coffee Foam by brianwawok on Wednesday September 14, 2016 @11:59AM (#12498271)
Ah did not think about single-origin. Yes those could sit for a while...
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