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I used to put in a valved bag for a few days and then transfer over but really I can't see the issue with the CO2 being given off in the bottle - you do definitely notice it as you'll remove as much of the air as possible and then for a few days after roasting it'll have no 'vacuum' left when you open it in the morning (I used to rest all my roasts for several days but now quite happily consume the next day).That wine bottle idea sounds great @Nick the Knife , I am going to check that out, so thanks for that idea. Do you give them time to de-gas a bit at first?
I used to put in a valved bag for a few days and then transfer over but really I can't see the issue with the CO2 being given off in the bottle - you do definitely notice it as you'll remove as much of the air as possible and then for a few days after roasting it'll have no 'vacuum' left when you open it in the morning (I used to rest all my roasts for several days but now quite happily consume the next day).That wine bottle idea sounds great @Nick the Knife , I am going to check that out, so thanks for that idea. Do you give them time to de-gas a bit at first?