u/photone69

I'm getting lot of conflicting information about this topic.

Basically I want to vacuum seal the bag with a bit of headroom for expansion, without a one way valve ( they are rarely reliable) for around 4 weeks. I'm roasting pretty light, so I'm not expecting a ton of CO2. I would be doing this right after roasting, within an hour or so.

This is for my personal use only and not for selling.

What are the pros and cons?

Some say it might pull out CO2 prematurely, possibly ruining the taste.

I'm just looking for a proper way of storing my beans without any oxigen if possible.

Besides cupping, how do you guys brew up a 1 day old light roast as pour over?

Longer bloom? Double bloom? 5 pour?

Give me some recipe. So far I'm doing 2 blooms 30s apart and 1 big pour. But the lighter I go with the roast, the more it seems that it's not enough. Crazy amounts of CO2 are definitely blocking the extraction.

What would be the good and bad of both?
So far I'm around 30s for development, but I wonder if slowing the ROR down and extending it to 60s while keeping the same drop temperature would make a noticeable difference.

I'm roasting on a Kaleido M1.

Do you guys use curing salt or regular salt is fine, as long as the Jerky stays in the fridge and is eaten within a week?

Are those bromelain meat tenderizing powders effective or just a gimmick? I honestly don't like chevy meat, my gums are horrible lol, so this would be great for me if it works.

Which one do you guys prefer using and why?

What grind size are you guys using for the double bloom recipe?

For reference, I use 28 clicks on a C40 Tigershark for his 121 recipe with a 2 min bloom.

How good or bad is it to use? I was hoping to get one with Artisan, but where I live it would take 3 weeks to preorder.

I'm not completely against it as long as I can track my roasts, and save the data to view later etc.

I got a good deal on it and it's in stock now so I can be roasting in a few days compared to waiting for almost a month.