I found a company who makes a wide range of vacuum seal bags, and they claim some of the big ones are used by coffee exporters to ship greens, small ones are used for individual packing of ground for restraunt use. This company seems to have a lot of knowledge, technology and experience in producing these materials and bags, but they don't provide information on how the vacuum sealing is beneficial beyond removing oxygen. So I'm wondering what coffee are actually shipped in foiled mylar bag... Ryuji -- Ryuji Suzuki "I can't believe I'm here. People always say that I'm a long way from normal." (Bob Dylan, Normal, Illinois, 13 February 1999) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
There is a question of whether vacuum sealing of green coffee is preferable for storing coffee for a year or two. AFAIK, long term storage of legumes, nuts, grains prefer vacuum but this is because their fat contents are high and they contain enzyme that makes the fat rancid. I'm not sure how much of this is true for coffee to what extent. When they say "long term" of these stuff, they are talking about three, five or maybe 10 years depending on the context. Certainly much longer than green coffee. Below is about vacuum sealing systems, independent of this question. (I have not said anything about the benefit of vacuum storage of GREEN coffee beans.) If you are using small jars I think VacuVin hand pump works good enough. Don't tell me they are not going to create perfect vacuum. Nothing will do that, and VacuVin is enough for most purposes. Cost: $10 (if you use empty wine bottles) or $30 (if you buy their jars). There are machines designed for any plastic bag that is designed for vacuum sealing. These devices are usually for volume user like food industry, and the bag is pretty cheap. There are some home made machines but they are not idiot proof. There are machines designed for home use and low volume professional use like retailers. These use "channel bag" that is more expensive than plain bags that are designed for vacuum sealing. Channel bags are expensive. But these expensive bags make these machines somewhat more idiot proof. FoodSaver falls into this category. AFAIK, all but least expensive FoodSaver has accessory tube that can attach to jars and jar sealers. Recent models can seal bags of 12" width. There seems to be a way to use vacuum compatible non-channel bags with FoodSaver but this is certainly not going to be idiot proof. Not many plastics are airtight. For this matter, not many plastic bottles are airtight either. Plastic bags with best gas barrier properties have metal foil layer, preferably between mylar layers. Next bests have nylon layer. Forget about freezer ziplocs. They are nearly transparent to your eyes and also to oxygen. There are some relatively inexpensive plastic materials that are reasonably airtight. They are polyethylene terephthalate (PET or PETE) used in many (not all) bottled water and pasteurized juices, polyvinyl chloride (PVC) used in a few fridge jars sold for consumer use (but I don't think their caps usually made of low density polyethylene (LDPE) or polypropylene (PP) are necessarily good gas barriers unless they have nylon lining or other tricks). Some premium orange juice bottles have nylon layer but I don't know their exact intention of doing that. These are all rigid material that isn't used to make bags yet not strong for vacuum use at typical thickness. Another example is Saran (PVdC) but again, not a good material to make bags out of. No matter how these sound like to you, these man-made materials are much simpler to understand than coffee chemistry. -- Ryuji Suzuki "I can't believe I'm here. People always say that I'm a long way from normal." (Bob Dylan, Normal, Illinois, 13 February 1999) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Before we left for our stay up in the Texas Hill Country, I roasted several pounds of coffee to take along. As time grew short, I didn't let the beans sit for 2 hours before sealing. Those bags became little pillows filled with beans and gas. I opened one of those pillows this morning and the coffee is really rich and full flavored. The coffee I had just ahead of this was conventionally sealed. So was this a fluke, or is there a message here? John - enjoying a beautiful day down in deep southern Texas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
John Abbott wrote: <Snip> Hi John, Just curious: How long overall had the coffee sat in the bag before brewing? Another data point in our ever-growing coffee research results. -- garyZ homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Two weeks to the day. I roasted this before I changed the profile chip. I'm anxious to compare it with the new roast. |
John I Vac seal into bags as soon as the coffee cools to room temp. and = I get those little pillows of beans and CO2 they stay that was until I = open them up. I had MM songbird stored for 30 days like that and no = leaks. The coffee is just wonderful. I like this method better then storing in = mason jars, although not as convenient. Ron Kyle Anderson SC rnkyle |
If you go back to the archives on MM storage testing. The results were = varied, I do not think a vac sealing is good for long term storage, I'd = say 2 weeks mabey before the flavor starts to flatten. even vac sealed = there is still 13 percent O2 left in the bag. Ron Kyle Anderson SC rnkyle |
John said: <Snip> I always vac seal my coffee immediately after roasting. Anymore I know about when to begin drinking it by how full the little pillows are. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I'm beginning to wonder if storing them in the 02 doesn't help slow the aging process. I haven't tried it with the Mason jars yet - but will after I've emptied a couple. I'm running out of storage, plus I don't want to get too far ahead. I did another roast just to vac-bag them to see it I get the same results. John |
John I'm not sure about the difference between vac sealing and jar = sealing, sometimes I wonder if it is not better to rest the beans in an = O2 environment for a prescribed time 24 48 or what ever produces the = sweet spot. then vac seal. to help preserve that sweet spot flavor, I = got so obsessive with vac sealing that I forgot how nice a Sumatra = tasted after 72 hrs rest in a Mason Jar (not vac sealed) and the lid = crack once each day to let the CO2 out and of course the O2 in. I'm = beginning to think that the coffee needs the O2 to age properly, but you = need to know the amount of aging or (resting) time produces the sweet = spot for the variety of bean you have roasted. Then Vac seal it to = preserve it. Just a thought, need to test the thought, and report back Ron Kyle Anderson SC rnkyle |
Thanks Ron, In my case it might be more convenient to store them as pillows. It is easy to write the contents on the tab above the heat seal on the bags. I can stack a lot of bags in the same space that I have filled with Mason jars. I've been vac-bagging for short term (3 to 5 days) but have always let the beans sit for about four hours before bagging. I'm going to give immediate bagging a try for awhile just to see for myself what happens to the beans over time. John |
Ouch, that hurts I hadn't thought about the cost, I did find a source = of vac bags from a company called Alamo Embossed or Channel Pouch 3.5 mil These pouches can be used in the Food Saver or machines made by Tilla The Link to the pagehttp://www.alamoholly.com/sub4.htm I believe you have to call and say = you are calling in response to their web page to get the price. I bought = 8x12 and found them to be as good as the Tila brand and about 1/2 the = cost. Anderson SC rnkyle |
Ron wrote: <Snip> I store in vacuum bags, also, but it is pretty expensive. It probably adds a buck a pound. I find it more convenient than mason jars, because the bags are a lot easier to stack and don't cause near the mess if you drop one. :-) -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
John wrote: <Snip> I'm not exactly sure what you meant there, John, I figger there must be a typo but I can't decide where. :-) But anyway, it's my belief that the CO2 emitted by the beans is actually a combination of C from the beans, and O2 from the air. By vacuuming the beans, the chemical reaction C + 02 = C02 is slowed down considerably, but not stopped. It's my opinion that that is why Mike's beans that were vac'd with the O2 absorber weren't as good as the ones that were simply vac'd. The beans couldn't properly rest with no O2 to make C02. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Carolyn and I buy our bags from ACE Hardware - about 30% below MSP and made by the same good folks. |
I'm always surprised when ACE has things cheaper than K-Mart and Wal-Mart! How do they do that? Dan |
<Snip> One word: mismarked homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I'm not really sure for the country Dan, but our ACE trucks come from the south during the night ;O) |
John wrote: <Snip> I use 8"-wide rolls and make my own bags. I use 6" per bag, so I get 44 bags out of a 22' roll. The rolls cost me about $10 each, so that's about a quarter a bag. I put 1/6 lb in a bag, so I'm paying about $1.50 per pound extra (actually, $1.36). Even at a 30% discount off of list (list = $11.50/roll) you're paying ~$0.18 per 6" segment, or, if you use 6 bags/lb, an extra $1.09 per lb of greens. For me it's definitely worth it. A $10 roll lasts me a little over a month, so I just count it as overhead, but it's a little scary to figure out exactly how much more it adds to each pound of coffee. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Rick, I use large bags, store 1/2 pound in them, but I can reuse them several times. I know I'm adding to the overall cost, but Carolyn uses the FoodSaver for, of all things, food. Coffee is a food too, so I've always plugged the bags into the food budget on the computer and thus save every penny possible for coffee - which IS a separate budget item. Don't go upsetting my apple cart here with all this logic ;)) |
What I have done with dog food, and other dry goods, is to leave the bag 2" or so longer than necessary when cutting off the roll. That way you can reuse the bag; it will cut your roll costs nearly in half. Mike |
Rick; Having a vacuum sealer is never having to say "Out of roast." If you invest in a FoodSaver and vacuum bag your beans immediately after roasting, you can build a pretty good inventory without any risk. I've graduated to using canning jars to store my immanent roasts (next 7 days) because they are easier to use, and can be resealed. The bags can be reused, but at some point they become too small - that and Carolyn uses them for FOOD of all things! Now having said all that - wonder why I keep so much Huehuetanengo in stock :O) John - drinking a pure chocolate Hawaiian, what a great cup! homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> I *am* a sucker, and I occasionally roast up a couple weeks worth of coffee at a time, storing most in the freezer, but unlike yourself, I don't have a Hot Top, so it takes me about four hours to roast two weeks worth. More normally I roast one weeks worth (two hours!) and that's what happened this time. Actually, I was drinking the Blue Sky and went through it much more quickly than I normally do. That's what took me by surprise. Yeah, that's the ticket.... -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yeah, I've already gone through a pound of Blue Sky. I've never thought of Kona as a candidate for espresso - but I just pulled a couple of almost pure chocolate shots with it. Almost too chocolate for coffee but very, very smooth. I could see you going through all of it without thinking twice about it. John |
On the note about using canning jars... I use quart canning jars also, and recently found labels at Office Depot that are easily removable, without any residue or difficulty. They are Avery 'Multi-purpose Labels' Removable #05440 1 1/2" x 3" . I think they come in colors, but I just use the white ones. Ed Needhamhttp://www.homeroaster.comed **************************************** ********************************************** |
Ed wrote: <Snip> Yeah, but try to find removable labels that you can run through an ink jet printer... -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At 12:34 AM 11/24/2002 -0700, Rick wrote: <Snip> You mean all the way through? Without user intervention? Mwha-ha-ha-ha! I use old fan-fold mailing labels from the dot-matrix printer days, 11 per page in a single column. I feed them one sheet at a time into my laser printer. At this point, I still have about 2000 to go. When I change which beans are in a bottle, I just stick a new label on top of the old. Terry Stockdale -- homeroast -- Baton Rouge, LA Website --http://www.dadstoy.netPreground commercial blend + Drip pot = Coffee? Monkey + HIP + Rocky + Silvia = Espresso homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Ed, Thanks I'll go scoop up some. What I'm doing currently is to number each jar, then simply put the jar number in the log book which is stored with them. But it would be handy to preprint most of the label and just ink in the rest when the jar was used. I pass an Office Depot on my way home from church so I'll have them today. John |
I said: <Snip> To which Terry replied: <Snip> In a previous life I maintained/repaired large computer systems and one of my least favorite jobs was digging labels out of the innards of a printer. In fact, it was such a big job that if it was a PC-type printer (as opposed to a big $10k - $15k lineprinter) I'd just throw them away and buy a new one... -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
WRT labeling coffee jars/pouches John wrote: <Snip> I downloaded the free Avery label-making software (DesignProLimited) from here:http://www.avery.com/us/Main?action=software.AverySoftwareDetail&catalogcode B01&softwarecode200 And have designed several coffee bag/jar labels and roast-log pages that I'd be willing to share with any other users of the software. DesignPro understands "templates," so, for instance, on my bag labels, I include space for the name of the coffee, the source, the Date, Final Temp, Total Roast Time, and Roast Level spaces on the template, and for each run I fill in the static items (coffee, source, date) before printing and then pencil in the things I don't know (temp, time, level) as the individual roast batches complete. (longest sentence I ever wrote!) -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Terry wrote: <Snip> You <Snip> I'm a <Snip> beans <Snip> Me too Terry, Mike got me started vacuum sealing my green stash, I do = vacuum seal the roasted beans in mason jars after 3 day rest. and just = after cooling when I'm going to ship them off to somebody. I really am = a supporter of sealing the greens and do it as soon as I get them. Ron rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Mike: How soon to vac seal the beans, I vac seal everything. I did not think I should vac seal just roasted. gin homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I would say a lot more than just *the vacuum sealing* extremist, Mike. You got me started vacuum sealing a lot of things, including my greens and I'm a believer it keeps 'em fresher longer. I still don't seal the roasted beans unless I am taking them on a trip or something like that. TerryF Been setting up & messing up & reformatting & resetting up my new computer mdmint writes: <Snip> |
Gin asks: <Snip> If I'm going to vac seal, I try to get them sealed while they're still warm. I figure that when they cool down the vacuum will be even harder. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Rick wrote: SNIP: <Snip> still warm. <Snip> REPLY Rick that's interesting, I never really thought about in that way. I = thought mabey it would form condensation when it cools. Ron rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> <Snip> I did not know that, but I do now. Ron rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Ron says: <Snip> The vapor pressure is way too high for condensation. Not only that, but I remember from my days doing environmental testing that you have to worry about condensation when going from cold to hot, not from hot to cold. That's why I never take my beans from the freezer and pour them directly into the grinder. I always allow the jar of beans to come up to room temperature before I open them. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I have used the pump&seal for a few months now and never had a problem with the valves. It is a good system (although rather cheaply built), much smaller, cheaper & more portable than the food saver. I would only recommend using it to seal mason jars, they claim you can seal bags and anything you want, but not easilly. Back to the point, I think it came with 75 valves, I imagine the pump will break before more valves are needed. hope this helps, Alan... |
Last week we had to go to Phoenix for a few days, so we got to check out the stores. In a kitchen outlet store I picked up a canister with a lid that has a vacuum pump built in :) You just push the plunger a few times and the air inside goes outside. Using this now for my weekly roast of Monsooned Malabar. Much easier than dragging out the bag sealing unit. Not sure if I need to put it into the freezer also. PeterZ Really enjoying MM, here in LHC. |
Odd Job outlets is selling a set of 6 vacuum seal cannisters w/ hand pump for $4.99. Check out their site. I got them in NYC. The vacuum is strong and holds for quite a while. Ciao, Angelo <Snip> |
Hi Angelo, Thanks for the reply. SOunds like you got a good deal :) Unfortunately there are no Odd Job outlets anywhere near hear. They are on the east coast from what I can tell :( Could not find a site to buy from. Maybe someday.... PeterZ Angelo wrote: <Snip> |
I've heard talk about vacuum sealing green beans. Is this the best way to store green beans? I thought beans needed to "breath" thus the use of cotton bags. Any info on this subject would be appreciated. Email me off-list if this has been hammered to death here before. And what about roasted beans. Does vacuum sealing have any application there? Allen am |
Allen there are a few of us on this list that think vac sealing greens is the best thing since sliced bread. I just roasted some PGN last night that was 1.5 yrs old and it smelled just like it came from the farm. This of course is one mans opinion. RK |
Thanks for the info Ron. I've had a daisy seal-a-meal for years and I think I'll give it a try. I'd like to put away some favorites to pull out later. In fact, I'm down to only one Kona right now. MM might say that is code red! Although the Honaunau Peaberry is great, I miss the Purple mountain and Baba's beans already.. That XF went fast as I recall! I'm starting to feel possessive about a few others like Bugisu, my current non-island favorite, and I wanted to check on this before I start ordering nothing but 5'ers. Also if my new drum has the same impact on my meager stash that the Mazzer did, I'm in trouble. :) Allen am At 09:52 PM 7/15/2004 -0400, R.N.Kyle wrote: >Allen there are a few of us on this list that think vac sealing greens is >the best thing since sliced bread. I just roasted some PGN last night that >was 1.5 yrs old and it smelled just like it came from the farm. This of >course is one mans opinion. >RK > |
AFAIK traditional greens storage is in breathable burlap or cotton bags. This is for storage during the crop year cycle before the next crop comes ready. Breathable versus sealed container so there won't be danger of condensation or mold or the like. This is not intended for multi year storage. I've read where some boutique roasters additionally keep their greens in climate controlled rooms so they remain fresher as the year progresses. Most home roasters don't have humidity & temperature controlled rooms to store their greens, hence I've been Foodsaver vac baggin mine for over 3 years. How well it works is and has been debated. My Wood's Estate Kona purchased Nov 01 was still my #1 Kona when last roasted a few weeks ago. Soon we'll have a true professional cupper extraordinare's opinion on the value of longer term greens storage. Some time in the near future Tom will be cupping samples of CRLM from crop years 01,02 &03 kept vac bag sealed plus current crop 04 I'll be roasting and sending to him to cup. For most people just buying enough of a particular green until it comes around again the next crop cycle is the norm. Some of us, speaking particularly for myself, kind of go over board on an exceptional certain lot and like it to last a few years. Roast wise I believe keeping oxygen off roasted coffee helps prolong it's life. Not by weeks, but by additional days depending on how picky the palate. I know the Wood's 03/04 Americano I had this morning 7/15 and roasted 7/6 was just starting to noticably fade. (my roasts go directly from cooling to mason jars and vac'd) Though still a very very good cup at 9 days not quite what it was at 6 or 7. Loosing a wee bit of the bright dance on the palate. But still light years better than you'd buy "out there"! I have enough for one more Americano of this batch tomorrow morning at 10 days, I'm doing a sort of unofficial "fade" test... Then there's vac sealing and freezing a roast. This can keep it very drinkable for many months. Tom has confirmed this too. Not my common practice for normal consumption but good to do to have coffee waiting when returning from a trip. As always, these are just my opinions and YMMV! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm |
Allen I don't know about the daisy vs I have a food saver You will need IMO to have (at least in the beginning) more greens on hand. If you are anything like me, you like to roast and with the drum it means you will be roasting more then before. Remember you can roast 1/4 lb up to 4 so you don't necessarily have to roast large batches. I often roast 3 1/4 lb batches at different degrees of roast to see where I like that particular bean. 1/4 batches will roast faster 10 to 12 min total time. and require a lower starting point on heat. RK |
Might I suggest sending along some green beans also? |
Hi, I've been roasting beans since November, new to this but loving it. I store my green beans in brown paper lunch bags. I vacuum seal my roasted beans. Have fun..................Dorothy |
Thank you for sharing your views and experience Mike. I think I might vac bag a few Konas as they come along just for emergency purposes.. ;-) BTW, what is your opinion on the Honaunau Peaberry? I received my yesterday but won't get a chance to roast until the morning. Got a sitter coming. Going out tonight! woohoo! Allen am At 10:39 PM 7/15/2004 -0700, miKe mcKoffee wrote: >AFAIK traditional greens storage is in breathable burlap or cotton bags. >This is for storage during the crop year cycle before the next crop comes >ready. Breathable versus sealed container so there won't be danger of >condensation or mold or the like. This is not intended for multi year >storage. I've read where some boutique roasters additionally keep their >greens in climate controlled rooms so they remain fresher as the year >progresses. Most home roasters don't have humidity & temperature controlled >rooms to store their greens, hence I've been Foodsaver vac baggin mine for >over 3 years. How well it works is and has been debated. My Wood's Estate >Kona purchased Nov 01 was still my #1 Kona when last roasted a few weeks >ago. Soon we'll have a true professional cupper extraordinare's opinion on >the value of longer term greens storage. Some time in the near future Tom >will be cupping samples of CRLM from crop years 01,02 &03 kept vac bag >sealed plus current crop 04 I'll be roasting and sending to him to cup. > >For most people just buying enough of a particular green until it comes >around again the next crop cycle is the norm. Some of us, speaking >particularly for myself, kind of go over board on an exceptional certain lot >and like it to last a few years. > >Roast wise I believe keeping oxygen off roasted coffee helps prolong it's >life. Not by weeks, but by additional days depending on how picky the >palate. I know the Wood's 03/04 Americano I had this morning 7/15 and >roasted 7/6 was just starting to noticably fade. (my roasts go directly from >cooling to mason jars and vac'd) Though still a very very good cup at 9 days >not quite what it was at 6 or 7. Loosing a wee bit of the bright dance on >the palate. But still light years better than you'd buy "out there"! I have >enough for one more Americano of this batch tomorrow morning at 10 days, I'm >doing a sort of unofficial "fade" test... > >Then there's vac sealing and freezing a roast. This can keep it very >drinkable for many months. Tom has confirmed this too. Not my common >practice for normal consumption but good to do to have coffee waiting when >returning from a trip. > >As always, these are just my opinions and YMMV! > >Kona Konnaisseur miKe mcKoffee >URL to Rosto mods, FrankenFormer etc. >http://mdmint.home.comcast.net/coffee/Rosto_mod.htm > > |
One question...many answers. I am yet to find any benefit from vac-sealing
either green or roasted coffee. I have tried vacuuming with a $300+ vac
machine. I have also kept coffee in jars {no vacuum} for as long as 3 years
& 7 months without any problem {no benefit in storing this long either}. One
can't expect any agricultural product to keep very long without *any*
changes at all. It just doesn't work that way. Just make sure to keep coffee
away from anything stinky and in the dark. I'll stop here because this
really has been hammered to death in the past. - Steve D. |
At 06:34 AM 7/16/2004 -0400, R.N.Kyle wrote: >Allen I don't know about the daisy vs I have a food saver >You will need IMO to have (at least in the beginning) more greens on hand. >If you are anything like me, you like to roast and with the drum it means >you will be roasting more then before. Remember you can roast 1/4 lb up to 4 >so you don't necessarily have to roast large batches. I often roast 3 1/4 lb >batches at different degrees of roast to see where I like that particular >bean. 1/4 batches will roast faster 10 to 12 min total time. and require a >lower starting point on heat. Nodding, I won't be roasting 2-4 lb batches unless I decide to give it as holiday gifts. But my current 1/4 lb batches are being gobbled up by the Mazzer too quickly. So I figure 1/2 lb batches might be good for me. I anticipated the need for more greens so a ordered a couple of 5ers at the same time I ordered the drum. I wanted to take off work today so bad to get a start on assembly but it was not meant to be. But now I have the whole weekend and I'll be having all sorts of fun! I *almost* wish we didn't have a sitter tonight so I can get building. But at least I have the grill all put together so I'm over half way there. I'll take some pictures to share! Allen am |
Since I've decided to buy a vac sealer for my greens, I'd like to know = which model people are using? I thought I had a link that compared the = different models, but it must have been on another computer. (Any links = to great deals are also welcome, of course!) Thanks, Jean :~) |
I have a 550 manual sealer about 100 dollars. I would buy on that has the portal for sealing jars. I did not find it necessary to get the pro model for my use. RK |
I have the Foodsaver 500. It does a beautiful job. We use it also for shopping at Costco. Incidentally, Costco carries the bags cheaper than the Manufacturer sells them on their web-site. Don't know what Costco charges for the Machine. Hope this helps. |
Costco website currently has FoodSaver 1050 value packaged with bunches of accesories for $99.99 plus s/h. Likely the best deal you'll find. It's basically the same model we used for half a dozen years or so before upgrading the the Pro Model. (still have the old one, use it for travel:-)http://www.costco.com/Browse/Product.aspx?prodid042324&whse=&topnav=&cat=If the link doesn't work just got to costco.com and searh Foodsaver... Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm |
Thanks, Ron. :~) Yes, the jar sealing feature is a must - even though I am more concerned = about protecting my green beans, I use jars for my roasted so it would = be nice to be able to seal them, too. Thanks again, Jean :~) |
Hi Mike, Why did you decide to upgrade to the Pro model? How does it differ from = your original model? Why do you take one with you when you travel? Wondering how many trunks you pack when you travel, Jean ;~D |
From: "miKe mcKoffee" <Snip> from <Snip> ride to <Snip> continuously <Snip> have <Snip> built in <Snip> Given the differences between models, would a person be better off to = just start with the Pro model? Also, someone else (not on this list) = mentioned to me that there can be a problem with the motor sucking fluid = into the unit, creating yukk, places for germs to grow, possible = contamination issues, etc. Have you ever experienced that with either = model? Thanks, Jean :~) |