Great video! Fun fact: atmos is one of the few remaining proto-indo-european language words still hanging around in english, meaning "breath" for the last 6000 years
I just got my Atmos jar recently and just wanna share that the disc and the rubber on the lid are detachable!! So you could still get rid of the coffee odour when you’re planning to switch to different beans or other dry edibles 😉 i wash the rubber and the filter separately and kept the lid away from water, hope this helps! 🥰
I know about the rubber seal and stainless disc although isn't the white piece under the stainless piece also a filter? It's shame Fellows doesn't specify what is what in a simple drawing on the instructions in order to clean the correct parts.
The container sizes are in Metric as nearly every Country (with the exception of U.S) no longer use the outdated avoirdupois weight system. Our smallest bag of Coffee (ground or Beans) is 250 grams. or 8.818 ozs., 500gram, or 1 kilogram 2.2 lbs.
edit: the .7L size is perfect for 250g bags. random, i bought one of these two weeks ago. i went with .7L and clear glass. i plan to test how the cannister does over a smaller period of time. I usually find once the bag has been opened, the best results using the bottomless PF happen in the next several days. even if i start pretty early on about day 5 after roast, it's unlikely it gets any better than in the first week of the bag. i use coffee too quickly to need it most of the time , but if it can extend that sweet spot by even a little bit i'll be very happy.
I would recommend a 3/4-1” strip of stair thread grip tape (sand type tape) placed close to the top of the glass. This will prevent accidental slippage. Thanks
I'm really happy you got this one out. I was debating on whether I should get one or not, but it's clear that it'll keep my coffee fresh for a while. And yes it seems that it would be great for single dosing, there's no way I could get through a full hopper quickly and it would all go stale :/. Thanks for the great video 🤙🏼
Joey Gutierrez hey Joey, thanks for watching and the kind words! They’re definitely a solid investment for those who don’t hammer out all their coffee in a few day.
I have found that my Atmos loses its vacuum if I don't regularly re-seal it each day or two. I noticed that the green ring, indicating a vacuum, would disappear after a few days of being left unopened on my shelf. I may have a defective unit, but it just made me move back to my Airscapes, which seem to be a bit more foolproof.
You didn't get a defective unit, that's by design, and they do call it out in the FAQs too. I also thought mine was defective, 1-2 days sounds about right. I was surprised that was not mentioned in the video.
They do lose pressure overtime as they need to allow the coffee to degas somehow. I’ve not had an issue with them being so short though. Mine usually work for 4-7 days before needing to be re-pressurized. I plan on doing a comparison with the Airspace in the near future.
@@Sprometheus This could be totally subjective but I have a feeling mine kept the pressure longer when it was newer. You also might be pumping that air out until the little green indicator is begging for mercy. :)
yea i feel like ~5 days on average for me - mine are from when first released so pretty old. Do wish you could tell they were depressurized from a side view, as i often stack my Atmoses (Atmi?). But still, really glad i got them. (Also think time staying pressurized related to how much air in container - maybe a bit better when less empty space? but havent done the real science on this)
King Hoffman has another explanation on why this could be happening, he suggests that the coffe is releasing C02 thus more air in the cannister, hense the green indicator
Don't know if Fellow is a US or European brand, but here in Europe beans come in 250g, 500g and 1kg. That matches the 3 sizes of Atmos; 400ml, 700ml and 1.2l with ~200ml of headroom.
milliways it’s a US based company, which is why those sizes are so confusing. But who knows, maybe their sales abroad are much higher to they are catering that audience.
I store my coffee in a controlled humid environment like what we use to store cigars it has been over six months the coffee still tastes as good as the first day some coffee got even better
The humid storage is definitely coming to light a bit. I saw James did a video on it, but I haven’t watched it yet. It’s definitely something worth looking into.
The thing is - this is about vacuum - so there is no pressure in the glass that could be released. It’s the pressure outside the glass, that is left in.
Soberw83 not sure if it’s the wording, but it’s not making sense to me. What do you mean the pressure outside the glass is left in? That sounds physically impossible.
When you twist the lid the air inside the jar is sucked out, creating a vacuum within ("vacuum packed"). When you press the release button, air gets sucked into the jar, releasing the vacuum.
The Real Sprometheus when you pull a vacuum your pulling the air out of the jar, the force left on the jar is not from the vacuum pulling in but actually the force of the air outside the jar pushing down.
Question: You tested the freshness from a longer storage. What about the daily exposure of oxygen as you use it day to day? You would probably open it 15-20 times as you work through a bag of coffee. Does it maintain its freshness throughout the whole bag? Did you notice anything over time?
James Becknell that’s a good question. As I have 4 of them I used them all the time and I’m opening them multiple times a day, sometimes over 10 while I’m making a video. I haven’t seen any evidence that would suggest this has a big effect on its overall ability to keep the coffee fresh.
Just bought my second Atmos, I really love these things. Totally agree about the weird sizing though. That tripped me up when I was buying. Really glad I went through with it though.
I love my atmos, but I do agree the sizing is super dumb imo, also it is slippery lol my hand slips every single time I close it...but it works perfectly for what it’s meant to do!
Hey man, I really dig your content! I am looking into getting the Niche, and I would love for someone to dive into how it performs as a pour over grinder. The close to zero retention is great, but it's really the versatility I'm interested in! So stuff like fines production etc. Also, please make something like a dummy's guide to roasting.. they would be sick!
Hey man. As a niche owner who has used it for about 18 months now for pourovers, I think it has performed really well. And obviously is no slouch with espresso either.
I have the steel medium size. I’m happy with it BUT sometimes the vacuum is released in 24h. You need to pump a little bit more when you see the green indicator in the lid. As you do I prefer pump until the ring is a little bit hard. Talking about the capacity I filled it with 250gr of pacamara and sometimes around 300gr of normal size bean. If you agitate when fill is better to accommodate beans. An advantage of steel I think that you don’t need to be worried about scratching when you clean it (I never clean my coffee stuff in the dishwasher because soap odour and flavours and I use neural soap). The design is really clean and nice. My experience is really good and it does a great job on prevent oxidation of coffee or whatever you put inside. Greetings from Spain!
Hadrian I’ve never had it release the pressure that quickly. Usually over 4-6 days. Not sure why the differences in times. Using a non scented soap is definitely key! Same for cups. Thanks for watching and the comment!
I just store my beans in the roasters bag which is resealable if you buy from Happy Mug. My interest has been raised by this peculiar storing solution, I usually buy 2lb bags which last me about 2-3 months since I am the only coffee drinker in my household, and to be honest, in the roasters bag it stays quite fresh for that period of time. Do note that each time after I open the bag to grind a few beans, I squeeze out the air when sealing it again.
I have to assume they've put that cracking warning in the manual for liability reasons - but borosilicate really is stronger than typical glass. Anecdotally, I've dropped borosilicate lab glassware and seen it bounce on a concrete floor rather than shattering! Definitely a nice feature, even if it isn't obvious that it makes a difference!
For sure. They are clearly covering their bases. I wouldn’t of thought twice about it had they not listed it as a specific feature and made a point comparing to to the Terminator himself haha.
Good video :) I think your reviews are great! I have 3 large atmos myself, agree to all of your points, but I would like to add a negative one: you lose your vaccum after some time, because I have 3 pieces I think I can rule out a production error. after about 5-7 days you have no more vaccum with me and I therefore have to turn every couple of days
Thanks Tim! And absolutely. You’re right. I did test one in the freezer and found I would lose pressure after a few days. After asking Fellow they said it does lose pressure after 5 days on average. So if you have multiple containers you’ve got to keep and eye on them.
Thanks for the video! I have a few of these containers as well and I noticed the loss of pressure after a few days. I contacted Fellow too and was told that they do indeed lose pressure. I’ve made it a habit to check mine every night before I go to bed. I’m very particular about my coffee staying fresh!
I've been using a FoodSaver vacuum with masonry jars to store my beans for years. A vacuum is simply the best way short of a nitrogen purged storage vessel.
I just leave it in the (generally 200 - 250g) bag I buy it in. The bags are resealable and have that one way hole that once sealed, you can push more air out of. Probs not the best as if I have the coffee longer than 3 - 4 weeks there is a noticeable flavour change for the worse.
There are a few comments in this video about the pump creating pressure, or there being pressure inside the container. That's basically the opposite of what it's supposed to do. My understanding is that it is supposed to be a vacuum pump, to remove the air from inside the container, presumably to reduce the oxygen in it and reduce the oxidative staling. So the whole point is that the pressure inside should be less than the pressure outside. I don't usually comment on youtube videos, but this is the fundamental concept about how the product works. If it created pressure, or increased pressure, the pump would be doing the reverse - pulling in more air and increasing the amount of oxygen in the canister, which I would have thought would speed up oxidative staling. It would have been nice if the same coffee had been stored in a regular bag as well as in the atmos and then both of those were tasted and compared.
Was gifted two of the La Colombe collaboration model literally yesterday (3/4/22). They work until the morning of 3/5/22. Upon attempting to reseal, they just wouldn't. Trouble shooting was no help Definitely sending back this $80 worth of unusable product.
I went with the planetary design airscape instead. It might not actively pressurize it, but most of the air gets pushed out. I'm almost at the end of a 1lb bag and it still smells fresh.
You ever seen someone break a bong or a dab rig. That’s borosilicate. It’s just lab glass that can withstand high temperatures and is les prone to scratching cuz of its hardness level. Key word being glass, so yea it’ll break if u bounce it off the table
I bought a couple of these (largest size). Overall, they are very stylish, sleek, and do what they are advertised to do. My only complaint is that as you tighten the lid, the silicone ring can burn your hands a bit, so you gotta watch your hand placement a little.
I've found that the 0.7L generally will hold a new 12oz bag perfectly consistently, even for larger beans, granted you brew a coffee right away when you open the fresh bag. Makes up for that small awkward gap in size.
Tyler Hartwig I don’t mean to be a stickler, but if it holds a 12oz bag, it should hold an entire bag, even that little bit left over that most people will likely brew right away. But in the end it’s a pretty minor complaint.
For those here to see how the Atmos works with food or other herbs, it works very well. Don't store food in plastic close to the lid, it'll take a bit longer to take out the air. I live in a legal state for marijuana and it works FANTASTIC to keep that fresh as well. Have one for my coffee (although I don't get the best coffee like many here) and it seems to do a great job with that, too. I've had some great beans from Portland Roasters in there for a few weeks and the coffee tastes pretty good still. To address why there are different sizes, I think the two larger are obviously for coffee of 12oz or more in size, and the Atmos is targeted for food storage other than coffee as well. I could see someone storing expensive herbs like saffron or vanilla bean in there without needing a larger size container and going for the small size. Coffee also comes in different sized bags across the World, not just the sizes we get in the USA so it may be targeted for those markets as well.
whats up... I would use the larger jar, open less often... say put 1 month supply in big jar, and take out enough for a few days or a week, put in to smaller jar. less opening of the big jar
fantastic video - as always ;=) The Atmos looks interesting. i used an Airscape for a long time. Now i`ve switched to the "Bean Storage Set" from Kanso Coffee , it`s nice for single dosing (alternatives would be the "bean vaults" from Craig Lyn or the "bean cellars" from Weber Workshops).
I agree with the idea of correctly stored coffee will last a while. From my experience at my coffee shop I actually prefer to serve coffee thats atleast three weeks old from roast date. All our customers are sticklers for the freshest beans, but i think the flavors are just too clouded when fresh.
This is absolutely true. Especially for espresso. I think between two weeks to month is key for the best flavor. But lots of customers in cafes are always looking for that most recently ordered bag. But I think this container is great because it slows oxidation but also appears to allow degassing. So it’s a win win.
Hi, thanks for the video, I have one comment to answer your question. When you discuss the sizing at the end, you mention that 400 ml is 400 grams but this is not true, unless you put water in it. Volume and weight are not the same. Especially if you put in coffee.
Saw this jar in your vids a while ago, and gave it a try. I have two other containers that “remove air,” but this one is by far my favorite. The green indicators and release button are so cool!!!!
fyi, the vacuum mechanism apparently doesn't hold up in a cafe setting. my local shop had high hopes but they ended up with every single one they got refusing to pull and hold a vacuum. I'm personally a much bigger fan of airscape containers as they're a "dumber" mechanism (mechanically speaking) which tends to be more robust long term.
Oh yeah I can’t imagine running this in and out every day hundreds of times a day would be good. I do plan on doing a comparison with the Airspace out of curiosity, and by high request.
I have used some airscape jars (for cannabis) and do NOT like them. The jars seem to easily lose their seal. It feels good to press the lid in, and hear the air woosh out.... But I have noticed a weak seal. The thin rubber seal is weak, tends to bend upwards after a bit of use. I have had the lids leak. Also, I do not like to push the lid down further and further as the jar is emptied. Coffee beans leave oil, and cannabis leaves resin.. Both of these will interfere with the rubber seal. I do not recommend airscapes. I hate them and that is why I am here watching reviews, looking for other options.
I have 2 Atmos; one glass and one stainless. The glass won't hold vacuum for more than a day or two for me. My stainless is good for two weeks or more (that's as long as I've gone before getting into it). I've swapped lids and the same happens, so it's the container and not the lid. The glass is my daily draw and the stainless is my long-term storage.
Fellow always with the dope designs. I have a vacuum cannister as well and while it does seem to keep the coffee fresher for longer, one thing i've always wondered is whether the vacuum pressure might actually pull out the gasses from a coffee quicker than if left at atmospheric pressure. The constant opening and clossing and re-pressurizing. I'm sure there's a net benefit from keeping the coffee in an air-free environment, but it'd be interesting to test the blooms of 2 coffees that are being regularly used after like a month - one stored at normal pressure, and the other with a vacuum cannister.
Great video but you have something backwards. You kept refereeing to the pressure inside and the pressure being released. It removes air and creates less pressure inside. The sound is air rushing into the unit.
Hello there! Thank you for this video! I have a question: I'd expect that the low pressure outside the beans would accelerate the release of carbon dioxide from within the coffee beans. I'd imagine that frequently opening and subsequently putting the beans back into a low pressure environment could lead to noticeably less carbon dioxide within the beans with each use, having a bigger and bigger effect on the blooming behaviour as time goes on. Did you notice anything like that with a batch of coffee beans in a fellow atmos that was frequently opened and closed?
I just ask Fellow team, my problem is I smell no aroma whenever I open the lid. Their answer is Atmos constantly sucking air from canister. So that should answer your question. The purpose for this canister is to prevent oxidation, but gas constantly sucked out anyway regardless of you open lid or not.
If you are putting fresh roasted (by you) coffee immediately in the Atmos, that is the best case scenario for these containers. I have read from Dr Jonathon Gagne that when most of us buy a bag of coffee from a roster, the CO2 build up in the bag protects the coffee. If we pour the coffee out into this container we are exposing a that coffee to O2 doing more harm than good in the short term. Would be interested to see a comparison Atmos to bag.
Barry Williams that very well may be the case. I definitely don’t recommend breaking the bag seal until you need to. Like I said in the final thoughts, it’s a great middle ground from the sealed bag from your roaster for short to medium length storage once a bag is open.
Unknown to us at the time the marketing copy on this product and some of the decisions made really were the first signs of Fellow starting straying from the intentionality and thoughtfulness of the first few products they released. Functionally sound however.
It does appear to release the pressure over time. So every 5 days or so it will need to be re-pressurized. So I believe that is to help it continue to off-gas. Just much slower and controlled. I’ll definitely be putting together a comparison as it’s been highly requested.
@@Sprometheus Hi I bought containers of Vacu-vin. It is a lot of work to get the air out. But after some time there seems CO2 output from the beans which it seems broke the seal. I stopped using Vacu-vin.
I'm a long term barista and I agree about releasing CO2. That's why one way valves are far better than any vacuum container. You still can remove air, obviously not as well as a vacuum, but the gases are released in a natural way not artificial. I would highly recommend that you buy a product with a one way valve instead, for example Airscape or special coffee bags particularly if you buy your coffee very fresh from a roaster
@@WasimBarri Why would it be far better? Coffee will release CO2 at the same rate, no matter how stored. The one way valve containers remove as much air as the lid, and no more so you have all that extra air plus the CO2 that's being released. Air and light are the enemy of fresh tasting coffee, correct? Then why wouldn't a storage container that has less air do better?
Johan Kruger the bag is a great option for sure, if you can reseal it. These are great to bridge the gap between opening the bag from your roaster and wanting preserve it for longer. I was pleasantly surprised how well it held up for 2 months.
Ive had the stainless version for 15 months. The container looses its seal after a new hours. This happened about a year in. Frustrating since there is no warranty on it. Looking for a new option.
Happy Friday sir. Think you’ve got me sold those seem like pretty cool containers. I currently use a cheap gator can. I don’t actually roast enough to fill it, but my batches only last about 4-5 days so it’s typically not around long enough to go stale. That is unless I order coffee from some random RUclipsr that arrives the day after I roast. Wondering if that dude will release a dry process coffee some day. 🤔 -Joe
Grip Side I love mine. Often am using 2 or 3 at a time. But the sizes can get a little wonky. Haha, well that RUclipsr I’m sure appreciates your support! I hear through the grapevine they’re waiting for some fresh crop Ethiopian and Costa Rican dry processed to land stateside.
Great review dude. I've not really looked into storage at any great length, I just store in the bag as it's usual gone in a week. But I was thinking recently of buying bags just from a convenience stance. I'll have a scout around and see what UK prices are like.
Thanks my friend! And yeah, I had a couple given to me as a gift. But given the recent situation I’ve been buying more coffee than usual as well purely for connivence and for videos. Not sure about the U.K. pricing, but hopefully it’s not too outrageous.
Thanks for the review. Another great job! Wanted to ask about timing of putting beans in one of theses vacuum containers. You put your beens in the day of roast. Is there a concern regarding CO2 release from the beans in the first 1-3 days post roast - ie is it better to wait 2-3 days before putting fresh roasted beans in a vacuum container or do you think it makes no difference?
I've got to ask, wouldn't a vacuum draw out the co2 from the coffee? Are we sure that's a good thing? I get the benefit of an air tight container but a vacuum? Edit: Ok, pour over looks fine but a fresh bean control brew would have been interesting.
Space Jockey that’s an interesting question. I’m not sure if it really pulls out all the Co2, or just the amount present at the time of sealing. But it didn’t seem to negatively effect the flavor and freshness. I get you. But that coffee sold out in a few days so I didn’t have any of the same coffee left to roast fresh unfortunately.
I agree with you. I'd like to see a comparison test against a system with a slight over-pressure of an inert gas. Keep oxygen out of the container and use added pressure to prevent inward movement of air from the room. Maybe use a gas like nitrogen (which is 78% of what's in air), and maybe add a little humidity too (ref James Hoffman's video). Also for consideration is the head space left in a container that's not full. It seems to me that it would be beneficial to minimize this volume so as to minimize the amount of oxygen that's available for reaction with the beans while in storage. Can't do this with a container of this type.
once it is sealed up, the pressure in the canister would be the same as the pressure in the bean itself, or no? I mean it should equalize? In fact, couldnt the pressure actually compress the beans, or pack more co2 in to the bean? Like, if you put a balloon under water, go deep enough and the balloon will compress or even implode? You think the coffee beans will implode if i crank the lid tight enough?
Sorry can I check. You said 1.2ltr is 1.2kg? As in it can fit 1 2kg of coffee beans inside? Only because every other product description says the 1.2ltr will only hold 450g of coffee. Just checking before I buy
Isn’t the bag the coffee is sold with as good as this product? I know we all love the thrill of a new possession that complete our arsenal coffee... but ... I don’t know
Alchimist for sure. The bag is great. But once it’s open you’re out of luck unless you want to heat seal it every time you open it. This bridges the gap so you don’t lose that capability as soon as you want some coffee.
Whilst oxidised beans aren't desirable, well rested/degassed beans seem to be important for a consistent brew. Given the amount of CO2 expelled during the bloom phase at 6:25, do you think the Atmos is doing more good (by preventing oxidation) or bad (by preventing degassing/resting)?
I think based on the fact that the Atmos will de-pressurize after about five days it does a slow controlled release for degassing. So in the end my view of it means it’s slowing the degassing process, while simultaneously removing oxygen. So it seems to me to work like a one way valve bag.
Have you noticed the indicator popping back up overnight? I generally make a pour-over each morning, and on my 0.7L version I notice that the vacuum-sealed indicator will have popped up at some point.
@@Sprometheus it doesnt really lose the seal tho??? just the vacuum pressure... But the jar stays sealed, right? and have a 1 way valve? If the beans off gas, it wont blow the lid off, for example, the pressure escapes thru a valve doest it? and the seal wont let air get in?
Hello! Thank you for the video. I hope everyone is safe and doing well. Wanted to get my first coffee storage so wanted to get to get the better and best one. So, please advice that which one is better for storage life of coffee Airscape vs Atmos? Also do a comparison video asap. Thanks! Best wishes
I think the utility of storing coffee in a vacuum is still debatable isnt it? In this case its let sit for 2 month, but for daily use will repeated vacuum affect the aroma of the coffee?
I like the video, however, I think it would have been useful if you had coffee roasted a week ago or something and then use it as a control. Using memory and recollection is just not reliable no matter the level of expertise(which I think you have exceedingly) I would also have been interested in having a cupping method of the two(Control Vs Experiment) to see if there will be any difference in the taste notes. And perhaps use a different canister(Like standard groceries shop canisters) and see the difference in tasting notes(an excellent idea for a video on its own)
While I think it's great that these products work well, I think for most people who buy 340g bags of coffee they will use it up quick enough to a point where storing it in the bag is totally fine.
Hi I bought containers of Vacu-vin. It is a lot of work to get the air out. But after some time there seems CO2 output from the beans which it seems broke the seal. I stopped using Vacu-vin.
I roast 180g batches so I just use mason jars. I’d look at getting this if I didn’t roast bc any 12oz bag of coffee I get goes stale before I can finish
Simon Doyon that’s a solid concern. So far I get no reason to believe it’s doing that. When you release the pressure you get a huge burst of coffee fragrance, and the beans still smell as strong as I remember.
I would like to use these to have 3-4 different beans going at once for home use. My only concern is going back and forth is it hard to get the grind size right ? Like when you come back to a particular coffee in 3-5 days does the same grind size still hold or do you have to re-dial it in and waste more coffee. I use a Niche.
Hey! Enjoyed the video, as always. Wondering about your thoughts on storing coffee as they come, in one-way valve bags? I've read a bunch of what seem to be contradictory opinions, from claims that they're not effective at all, to some which say that they're only effective until opened for the first time, after which the functionality is shot. Any thoughts? If I haven't opened a bag yet, is the valve doing a decent job of protecting my dear beans? Or are they silently screaming for help? Cheers, friend :)
Hey! Thanks for watching. Personally I feel like the sealed one way valve bags from your roaster are the best storage option until the seal is broken. Then going into something like the Atmos is great because it does essentially the same thing.
hey sprometheus, i have a video idea for you. you know the spray water hack to remove static when grinding beans? what if we used sweet water to spray the beans, would it bring out more sweet notes?
The air escapes on mine. Green indicator pops back up after a day or so. Wondering if I got a lemon but then I see lots of similar reviews out there... Anyone else experiencing this?
Hey, totally loving your vids. At 5:18 or so you mention that washed coffees don't usually have thick crema, because of the lack of fats and lipids. I'm beginning to learn about coffee varieties and processing methods, so this is new info to me. Any suggestions on where I could read more about this topic?
Hey Dan, thank you for watching. There are a ton of great information online about coffee processing. I’d recommend looking up Cafe Imports video series on processing.
While this video overall is good to confirm what i would expect (ie: an expensive container works) I feel it would have been very helpful to compare to other airtight containers at various price ranges. Is this $30 container better than a $5 one? I assume this would be better to close for prolonged periods, as the start of the video indicated, but is this worthwhile for regular opening and resealing? And this compared to other storage mechanisms? Is this only worthwhile if you plan to store beans for longer than 'x' time frame?
Every time you say that it creates pressure, or keeps pressure inside the jar i died a little on the inside. It's a freakin vacuum pump man that literally does the opposite - it's removing air to create a vacuum (i.e. reduce the pressure inside the jar) and keeping the pressure (from atmosphere) OUT.
Mine will be here tomorrow 😁. Also looking to buy the neche zero for the start of my upgrade process. Any suggestions on my next expresso machine. I am currently using a delonghi la specialista
If you put in the coffee on the day of roast, what happened to the gas over the storage period? In my vacuum containers, I have to re-vacuum every 6-8 hours as the roast degass.
The Real Sprometheus , nice. Thanks. On my food vacuum container, with the hand tool to create the partial vacuum, i find for the first couple of days aster roasting, I need to revacuum every 4-5 hoirs.
Considering getting one of these for my everyday coffee... But after reading and testing all the fancier stuff and espresso goes into individually packed zip lock bags in the freezer 😅
How do you think resting the coffee fits into using this. Personally I wait for 2 weeks to use a lighter roaster coffee for espresso. So would you store a coffee in this from day 1. How does out out gassing work or not work...
Okay, I keep hearing that the Atmos' method of creating a vacuum should suck the CO₂ out of the beans faster than would otherwise happen and also that it leaves a full amount of air in the container as opposed to something like the Airscape that brings the seal down to the level of the coffee without creating the negative pressure that would pull that gas out of the beans. So, in theory, Airscape should utilize the better method. But you like the Atmos; every RUclips coffee guru I watch likes the Atmos; and Hoffman says the Atmos is the best container on the market. So, while the above theory seems sound on paper, it doesn't seem to match the reality that you guys are experiencing. Do you have any idea why?
I really don't understand the principle behind this device. If coffee goes stale as it off gases naturally, then wouldn't storage in a vacuum cause it to off gas faster? If the idea is that fresh coffee is fresh because it has a higher CO2 content, then it seems to me that you would want a container that's been pressurized with CO2 to maintain concentrations in the beans. What am I missing here? I agree that you want to remove oxygen from the storage environment but you can't do that selectively (i.e. remove only oxygen) using this device.
I think the key thing to remember is this is sort of the next best thing to freezing. Which slows down all these factors, including off gassing. But this unit appears to really slow down both hence saving it for a longer time. But also, lots of Co2 isn’t necessarily good. Too much Co2 causes a chemical reaction when it hits water that becomes bitter. This is kind of that middle ground you want to be in.
I'm curious what kind of water you're using to make coffee at home. Is the water from your tap good as is or do you use a filter? I don't have the most refined palette. But water definitely plays a part in extraction. I normally use a Brita. The water where I'm from is generally pretty hard water. I'm on the second of the three bags of your first roast, making pourover and it's been great!
Since the very beginning of my espresso machine and home barista life I’ve used Crystal Geyser bottled water as it was recommended by La Marzocco to keep their warranty intact. So I also use it for pour overs. It has the right amount of minerals to pull out the ideal flavor and extraction and cause the least amount of scale issues. That’s awesome! I actually just finished all the first release I have left, except one bag in the freezer for a rainy day in the future.
Huh. So maybe it’s not just my imagination that Crystal Geyser leaves less buildup in my kettles and things than other brands. I used to buy whatever brand of spring water was cheapest and seemed to need to descale more frequently. I think I ended up with Crystal Geyser once when stores were sold out of most other bottled waters and it’s been my go-to water since then.
Great video! Fun fact: atmos is one of the few remaining proto-indo-european language words still hanging around in english, meaning "breath" for the last 6000 years
flipperdapriest that makes sense, it does sound like a breath when the pressure is released. Thanks for sharing.
I just got my Atmos jar recently and just wanna share that the disc and the rubber on the lid are detachable!! So you could still get rid of the coffee odour when you’re planning to switch to different beans or other dry edibles 😉 i wash the rubber and the filter separately and kept the lid away from water, hope this helps! 🥰
I know about the rubber seal and stainless disc although isn't the white piece under the stainless piece also a filter? It's shame Fellows doesn't specify what is what in a simple drawing on the instructions in order to clean the correct parts.
The container sizes are in Metric as nearly every Country (with the exception of U.S) no longer use the outdated avoirdupois weight system. Our smallest bag of Coffee (ground or Beans) is 250 grams. or 8.818 ozs., 500gram, or 1 kilogram 2.2 lbs.
To keep fresh during covid's - i keep watching spro vids
Haha I’ll keep em’ coming! Thanks!
0:56 The memes have really been stepping up lately
John gotta keep it lighter these day, doing my best. Haha.
edit: the .7L size is perfect for 250g bags.
random, i bought one of these two weeks ago. i went with .7L and clear glass. i plan to test how the cannister does over a smaller period of time. I usually find once the bag has been opened, the best results using the bottomless PF happen in the next several days. even if i start pretty early on about day 5 after roast, it's unlikely it gets any better than in the first week of the bag. i use coffee too quickly to need it most of the time , but if it can extend that sweet spot by even a little bit i'll be very happy.
I would recommend a 3/4-1” strip of stair thread grip tape (sand type tape) placed close to the top of the glass. This will prevent accidental slippage. Thanks
r. michael wilensky yeah that or any adhesive sandpaper with a fine grit.
Worth noting, the sun is not the only source of light?
I'm really happy you got this one out. I was debating on whether I should get one or not, but it's clear that it'll keep my coffee fresh for a while. And yes it seems that it would be great for single dosing, there's no way I could get through a full hopper quickly and it would all go stale :/. Thanks for the great video 🤙🏼
Joey Gutierrez hey Joey, thanks for watching and the kind words! They’re definitely a solid investment for those who don’t hammer out all their coffee in a few day.
I have found that my Atmos loses its vacuum if I don't regularly re-seal it each day or two. I noticed that the green ring, indicating a vacuum, would disappear after a few days of being left unopened on my shelf. I may have a defective unit, but it just made me move back to my Airscapes, which seem to be a bit more foolproof.
You didn't get a defective unit, that's by design, and they do call it out in the FAQs too. I also thought mine was defective, 1-2 days sounds about right. I was surprised that was not mentioned in the video.
They do lose pressure overtime as they need to allow the coffee to degas somehow. I’ve not had an issue with them being so short though. Mine usually work for 4-7 days before needing to be re-pressurized.
I plan on doing a comparison with the Airspace in the near future.
@@Sprometheus This could be totally subjective but I have a feeling mine kept the pressure longer when it was newer. You also might be pumping that air out until the little green indicator is begging for mercy. :)
yea i feel like ~5 days on average for me - mine are from when first released so pretty old. Do wish you could tell they were depressurized from a side view, as i often stack my Atmoses (Atmi?). But still, really glad i got them. (Also think time staying pressurized related to how much air in container - maybe a bit better when less empty space? but havent done the real science on this)
King Hoffman has another explanation on why this could be happening, he suggests that the coffe is releasing C02 thus more air in the cannister, hense the green indicator
Don't know if Fellow is a US or European brand, but here in Europe beans come in 250g, 500g and 1kg. That matches the 3 sizes of Atmos; 400ml, 700ml and 1.2l with ~200ml of headroom.
milliways it’s a US based company, which is why those sizes are so confusing. But who knows, maybe their sales abroad are much higher to they are catering that audience.
I store my coffee in a controlled humid environment like what we use to store cigars
it has been over six months the coffee still tastes as good as the first day some coffee got even better
The humid storage is definitely coming to light a bit. I saw James did a video on it, but I haven’t watched it yet. It’s definitely something worth looking into.
The thing is - this is about vacuum - so there is no pressure in the glass that could be released. It’s the pressure outside the glass, that is left in.
Soberw83 not sure if it’s the wording, but it’s not making sense to me. What do you mean the pressure outside the glass is left in? That sounds physically impossible.
When you twist the lid the air inside the jar is sucked out, creating a vacuum within ("vacuum packed"). When you press the release button, air gets sucked into the jar, releasing the vacuum.
Tom Maynard correct - and vacuum means essentially that pressure is going near zero - so pressure outside the glass is higher as inside.
The Real Sprometheus when you pull a vacuum your pulling the air out of the jar, the force left on the jar is not from the vacuum pulling in but actually the force of the air outside the jar pushing down.
Question: You tested the freshness from a longer storage. What about the daily exposure of oxygen as you use it day to day? You would probably open it 15-20 times as you work through a bag of coffee. Does it maintain its freshness throughout the whole bag? Did you notice anything over time?
James Becknell that’s a good question. As I have 4 of them I used them all the time and I’m opening them multiple times a day, sometimes over 10 while I’m making a video. I haven’t seen any evidence that would suggest this has a big effect on its overall ability to keep the coffee fresh.
@@Sprometheus a blind test/comparison with classic coffee bag would be interesting.
Just bought my second Atmos, I really love these things. Totally agree about the weird sizing though. That tripped me up when I was buying. Really glad I went through with it though.
I love my atmos, but I do agree the sizing is super dumb imo, also it is slippery lol my hand slips every single time I close it...but it works perfectly for what it’s meant to do!
Hey man,
I really dig your content!
I am looking into getting the Niche, and I would love for someone to dive into how it performs as a pour over grinder. The close to zero retention is great, but it's really the versatility I'm interested in! So stuff like fines production etc.
Also, please make something like a dummy's guide to roasting.. they would be sick!
Hey man. As a niche owner who has used it for about 18 months now for pourovers, I think it has performed really well. And obviously is no slouch with espresso either.
I've been waiting for your review of this! I have one and opening it in the morning never gets old. Thanks for your video
Julian Rodriguez Thanks Julian! I feel the same, such a rewarding sound haha. Have a great weekend!
Atmospheric pressure just means what we feel now.
I don’t know about you, but I feel more pressure than usual. But like I said....got that smooth brain.
I have the steel medium size. I’m happy with it BUT sometimes the vacuum is released in 24h. You need to pump a little bit more when you see the green indicator in the lid. As you do I prefer pump until the ring is a little bit hard.
Talking about the capacity I filled it with 250gr of pacamara and sometimes around 300gr of normal size bean. If you agitate when fill is better to accommodate beans.
An advantage of steel I think that you don’t need to be worried about scratching when you clean it (I never clean my coffee stuff in the dishwasher because soap odour and flavours and I use neural soap).
The design is really clean and nice. My experience is really good and it does a great job on prevent oxidation of coffee or whatever you put inside.
Greetings from Spain!
Hadrian I’ve never had it release the pressure that quickly. Usually over 4-6 days. Not sure why the differences in times.
Using a non scented soap is definitely key! Same for cups.
Thanks for watching and the comment!
@@Sprometheus Just fresh beans releasing CO2 nothing to worry about. You can see James Hoffmann talk about it in his video
Was actually just looking at one of these, curious to see your perspective on it
Nice! Well enjoy!
I just store my beans in the roasters bag which is resealable if you buy from Happy Mug. My interest has been raised by this peculiar storing solution, I usually buy 2lb bags which last me about 2-3 months since I am the only coffee drinker in my household, and to be honest, in the roasters bag it stays quite fresh for that period of time. Do note that each time after I open the bag to grind a few beans, I squeeze out the air when sealing it again.
I have two, and think they are fantastic. Really cool info that you think it can keep coffee good for that long. Very helpful.
Thanks Nicholas!
I have to assume they've put that cracking warning in the manual for liability reasons - but borosilicate really is stronger than typical glass. Anecdotally, I've dropped borosilicate lab glassware and seen it bounce on a concrete floor rather than shattering! Definitely a nice feature, even if it isn't obvious that it makes a difference!
For sure. They are clearly covering their bases. I wouldn’t of thought twice about it had they not listed it as a specific feature and made a point comparing to to the Terminator himself haha.
lab glassware is often made of thicker borosilicate than household products are so is more durable, but yes I do also prefer it anyway.
Thanks for sharing. Keep the coffee bean away from direct sunlight is also a way to keep it from staling according to sca. Cmiiw. Nice review.
Good video :)
I think your reviews are great!
I have 3 large atmos myself, agree to all of your points, but I would like to add a negative one:
you lose your vaccum after some time, because I have 3 pieces I think I can rule out a production error.
after about 5-7 days you have no more vaccum with me and I therefore have to turn every couple of days
Thanks Tim! And absolutely. You’re right. I did test one in the freezer and found I would lose pressure after a few days. After asking Fellow they said it does lose pressure after 5 days on average. So if you have multiple containers you’ve got to keep and eye on them.
Thanks for the video! I have a few of these containers as well and I noticed the loss of pressure after a few days. I contacted Fellow too and was told that they do indeed lose pressure. I’ve made it a habit to check mine every night before I go to bed. I’m very particular about my coffee staying fresh!
I've been using a FoodSaver vacuum with masonry jars to store my beans for years. A vacuum is simply the best way short of a nitrogen purged storage vessel.
I just leave it in the (generally 200 - 250g) bag I buy it in. The bags are resealable and have that one way hole that once sealed, you can push more air out of. Probs not the best as if I have the coffee longer than 3 - 4 weeks there is a noticeable flavour change for the worse.
There are a few comments in this video about the pump creating pressure, or there being pressure inside the container. That's basically the opposite of what it's supposed to do. My understanding is that it is supposed to be a vacuum pump, to remove the air from inside the container, presumably to reduce the oxygen in it and reduce the oxidative staling. So the whole point is that the pressure inside should be less than the pressure outside. I don't usually comment on youtube videos, but this is the fundamental concept about how the product works. If it created pressure, or increased pressure, the pump would be doing the reverse - pulling in more air and increasing the amount of oxygen in the canister, which I would have thought would speed up oxidative staling.
It would have been nice if the same coffee had been stored in a regular bag as well as in the atmos and then both of those were tasted and compared.
Was gifted two of the La Colombe collaboration model literally yesterday (3/4/22). They work until the morning of 3/5/22. Upon attempting to reseal, they just wouldn't. Trouble shooting was no help Definitely sending back this $80 worth of unusable product.
I’ve heard a lot of issues like this, I’ve since switched to using Airscape canisters and now just use the Atmos containers for random stuff.
I went with the planetary design airscape instead. It might not actively pressurize it, but most of the air gets pushed out. I'm almost at the end of a 1lb bag and it still smells fresh.
You ever seen someone break a bong or a dab rig. That’s borosilicate. It’s just lab glass that can withstand high temperatures and is les prone to scratching cuz of its hardness level. Key word being glass, so yea it’ll break if u bounce it off the table
I bought a couple of these (largest size). Overall, they are very stylish, sleek, and do what they are advertised to do. My only complaint is that as you tighten the lid, the silicone ring can burn your hands a bit, so you gotta watch your hand placement a little.
I have the .7 liter and leave the remainder in the bag. It doesn't get stale for the little time it takes for me to drink that amount of coffee.
I've found that the 0.7L generally will hold a new 12oz bag perfectly consistently, even for larger beans, granted you brew a coffee right away when you open the fresh bag. Makes up for that small awkward gap in size.
Tyler Hartwig I don’t mean to be a stickler, but if it holds a 12oz bag, it should hold an entire bag, even that little bit left over that most people will likely brew right away. But in the end it’s a pretty minor complaint.
@@Sprometheus fair, my wording there was definitely wrong, what I meant is in practicality I've no problems with my 12 oz bags :)
Glass is so much better than plastic! I'm excited about this. Though it looks a bit small.
For those here to see how the Atmos works with food or other herbs, it works very well. Don't store food in plastic close to the lid, it'll take a bit longer to take out the air. I live in a legal state for marijuana and it works FANTASTIC to keep that fresh as well. Have one for my coffee (although I don't get the best coffee like many here) and it seems to do a great job with that, too. I've had some great beans from Portland Roasters in there for a few weeks and the coffee tastes pretty good still. To address why there are different sizes, I think the two larger are obviously for coffee of 12oz or more in size, and the Atmos is targeted for food storage other than coffee as well. I could see someone storing expensive herbs like saffron or vanilla bean in there without needing a larger size container and going for the small size. Coffee also comes in different sized bags across the World, not just the sizes we get in the USA so it may be targeted for those markets as well.
whats up... I would use the larger jar, open less often... say put 1 month supply in big jar, and take out enough for a few days or a week, put in to smaller jar. less opening of the big jar
fantastic video - as always ;=)
The Atmos looks interesting.
i used an Airscape for a long time.
Now i`ve switched to the "Bean Storage Set" from Kanso Coffee , it`s nice for single dosing
(alternatives would be the "bean vaults" from Craig Lyn or the "bean cellars" from Weber Workshops).
I agree with the idea of correctly stored coffee will last a while. From my experience at my coffee shop I actually prefer to serve coffee thats atleast three weeks old from roast date. All our customers are sticklers for the freshest beans, but i think the flavors are just too clouded when fresh.
This is absolutely true. Especially for espresso. I think between two weeks to month is key for the best flavor. But lots of customers in cafes are always looking for that most recently ordered bag.
But I think this container is great because it slows oxidation but also appears to allow degassing. So it’s a win win.
Hi, thanks for the video, I have one comment to answer your question. When you discuss the sizing at the end, you mention that 400 ml is 400 grams but this is not true, unless you put water in it. Volume and weight are not the same. Especially if you put in coffee.
When you get ur freshly roasted coffee,you pour it in your grinder all of them,mine using breville grinder pro dose,so it’s airtight already
Grinders are far from airtight - what about the gap between your burrs?
Saw this jar in your vids a while ago, and gave it a try. I have two other containers that “remove air,” but this one is by far my favorite. The green indicators and release button are so cool!!!!
Nice! I love mine, now have 4 of them and always could use more haha. I need the smaller ones for samples to keep from using ziplocks.
fyi, the vacuum mechanism apparently doesn't hold up in a cafe setting. my local shop had high hopes but they ended up with every single one they got refusing to pull and hold a vacuum.
I'm personally a much bigger fan of airscape containers as they're a "dumber" mechanism (mechanically speaking) which tends to be more robust long term.
Oh yeah I can’t imagine running this in and out every day hundreds of times a day would be good.
I do plan on doing a comparison with the Airspace out of curiosity, and by high request.
I have used some airscape jars (for cannabis) and do NOT like them. The jars seem to easily lose their seal. It feels good to press the lid in, and hear the air woosh out.... But I have noticed a weak seal. The thin rubber seal is weak, tends to bend upwards after a bit of use. I have had the lids leak. Also, I do not like to push the lid down further and further as the jar is emptied. Coffee beans leave oil, and cannabis leaves resin.. Both of these will interfere with the rubber seal. I do not recommend airscapes. I hate them and that is why I am here watching reviews, looking for other options.
I have 2 Atmos; one glass and one stainless. The glass won't hold vacuum for more than a day or two for me. My stainless is good for two weeks or more (that's as long as I've gone before getting into it). I've swapped lids and the same happens, so it's the container and not the lid. The glass is my daily draw and the stainless is my long-term storage.
Borosilicate glass IS glass. It's just more resilient to temperature fluctuations than regular glass. Think Pyrex.
Got one on these the other week (1.2L in black) really like it. Definitely worth the buy!
I’m a fan of mine, so much that I have 4 of them. Haha.
The Real Sprometheus Monty next for me 👌
Oli Evans I’m considering a cup change. Not sure if I’ll go Monty or another direction. Time will tell.
Fellow always with the dope designs. I have a vacuum cannister as well and while it does seem to keep the coffee fresher for longer, one thing i've always wondered is whether the vacuum pressure might actually pull out the gasses from a coffee quicker than if left at atmospheric pressure. The constant opening and clossing and re-pressurizing. I'm sure there's a net benefit from keeping the coffee in an air-free environment, but it'd be interesting to test the blooms of 2 coffees that are being regularly used after like a month - one stored at normal pressure, and the other with a vacuum cannister.
This is a good point. Maybe it’s grounds for a part two?
Great video but you have something backwards. You kept refereeing to the pressure inside and the pressure being released. It removes air and creates less pressure inside. The sound is air rushing into the unit.
Hello there! Thank you for this video! I have a question: I'd expect that the low pressure outside the beans would accelerate the release of carbon dioxide from within the coffee beans. I'd imagine that frequently opening and subsequently putting the beans back into a low pressure environment could lead to noticeably less carbon dioxide within the beans with each use, having a bigger and bigger effect on the blooming behaviour as time goes on.
Did you notice anything like that with a batch of coffee beans in a fellow atmos that was frequently opened and closed?
I just ask Fellow team, my problem is I smell no aroma whenever I open the lid. Their answer is Atmos constantly sucking air from canister. So that should answer your question. The purpose for this canister is to prevent oxidation, but gas constantly sucked out anyway regardless of you open lid or not.
If you are putting fresh roasted (by you) coffee immediately in the Atmos, that is the best case scenario for these containers. I have read from Dr Jonathon Gagne that when most of us buy a bag of coffee from a roster, the CO2 build up in the bag protects the coffee. If we pour the coffee out into this container we are exposing a that coffee to O2 doing more harm than good in the short term. Would be interested to see a comparison Atmos to bag.
Barry Williams that very well may be the case. I definitely don’t recommend breaking the bag seal until you need to. Like I said in the final thoughts, it’s a great middle ground from the sealed bag from your roaster for short to medium length storage once a bag is open.
Unknown to us at the time the marketing copy on this product and some of the decisions made really were the first signs of Fellow starting straying from the intentionality and thoughtfulness of the first few products they released. Functionally sound however.
What about the CO2, does it realease it? I have the planetary design coffee storage and I would like a comparison with the fellow atmos.
It does appear to release the pressure over time. So every 5 days or so it will need to be re-pressurized. So I believe that is to help it continue to off-gas. Just much slower and controlled.
I’ll definitely be putting together a comparison as it’s been highly requested.
@@Sprometheus Hi I bought containers of Vacu-vin. It is a lot of work to get the air out. But after some time there seems CO2 output from the beans which it seems broke the seal. I stopped using Vacu-vin.
I'm a long term barista and I agree about releasing CO2. That's why one way valves are far better than any vacuum container. You still can remove air, obviously not as well as a vacuum, but the gases are released in a natural way not artificial. I would highly recommend that you buy a product with a one way valve instead, for example Airscape or special coffee bags particularly if you buy your coffee very fresh from a roaster
@@WasimBarri Why would it be far better? Coffee will release CO2 at the same rate, no matter how stored. The one way valve containers remove as much air as the lid, and no more so you have all that extra air plus the CO2 that's being released. Air and light are the enemy of fresh tasting coffee, correct? Then why wouldn't a storage container that has less air do better?
I try to use my coffee before they loose flavour. So I keep my coffee in the bag. But this can help so that I can buy bigger bags of coffee.
Johan Kruger the bag is a great option for sure, if you can reseal it. These are great to bridge the gap between opening the bag from your roaster and wanting preserve it for longer. I was pleasantly surprised how well it held up for 2 months.
Ive had the stainless version for 15 months. The container looses its seal after a new hours. This happened about a year in. Frustrating since there is no warranty on it. Looking for a new option.
Carl Leach hmm, that’s interesting. I’ve only had mine for about 4 months. Curious to see how they roll reliability wise in the future,
I wonder if it has to do with the metal warping a bit.
Happy Friday sir. Think you’ve got me sold those seem like pretty cool containers. I currently use a cheap gator can. I don’t actually roast enough to fill it, but my batches only last about 4-5 days so it’s typically not around long enough to go stale. That is unless I order coffee from some random RUclipsr that arrives the day after I roast. Wondering if that dude will release a dry process coffee some day. 🤔
-Joe
Grip Side I love mine. Often am using 2 or 3 at a time. But the sizes can get a little wonky.
Haha, well that RUclipsr I’m sure appreciates your support! I hear through the grapevine they’re waiting for some fresh crop Ethiopian and Costa Rican dry processed to land stateside.
Great review dude. I've not really looked into storage at any great length, I just store in the bag as it's usual gone in a week. But I was thinking recently of buying bags just from a convenience stance. I'll have a scout around and see what UK prices are like.
Thanks my friend! And yeah, I had a couple given to me as a gift. But given the recent situation I’ve been buying more coffee than usual as well purely for connivence and for videos. Not sure about the U.K. pricing, but hopefully it’s not too outrageous.
Does what it says on the jar, good show Atmos.
Thanks for the review. Another great job! Wanted to ask about timing of putting beans in one of theses vacuum containers. You put your beens in the day of roast. Is there a concern regarding CO2 release from the beans in the first 1-3 days post roast - ie is it better to wait 2-3 days before putting fresh roasted beans in a vacuum container or do you think it makes no difference?
Seems a nice option if one doesn't already own a vacuum sealer machine. I since I do, I vacuum seal my coffee in Mason jars.
For sure. But they definitely are prettier than a mason jar, in my opinion though. Haha.
I've got to ask, wouldn't a vacuum draw out the co2 from the coffee? Are we sure that's a good thing?
I get the benefit of an air tight container but a vacuum?
Edit: Ok, pour over looks fine but a fresh bean control brew would have been interesting.
Space Jockey that’s an interesting question. I’m not sure if it really pulls out all the Co2, or just the amount present at the time of sealing. But it didn’t seem to negatively effect the flavor and freshness.
I get you. But that coffee sold out in a few days so I didn’t have any of the same coffee left to roast fresh unfortunately.
I agree with you. I'd like to see a comparison test against a system with a slight over-pressure of an inert gas. Keep oxygen out of the container and use added pressure to prevent inward movement of air from the room. Maybe use a gas like nitrogen (which is 78% of what's in air), and maybe add a little humidity too (ref James Hoffman's video).
Also for consideration is the head space left in a container that's not full. It seems to me that it would be beneficial to minimize this volume so as to minimize the amount of oxygen that's available for reaction with the beans while in storage. Can't do this with a container of this type.
once it is sealed up, the pressure in the canister would be the same as the pressure in the bean itself, or no? I mean it should equalize? In fact, couldnt the pressure actually compress the beans, or pack more co2 in to the bean? Like, if you put a balloon under water, go deep enough and the balloon will compress or even implode? You think the coffee beans will implode if i crank the lid tight enough?
Sorry can I check. You said 1.2ltr is 1.2kg? As in it can fit 1 2kg of coffee beans inside? Only because every other product description says the 1.2ltr will only hold 450g of coffee. Just checking before I buy
You should try airscape, it looks good and it really work. But i love atmos too, what you thought about this product is the same what i feel. 😁 👍🔥
Hadi Widodo I definitely plan on doing a comparison of the two soon!
@@Sprometheus do you have an issue for atmos? I just realized that the pump will go up by itself. I think something wrong with this.
What was the glass you were using?
Isn’t the bag the coffee is sold with as good as this product? I know we all love the thrill of a new possession that complete our arsenal coffee... but ... I don’t know
Alchimist for sure. The bag is great. But once it’s open you’re out of luck unless you want to heat seal it every time you open it. This bridges the gap so you don’t lose that capability as soon as you want some coffee.
Whilst oxidised beans aren't desirable, well rested/degassed beans seem to be important for a consistent brew. Given the amount of CO2 expelled during the bloom phase at 6:25, do you think the Atmos is doing more good (by preventing oxidation) or bad (by preventing degassing/resting)?
I think based on the fact that the Atmos will de-pressurize after about five days it does a slow controlled release for degassing. So in the end my view of it means it’s slowing the degassing process, while simultaneously removing oxygen. So it seems to me to work like a one way valve bag.
wasnt there something like degasing? so shouldnt you store your coffee for the first 2 weeks or something in a bag or so with a one way valve?
Kimari-chan the pressure slowly releases over time. So it does allow degassing. It’s just a more controlled degassing.
@@Sprometheus if you say so :)
Airscape vs fellow, which one should i buy, stored for coffee for 1 month .
Have you noticed the indicator popping back up overnight? I generally make a pour-over each morning, and on my 0.7L version I notice that the vacuum-sealed indicator will have popped up at some point.
Only when the coffee is super fresh and degassing at a high rate. After it’s more than a day or two old I don’t lose the seal for days or weeks.
@@Sprometheus it doesnt really lose the seal tho??? just the vacuum pressure... But the jar stays sealed, right? and have a 1 way valve? If the beans off gas, it wont blow the lid off, for example, the pressure escapes thru a valve doest it? and the seal wont let air get in?
Hello! Thank you for the video. I hope everyone is safe and doing well.
Wanted to get my first coffee storage so wanted to get to get the better and best one. So, please advice that which one is better for storage life of coffee Airscape vs Atmos?
Also do a comparison video asap. Thanks! Best wishes
Waiting for your feedback. Thanks!
I don’t know which is better. I’m planning a comparison, but it will like awhile.
I think the utility of storing coffee in a vacuum is still debatable isnt it? In this case its let sit for 2 month, but for daily use will repeated vacuum affect the aroma of the coffee?
A comparison with the Airscape would be good
Definitely looking into that as I type this.
I like the video, however, I think it would have been useful if you had coffee roasted a week ago or something and then use it as a control. Using memory and recollection is just not reliable no matter the level of expertise(which I think you have exceedingly)
I would also have been interested in having a cupping method of the two(Control Vs Experiment) to see if there will be any difference in the taste notes. And perhaps use a different canister(Like standard groceries shop canisters) and see the difference in tasting notes(an excellent idea for a video on its own)
While I think it's great that these products work well, I think for most people who buy 340g bags of coffee they will use it up quick enough to a point where storing it in the bag is totally fine.
Hi I bought containers of Vacu-vin. It is a lot of work to get the air out. But after some time there seems CO2 output from the beans which it seems broke the seal. I stopped using Vacu-vin.
I roast 180g batches so I just use mason jars. I’d look at getting this if I didn’t roast bc any 12oz bag of coffee I get goes stale before I can finish
Airscape seems simpler and quicker to use to me.
I thought in vacuum beans are ageing faster, because the pump sucks out co2 from the beans.
I’ve been using an Airscape for a few years now and have been very happy with it. A much simpler design than this and works great.
Definitely planning on a side by side comparison of the two.
My only concern is that the vacuum would «suck» the volatile compounds out of the beans, leaving less aroma in the end. Have you experienced that? 🧐
Simon Doyon that’s a solid concern. So far I get no reason to believe it’s doing that. When you release the pressure you get a huge burst of coffee fragrance, and the beans still smell as strong as I remember.
I would like to use these to have 3-4 different beans going at once for home use. My only concern is going back and forth is it hard to get the grind size right ? Like when you come back to a particular coffee in 3-5 days does the same grind size still hold or do you have to re-dial it in and waste more coffee. I use a Niche.
Jonathan Rosenthal I do this and generally keep a notebook of my dial ins for specific coffees. So going from one coffee to another is a breeze.
Hey! Enjoyed the video, as always.
Wondering about your thoughts on storing coffee as they come, in one-way valve bags? I've read a bunch of what seem to be contradictory opinions, from claims that they're not effective at all, to some which say that they're only effective until opened for the first time, after which the functionality is shot. Any thoughts? If I haven't opened a bag yet, is the valve doing a decent job of protecting my dear beans? Or are they silently screaming for help?
Cheers, friend :)
Hey! Thanks for watching. Personally I feel like the sealed one way valve bags from your roaster are the best storage option until the seal is broken. Then going into something like the Atmos is great because it does essentially the same thing.
hey sprometheus, i have a video idea for you. you know the spray water hack to remove static when grinding beans? what if we used sweet water to spray the beans, would it bring out more sweet notes?
Does the build quality good enough for long term daily use? The vacuum system and overall durability design.thank you
Outstanding video. Thank you!
Drew Seely Thank you, I appreciate you watching!
The air escapes on mine. Green indicator pops back up after a day or so. Wondering if I got a lemon but then I see lots of similar reviews out there...
Anyone else experiencing this?
If your coffee is super fresh, this might be the CO2 naturally released by the beans.
Hey, totally loving your vids. At 5:18 or so you mention that washed coffees don't usually have thick crema, because of the lack of fats and lipids. I'm beginning to learn about coffee varieties and processing methods, so this is new info to me. Any suggestions on where I could read more about this topic?
Hey Dan, thank you for watching. There are a ton of great information online about coffee processing. I’d recommend looking up Cafe Imports video series on processing.
@@Sprometheus thanks! Will do
Very cool product but I only buy enough coffee to last me less than a week so the freshness is not much of an issue.
That’s the way to do it, but I always have so much coffee around it would make a normal person frightened.
Awesome review!
So is this officially better than airscape?
While this video overall is good to confirm what i would expect (ie: an expensive container works) I feel it would have been very helpful to compare to other airtight containers at various price ranges. Is this $30 container better than a $5 one? I assume this would be better to close for prolonged periods, as the start of the video indicated, but is this worthwhile for regular opening and resealing? And this compared to other storage mechanisms? Is this only worthwhile if you plan to store beans for longer than 'x' time frame?
Check out James Hoffmann's video where he compares many different models at different price points.
Every time you say that it creates pressure, or keeps pressure inside the jar i died a little on the inside. It's a freakin vacuum pump man that literally does the opposite - it's removing air to create a vacuum (i.e. reduce the pressure inside the jar) and keeping the pressure (from atmosphere) OUT.
Mine will be here tomorrow 😁. Also looking to buy the neche zero for the start of my upgrade process. Any suggestions on my next expresso machine. I am currently using a delonghi la specialista
I hope you enjoy it! And the Niche Zero is a great investment. Upgrading all depends on your budget really.
The Real Sprometheus I’m thinking around the $2000 range
Unfortunately not good for people with smaller hands and/or arthritis or tendinitis in the wrist-hurts too much too turn every several days. 😢
If you put in the coffee on the day of roast, what happened to the gas over the storage period? In my vacuum containers, I have to re-vacuum every 6-8 hours as the roast degass.
SG Roadie I had to re-vacuum after about 4 days and then about 5-6 consistently days after that.
The Real Sprometheus , nice. Thanks. On my food vacuum container, with the hand tool to create the partial vacuum, i find for the first couple of days aster roasting, I need to revacuum every 4-5 hoirs.
I store my coffee in glass jars :P works pretty well I think
Considering getting one of these for my everyday coffee... But after reading and testing all the fancier stuff and espresso goes into individually packed zip lock bags in the freezer 😅
Travel Rasmus haha, I have coffee stored in every possible way at home. Trust me, freezer, Atmos, valved bags, it’s a problem haha.
The Real Sprometheus First world problems 😏😂👌🏻
How do you think resting the coffee fits into using this. Personally I wait for 2 weeks to use a lighter roaster coffee for espresso. So would you store a coffee in this from day 1. How does out out gassing work or not work...
I believe it does slowly off gas as it will lose pressure after about 5 days and need to be resealed. It may be a slower degassing though.
Great Video, Thanks for sharing
Okay, I keep hearing that the Atmos' method of creating a vacuum should suck the CO₂ out of the beans faster than would otherwise happen and also that it leaves a full amount of air in the container as opposed to something like the Airscape that brings the seal down to the level of the coffee without creating the negative pressure that would pull that gas out of the beans.
So, in theory, Airscape should utilize the better method. But you like the Atmos; every RUclips coffee guru I watch likes the Atmos; and Hoffman says the Atmos is the best container on the market. So, while the above theory seems sound on paper, it doesn't seem to match the reality that you guys are experiencing. Do you have any idea why?
airscape suck but not in a good way
4:50 but whereare the kidneys and the liver? LOOOOL
I really don't understand the principle behind this device. If coffee goes stale as it off gases naturally, then wouldn't storage in a vacuum cause it to off gas faster?
If the idea is that fresh coffee is fresh because it has a higher CO2 content, then it seems to me that you would want a container that's been pressurized with CO2 to maintain concentrations in the beans. What am I missing here?
I agree that you want to remove oxygen from the storage environment but you can't do that selectively (i.e. remove only oxygen) using this device.
I think the key thing to remember is this is sort of the next best thing to freezing. Which slows down all these factors, including off gassing. But this unit appears to really slow down both hence saving it for a longer time. But also, lots of Co2 isn’t necessarily good. Too much Co2 causes a chemical reaction when it hits water that becomes bitter. This is kind of that middle ground you want to be in.
I'm curious what kind of water you're using to make coffee at home. Is the water from your tap good as is or do you use a filter? I don't have the most refined palette. But water definitely plays a part in extraction. I normally use a Brita. The water where I'm from is generally pretty hard water.
I'm on the second of the three bags of your first roast, making pourover and it's been great!
Since the very beginning of my espresso machine and home barista life I’ve used Crystal Geyser bottled water as it was recommended by La Marzocco to keep their warranty intact. So I also use it for pour overs. It has the right amount of minerals to pull out the ideal flavor and extraction and cause the least amount of scale issues.
That’s awesome! I actually just finished all the first release I have left, except one bag in the freezer for a rainy day in the future.
@@Sprometheus you must be hoarding a lot of crystal geyser lol.
Ricky Ng I may or may not have a solid supply. Haha.
Huh. So maybe it’s not just my imagination that Crystal Geyser leaves less buildup in my kettles and things than other brands. I used to buy whatever brand of spring water was cheapest and seemed to need to descale more frequently. I think I ended up with Crystal Geyser once when stores were sold out of most other bottled waters and it’s been my go-to water since then.