[Homeroast] Using CO2 to preserve freshness?
davidhmartin at gmail.com
Wed Apr 14 18:50:37 CDT 2010
I think this topic has come up before. If I recall correctly, a common
point of view is that if you're consuming the beans within a couple of
weeks anyway, it probably doesn't make a difference.
It would be interesting to experiment with it though. You could seal a
jar w/ co2, and one without, leave for 2 weeks, then
brew/drink/compare. Then if no difference, repeat the experiment with
a 3 week period, etc.
On Wed, Apr 14, 2010 at 10:38 AM, Dan <d54696 at yahoo.com> wrote:
> I have a small CO2 duster (for photographic use) which I was going to use for blowing out my grinder. However, for the grinder, I found a bulb type blower that works much better.
> I've been adding a squirt of CO2 to my Mason jars of roasted beans, but I really don't know if that is of any help in slowing staling. Does anyone have any experience/proof that this is beneficial or a waste of time? I do know when making wine we use a large CO2 tank to 'top' off the fermenting grapes and that is supposed to be beneficial.
> I do think that when removing the beans, if one pours them, the CO2 will spill out. Maybe I'll put a match in a jar and see if it is extinguished or perhaps a canary.
> In my last post, (Sunbeam pot cooling via ice cubes) a reply wanted to get into whether ice is the same temperature, etc etc. I'm not interested in lectures/debates on physics; just want to get some practical information if there is any to be had and share information if there is any to share.
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