[Homeroast] Using CO2 to preserve freshness?
yakster at gmail.com
Wed Apr 14 23:17:19 CDT 2010
I ran across an oxygen absorber packet (like a desiccant packet for
moisture) in a can of wasabi peas that sequesters oxygen using iron in the
package and from the investigation I did some if not all packets would also
absorb CO2. They reduce the pressure inside the sealed container. They've
become common for storing emergency supplies for periods up to five years.
It made me curious what effect it would have on coffee beans, but probably
not useful for storing beans for just a couple of weeks.
On Wed, Apr 14, 2010 at 4:50 PM, David Martin <davidhmartin at gmail.com>wrote:
> 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.
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