[Homeroast] Using CO2 to preserve freshness?
theotherjo at gmail.com
Fri Apr 16 09:39:11 CDT 2010
I have the same theory Mike but I'm too busy drinkin and enjoying to do
anymore than think about it. So I'm thinking while grinding and dreaming of
my first taste. In fact so is my first taste bud, he has tipped off all the
rest and now I'm joanzing bad. I can't even spell jonzing right.
On Fri, Apr 16, 2010 at 6:56 AM, Mike Koenig <koenig.mike at gmail.com> wrote:
> Don't bother with the CO2 duster.. If you want to purge all the oxygen out
> of a mason jar, you will need a LOT of purging, and will probably require
> the entire volume of your duster (or more). The only way to totally
> oxygen is to pull a high vacuum on the jar, and then fill it with your
> desired gas (even this will take several purge and fill cycles to remove
> I know I've ranted on this topic before (so apologies to the list if you
> sick of it), but gases are funny things, and because we generally can't see
> them, it's hard to visualize their behavior. They don't behave the way
> liquids do. Two gases will rapidly mix together (even if one is heavier
> than the other). You will never get the "oil and water" situation by
> two gases in a container, and even if you have a jar COMPLETELY purged of
> oxygen (which is impossible without a vacuum pump), the first time you open
> it, no matter how careful you are, you WILL introduce oxygen. The effort
> maintain a low-oxygen environment for storing coffee would far exceed the
> efforts we expend roasting, for little benefit. (in my not-so-humble
> If you don't believe my logic, then consider that if it were not true, you
> would not be alive, because all the heavier gases in the atmosphere would
> collect at ground level (CO2, Argon, etc, and the oxygen would go up to
> higher altitudes.
> Bottom line--drink your coffee within two weeks, and don't worry about it.
> (I also have a theory that oxygen is a necessary part of the "resting"
> process, and that staling and resting are just the progression of similar
> reactions, but I've never wanted to waste coffee trying this out. If
> has done any experiments comparing coffee rested in a nearly oxygen free
> environment, with coffee rested the normal way, I'd be curious)
> On Wed, Apr 14, 2010 at 1:38 PM, 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
> > 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
> > perhaps a canary.
> > Thanks
> > dan
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