[Homeroast] Using CO2 to preserve freshness?

Joseph Robertson theotherjo at gmail.com
Tue Apr 20 16:32:14 CDT 2010

Do you think that is because of so much contact with Co2 compared to no time
with gas contact?

On Tue, Apr 20, 2010 at 5:31 AM, Ed Needham <roast at homeroaster.com> wrote:

> For the record, coffee sealed in an airtight or loosely tight container
> will be much worse at 30+ days than coffee beans left to the open air.
>  Those stored will have rancid smell and nasty taste, where those left to
> open air will be stale and lifeless, but the taste will be tolerable.
>  Definitely not a goal for homeroasters, but interesting on it's own.
> *********************
> Ed Needham
> "to absurdity and beyond!"
> http://www.homeroaster.com
> *********************
> ----- Original Message ----- From: "Mike Koenig" <koenig.mike at gmail.com>
> To: "A list to discuss home coffee roasting. There are rules for this
> list,available at http://www.sweetmarias.com/maillistinfo.html" <
> homeroast at lists.sweetmariascoffee.com>
> Sent: Monday, April 19, 2010 1:19 PM
> Subject: Re: [Homeroast] Using CO2 to preserve freshness?
> Actually, my proposed experiment has little to do with preserving coffee
>> (though it has the side effect of putting to bed the debate of whether
>> various storage methods are worth their effort) and more to do with
>> developing an understanding of what goes on during the rest period.  My
>> (as
>> yet untested) hypothesis is that oxygen is necessary for some of the
>> flavor
>> development that goes on during the rest, and that taking steps to exclude
>> oxygen may delay staling, but also slow the flavor development process
>> that
>> most of us observe during the "rest" period.
>> --mike
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