[Homeroast] Using CO2 to preserve freshness?

Joseph Robertson theotherjo at gmail.com
Tue Apr 20 23:58:41 CDT 2010


Ed,
do you know of any staling tests regarding the removal of all gasses? True
Vacume (bad speller) packed? I guess that is not possible because of the
gassing off process? Did I already answer my own question?
I know miKe M. likes to vacume pack then freeze his greens in special cases.
Joe

On Tue, Apr 20, 2010 at 9:49 PM, Ed Needham <roast at homeroaster.com> wrote:

> Although CO2 and oxygen are both involved in the staling process of roasted
> coffee, there are also many other reactions, too numerous to detail, and
> many that are undocumented, that enter into the process.  Suffice to say,
> roasted coffee changes over time.  Some of those changes are regarded as
> positive by some, and negative for others.  I like coffee fresh from the
> roaster.  Others like to rest beans for weeks.  Whatever you call it, it is
> a staling process that includes oxidation, vaporization of volatile oils,
> evaporation of flavonoids and aromas, chemical leeching, probably acids and
> bases combining, oils turning rancid, and  who knows what else.
> Removing oxygen by replacing it with nitrogen or CO2 only removes one part
> of the staling process.  Roasted beans have been shipped in nitrogen flushed
> Mylar bags since the '70's.  I know this to be true because White Coffee
> Company in Long Island City shipped beans to my coffeehouse business in the
> late '70's in Mylar bags flushed with nitrogen. I really believe that the
> most complete way to delay the staling process is to freeze the roasted
> beans at 0F or colder.
> *********************
> Ed Needham
> "to absurdity and beyond!"
> http://www.homeroaster.com
> *********************
>
> ----- Original Message ----- From: "Joseph Robertson" <
> theotherjo 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: Tuesday, April 20, 2010 5:32 PM
> Subject: Re: [Homeroast] Using CO2 to preserve freshness?
>
>
> Ed,
>> Do you think that is because of so much contact with Co2 compared to no
>> time
>> with gas contact?
>> Joe
>>
>> 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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>>
>>
>> --
>> Ambassador for Specialty Coffee and palate reform.
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>
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