[Homeroast] Using CO2 to preserve freshness?

Ryan M. Ward silvercro_magnon at hotmail.com
Wed Apr 21 00:11:29 CDT 2010


Anybody consider trying to use Helium instead of CO2? Helium is a noble gas and wont react with the chemicals in the coffee.

-- 
Ryan M. Ward

*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)
http://www.ubuntu.com

**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.




> From: roast at homeroaster.com
> To: homeroast at lists.sweetmariascoffee.com
> Date: Wed, 21 Apr 2010 00:49:05 -0400
> Subject: Re: [Homeroast] Using CO2 to preserve freshness?
> 
> 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
> >>>
> >>
> >>
> >> _______________________________________________
> >> Homeroast mailing list
> >> Homeroast at host.sweetmariascoffee.com
> >>
> >> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> >> Homeroast community pictures -upload yours!) :
> >> http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> >>
> >
> >
> >
> > -- 
> > Ambassador for Specialty Coffee and palate reform.
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at host.sweetmariascoffee.com
> > http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > Homeroast community pictures -upload yours!) : 
> > http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
> > 
> 
> 
> _______________________________________________
> Homeroast mailing list
> Homeroast at host.sweetmariascoffee.com
> http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> Homeroast community pictures -upload yours!) : http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820
 		 	   		  
_________________________________________________________________
Hotmail has tools for the New Busy. Search, chat and e-mail from your inbox.
http://www.windowslive.com/campaign/thenewbusy?ocid=PID28326::T:WLMTAGL:ON:WL:en-US:WM_HMP:042010_1


More information about the Homeroast mailing list