[Homeroast] Using CO2 to preserve freshness?

Joseph Robertson theotherjo at gmail.com
Wed Apr 21 09:10:19 CDT 2010


This is exactly why I spend more time drinking it than I do trying to figure
out how to keep it longer or slow anything down. All this research has been
done for us years ago. Now I roast only enough to cover my fix for the short
term.
JR
On Wed, Apr 21, 2010 at 3:11 AM, Allon Stern <allon at radioactive.org> wrote:

>
> On Apr 21, 2010, at 1:11 AM, Ryan M. Ward wrote:
>
> > Anybody consider trying to use Helium instead of CO2? Helium is a noble
> gas and wont react with the chemicals in the coffee.
>
> This is true, but
> 1) as Ray pointed out, the evolving CO2 will displace the helium
> 2) It isn't just the chemicals in the coffee reacting with the ambient
> oxygen that stales the coffee - it's the chemicals in the coffee reacting
> with the OTHER chemicals in the coffee.
>
> Your best bet is slowing down those reactions; you can't practically
> separate out all the chemicals from each other without filing tons of
> patents, and using the technology to extract coffee flavors, then
> reconstitute them, and produce a dreadful product that you could probably
> sell to the masses and make millions on.
>
> -
> allon
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