[Homeroast] Using CO2 to preserve freshness?

Ryan M. Ward silvercro_magnon at hotmail.com
Wed Apr 21 16:14:12 CDT 2010


Ah, I see. Well it was a fun idea while it lasted.

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Ryan M. Ward

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> From: allon at radioactive.org
> Date: Wed, 21 Apr 2010 06:11:29 -0400
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Using CO2 to preserve freshness?
> 
> 
> 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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