[Homeroast] Using CO2 to preserve freshness?

Ryan M. Ward silvercro_magnon at hotmail.com
Wed Apr 21 16:16:28 CDT 2010


Hey, roasting is fun. Chemistry is fun too, but personally, I would rather roast every couple of days. 

-- 
Ryan M. Ward

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> Date: Wed, 21 Apr 2010 07:10:19 -0700
> From: theotherjo at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Using CO2 to preserve freshness?
> 
> 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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> >
> 
> 
> 
> -- 
> Ambassador for Specialty Coffee and palate reform.
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