[Homeroast] Using CO2 to preserve freshness?

Joseph Robertson theotherjo at gmail.com
Wed Apr 21 20:25:43 CDT 2010


I'm on your Page with this Ryan.
Joe

On Wed, Apr 21, 2010 at 2:16 PM, Ryan M. Ward
<silvercro_magnon at hotmail.com>wrote:

>
> 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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