HomeRoast Digest


Topic: CO2 & Coffee - Was: Re: +killing a Bodum Hand grinder (3 msgs / 61 lines)
1) From: Jerry Procopio
Dennis, someone may correct me, but it is my understanding that the 
biggest cause of staling (in coffee, wines, etc.) is the oxygen in air. 
  That's why wine shops sell those spray cans of nitrogen to put into 
bottles to displace air (nitrogen & oxygen) when re-corking.  I'm not a 
chemist, but it seems logical that the CO2 would help to some degree to 
prevent staling by diluting the amount of oxygen in contact with the 
bean surface.
Jerry
True, Dennis W. FC1 (CVN69) wrote:
<Snip>

2) From: True, Dennis W. FC1 (CVN69)
Jerry,
	That was my thought too but I figured that the group might have
further insight. 
Thanks,
Dennis
Dennis, someone may correct me, but it is my understanding that the 
biggest cause of staling (in coffee, wines, etc.) is the oxygen in air. 
  That's why wine shops sell those spray cans of nitrogen to put into 
bottles to displace air (nitrogen & oxygen) when re-corking.  I'm not a 
chemist, but it seems logical that the CO2 would help to some degree to 
prevent staling by diluting the amount of oxygen in contact with the 
bean surface.
Jerry
True, Dennis W. FC1 (CVN69) wrote:
<Snip>
with 
<Snip>
puffy 
<Snip>
it 
<Snip>

3) From: Justin Marquez
On 9/13/06, Jerry Procopio  wrote:
<Snip>
As long as the beans are in a sealed airtight container the CO2 would
blanket inside and help slow staling.  As time goes on, the CO2
evolves from the beans and you lose some of it each time you open the
container and let more air in.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)


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