This article has been sent to you from Dave Message from sender: -------------------- I didn't know one had to subscribe to read it - I do not have a subscription, but was alerted to the article by a co-worker. Article Title: -------------------- Tweaking Coffee's Flavor Chemistry Article Location: --------------------http://www.cen-online.org">http://pubs.acs.org/email/cen/html/092007130322.htmlFrom Chemical & Engineering Newshttp://www.cen-online.org A service of the American Chemical Society.
If this link doesn't work, let me know and I'll cut & paste for the list On 9/20/07, 137trimethyl26dioxopurine < 137trimethyl26dioxopurine> wrote: <Snip>
From my reading of this article there are two main conclusions of interest to the nonspecialist: 1). different time-temperature roast profiles lead to different flavour profiles 2). water quenching the roast speeds staling The first will be no surprise to anyone on this list. The second will be of interest to those that cool their roasts with water (do many home-roasters do this?). They also say that roasted coffee stays fresh for months but ground coffee should be used within two weeks. One has to wonder how they came up with those time scales. Cameron On 9/20/07, 137trimethyl26dioxopurine <137trimethyl26dioxopurine> wrote: <Snip> -- ceforde
In case anyone has missed the esoteric coffee humor, Look again at Dave Huddle's gmail address: 137trimethyl26dioxopurine 1, 3, 7-trimethyl 2,6-dioxopurine is yet another name for caffeine! Sneaky, Dave! I laughed out loud when it hit me. Kirk
Good one I hadn't noticed.... Bravo Dave!