HomeRoast Digest


Topic: Using CO2 to preserve freshness (51 lines)
1) From: sci
There's a simple and easy way to use either CO2 or NO2 for any preservation
purposes.
Using a simple cream whipper, or a soda siphon, fill the unit with either
gas, you choose (just don't put in cream or water, ya know, fill them empty)
Now with the pressurized gas, you can flush the oxygen out of a container.
Wine stores sell a "wine preserver" with argon to create a layer of heavy
inert gas that settles on top of the wine in the bottle. But with the CO2,
one can, on the cheap, do the same thing for wine, or coffee or whatever.
The question is whether it is practical for daily use with coffee. IMHO, no.
I use vacuum seal bags which are very practical, reusable, and inexpensive.
Ivan
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Date: Sat, 17 Apr 2010 16:21:06 -0400
From: Mike Koenig 
To: "A list to discuss home coffee roasting. There are rules for this
       list,   available athttp://www.sweetmarias.com/maillistinfo.html"       
Subject: Re: [Homeroast] Using CO2 to preserve freshness?
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 Best to stay out of your basement then... no wind to disrupt the CO2 you
exhale, so it will all slide down into your basement, and you may have some
trouble breathing down there.
All theory aside,  I'm getting more and more curious about this, and I'm
thinking of an experiment (not that I'm motivated enough to run it).  I'm
thinking that putting some coffee in a jar with a nice size chunk of dry
ice, and pulling a vacuum will result in a jar that's nearly oxygen free.
Using the same batch of coffee, comparing an open container, a jar that's
been capped loosely, a jar like I just described with dry ice after a
certain period of rest, would put this issue to bed.
Anyone have a setup that can pull a vacuum on mason jars?
--mike
 - The O2 displacement by the more dense CO2 molecules in a closed
 environment further reduces oxidation, unless the jar has built-in jet
 streams or meteorological convection currents like the planet has.  Same
 magic runs windmills...
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