joobjoob Senior Member Joined: 2 Feb 2004 Posts: 17 Location: Montreal Expertise: I love coffee
Grinder: Solis Maestro Plus Drip: Salton One-Cup Coffeemaker Roaster: FR+8
Posted Mon Mar 29, 2004, 1:01pm Subject: Freshroast Plus 8 and aluminum leaching
Well after reading the referred thread click here where cremedelacrema first brought up the idea of Aluminum leaching from the new FreshRoast Plus 8 roaster, that I wanted to do some research on the matter (That and because I drink a lot of Mountain Dew from Aluminum cans).
The subject on Alzheimer's Disease from the National Insitute of Environmental Health Sciences talks about aluminum leaching. Really, there's alot of things that has aluminum that we ingest including drinking water. But less than 1% actually gets absorbed from our digestive system. The only way to truly get aluminum from leaching is cooking with higly basic or acidic foods like tomato sauce.
So the question is: Is coffee beans, at anypoint from being green to highly roasted, is acidic, or it's oils that are excreted during the roasting process are acidic? And is it acidic enough to cause some leaching? This part I can't answer. But if anyone can that would be great to post it.
But let's assume that it is acidic. Well if it is, can leaching actually occur? By people's observation, the answer would be no. That's because when the coffee is at rest at the beginning when things are cool, the bean can't really interact with the aluminum base chemically. When things get started and the aluminum is getting hot and the beans roasting away, changing it's properties including excreting those oils as discussed. But during that time the beans are be blowing upward with not much contact with the hot aluminum base. Near the end of the roast the roaster is actually cooling down the beans and the base (though of course not room temperature). When it's all done, most people would just take them off the base and stick them in a colander.
So really I don't think there is any concerns about the aluminum leaching from the base.
BTW, I am not a profressional chemist or anything like that. I'm just a guy who had time to think about it and to come up with an answer with logic to back it up.
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