Mercury3 Senior Member Joined: 1 Jul 2006 Posts: 45 Location: Colorado Expertise: I love coffee
Posted Wed Sep 6, 2006, 5:42am Subject: Question concerning CO2 from freshly roasted beans
I've noticed my recent order of green beans doesn't emit C02 following roasting as is normally the case. I can tell because my containers don't swell up and require my normal procedure of releaving the pressure before the lids blow off.
The coffee still tastes great but I was wondering what this indicates? Possibly the beans are not as fresh or perhaps some types of coffee's don't emit as much CO2?
Posted Wed Sep 6, 2006, 8:48am Subject: Re: Question concerning CO2 from freshly roasted beans
Hi Mark,
The degree of roast will affect the amount & degree of Co2. If you roast very light, past 1st crack but not to 2nd., it can take days for your roast to degass & come into drinkable condition as early on it can/will taste on the grassy or phenolic side.
If you roast into 2nd crack, say a City, City+ the beans will degass faster & you should have lots of Co2 much sooner. On my roasts I'll have enough Co2 in my mason jar 100 gram HWP roasts to make the "pop" upon unscrewing the band.
Mercury3 Senior Member Joined: 1 Jul 2006 Posts: 45 Location: Colorado Expertise: I love coffee
Posted Wed Sep 6, 2006, 6:55pm Subject: Re: Question concerning CO2 from freshly roasted beans
Thanks Craig,
Thats interesting because matter of fact I did recently switch from roasting a little on the dark side to a lighter roast. I had no idea but that makes sense.
Thinking logicly what you said sort of suggests that a lighter roast should remain fresher a little longer as well. I'll have to experiment.
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