The degassing experiment three was drawing to a close. To recap 100 grams of dark roasted beans were put in one flask, 100 grams of the same beans but ground were put in the other flask. After 24 hours 294 mls of CO2 were released from the ground coffee. Even after 3 days the ground…
Category: Degassing Roasted Coffee
Coffee Degassing Experiment 3 – Ground vs Whole Bean
Experiment three was a chance to apply all of the lessons learned in measuring CO2 degassing of roasted coffee. Lesson 1: A photo copy stand was used to support the graduated cylinders. Fill the cylinders with water and place upside down in the tank. Lower the photo rack then support the cylinders with square wooden…
Ground vs Whole Bean Degassing
In this experiment, I roasted Costa Rica coffee to Full city. I dropped the roast at 450oF. While I normally do not roast so dark, I knew from documentation this would result in more CO2 to be released. I placed 100 grams of ground coffee in the the left flask, while 100 grams of whole…
Measuring Roasted Coffee CO2 Degassing
As I read more and more on how CO2 is released from freshly roasted coffee I decided to try my own experiment. Basically the experiment is to measure the captured CO2 as it is released. A basic experimental approach is to use an eudiometer. My setup is not quite as elegant. The purpose of this…
Vacuum Bagging Fresh Roast Coffee Beans
On the commercial coffee LinkedIn group, there was a question on vacuum packing freshly roasted coffee to keep it fresh. When I was at roasting school, we learned how freshly roasted coffee gives off CO2. This is why you need a can or bag with a gas relief valve. Recently, I decided to get a…