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Espresso Re-extracted - Experimenting with CO2
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Just wondering out loud ... would you suspect big corporations take advantage of this stuff and may have in some way used it to enhance the look of their products. 🤠
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I have thought about it
I have a bottle of CO2 in the garage...
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Maybe the next step is to rig up a small pressure vessel and try recharging the coffee using CO2 gas...
Mal.
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I wouldn't have drunk it even if it wasn't pre-groundOriginally posted by Magic_Matt View PostSo, did you drink it? [emoji23]
I imagine the bicarb may have been an improvement!
Goes to show a great looking shot and a great tasting shot are not necessarily the same thing
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Absolutely! I am not proposing this as a method for resurrecting stale coffee [emoji1]Originally posted by flynnaus View PostInteresting. Unfortunately the smell and taste are more important to coffee enjoyment than appearance of the pour.
What if you added a small amount of bi-carb to the grounds rather than the spent puck? What if you added a very small amount of bi-carb to freshly ground coffee (ie does it affect the flavour)?
The point was really to see how significant the loss of CO2 from coffee (as it ages and even post grinding) could be on the extraction process.
Could it (and it alone) be the reason that the grind typically needs to be adjusted? Perhaps!
Many people seem to think that coffee needs to be completely "de-gassed" post roast. Hopefully this goes some way to debunking that idea.
Originally posted by flynnaus View PostInteresting. Unfortunately the smell and taste are more important to coffee enjoyment than appearance of the pour.
What if you added a small amount of bi-carb to the grounds rather than the spent puck? What if you added a very small amount of bi-carb to freshly ground coffee (ie does it affect the flavour)?
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Interesting. Unfortunately the smell and taste are more important to coffee enjoyment than appearance of the pour.
What if you added a small amount of bi-carb to the grounds rather than the spent puck? What if you added a very small amount of bi-carb to freshly ground coffee (ie does it affect the flavour)?
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Espresso Re-extracted - Experimenting with CO2
Over the past year I spent quite a lot of time thinking (and writing) about carbon dioxide and its role in espresso extraction. I wondered if "re-charging" stale coffee with carbon dioxide could make it pour like fresh coffee.
Yesterday I did a little experiment and the result was so astounding that I repeated it again today, on video.
The experiment?
I pulled a shot with some old pre-ground coffee that I was given by a friend. As expected, it was dark and thin - no crema. Without the benefit of flow control, it would have been messy...
Take two.
Next, I added a small amount of bi-carb to the spent puck and extracted it again. Hello thick syrupy pour and crema!
It still smelled stale and nasty, but it poured almost like fresh coffee. Despite being at least several months old.
Anyway, here's the video:
https://youtu.be/aFeV8vxHVK4Last edited by MrJack; 29 August 2017, 01:50 AM.Tags: None
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