bigbells wrote:The figure of 100+ psi comes from chemist Bob Barazza's statement that the internal CO2 in freshly roasted coffee is stored at approximately 130 psi. That statement, in turn, comes from the HomeBarista forum referenced in the "why rest beans at all" thread. My understanding of those statements is that this CO2 is not created by the existence of oxygen in the post-roast environment, but is trapped within the bean during the roasting process.
Don't forget the device often attached to fishing lines. I delivered mail for several years to a family that named one of their sons Robert and another of their sons Bobby. The mother did not know that one is generally considered a nickname for the other. This created quite a problem for the USPS when Bobby moved out and submitted an individual change of address form. The automated software used by the USPS is programmed to read both names as the same.FincaFine wrote:"No NOT BOB - ROBERT, bob is what certain kinds of cats and boxers do."
FincaFine wrote:So you are speculating (all of us are) that oxygen maybe necessary for the early development of desirable volatiles.
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