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8

It's actually a one-way valve & it's critical to the shelf life of the coffee and the preservation of the bag itself. When coffee is fresh roasted, it releases carbon dioxide. It's basically a by-product of the roasting process. When the coffee is ground, carbon dioxide is released expeditiously. If you simply place fresh roasted coffee in a completely ...


7

Caffeine has a very very low vapor pressure 9.0X10-7 mm Hg at 25 deg C. Source Almost none would evaporate.


7

It is important to have in mind that altitude is not the only feature that allows one to differentiate the coffee beans. Temperature is perhaps even more important (altitude influences in the temperatures suffered by a coffee plant, but not all the same altitudes mean the same temperature profiles). As a brief summary (taken from [1]), we can say that: ...


6

From Time Magazine's You Can Now Inhale Caffeine Instead of Drinking It article: Forget coffee and energy drinks—now you can inhale your caffeine. ... Each inhaler boasts a pretty small amount of caffeine, which the company says comes from natural sources like guarana, taurine, and ginseng (stimulants that are also common among energy ...


5

Its nothing but a marketing gimmick, enabling the user to use the degassing ventilation hole as aroma hole. If the coffee is super fresh you will be smelling a very bad gas while squeezing the coffee bag, but this is rarely the case as many consumer coffee products have been laying in the shelfs for more than one week.


5

Beans can smell like dirt, especially if they are beans that are known for having an earthy flavor profile. What you want to avoid are rancid smelling beans that can get that way due to the oils being over-oxidized over time. Alway check the roasted-on date and don't drink coffee that is several months old. If the bag has an expiration date instead of a ...


3

First thing to keep in mind is that taste varies from person, so you may try other beans/brews that have similar descriptions, so you can learn about your own taste perception. That been said, would be nice to know your equipment, in order to help you more. If you are using an espresso machine, maybe is time to have it cleaned. Mine was dirty a while ago ...


3

Instant coffee is not generally considered to be the epitome of great tasting, or smelling coffee. It's almost the antithesis of artisanal whole bean arabica coffee. The iconic and appealing smell of freshly roasted or brewing coffee is due to arabica coffee. Instant coffee though is mostly, and often completely, made from lower cost robusta beans. Robusta ...


3

My guess, based on what you've said, is that the two processes involved (that are giving you the off-smells) are oxidation and rancidification. Rancidification ("going rancid") is a process by which fats (oils) break down into... other chemicals you don't want (and smell bad). The smell could be described as rank or rotten. Oxidation is another class of ...


2

Though I can't find any recent evidence, it seems that research at one time shows that caffeine can be used as an insecticide. However, due to the fact that natural light exposure degrades caffeine, it probably wouldn't make for a very good long-term solution.


2

If you want a lot of scent, you will want to make sure that nothing stops evaporation - so no lid and a large surface area are paramount. The classic method would be hand-filtered pour-over, which system you choose is up to you, famous examples are Melitta, Chemex or Hario (which all follow the same principle). And as an additional benefit you get to enjoy ...


2

Caffeine, a popular CNS stimulant, is the most widely used neuroactive drug. Present in coffee, tea, chocolate, and soft drinks as well as over-the-counter and prescription medications, it influences millions of users. This agent has achieved recent notoriety because its dependency consequences and addictive potential have been re-examined and emphasized. ...


1

I believe coffee lovers consume coffee to be able to drink that smell. I just want to add to Stephie's answer where that smell comes from. While roasting, during Maillard reaction, the little pores in the coffee bean fills out with the emittted CO2 together with traces of products of the Maillard reaction. These products are partially trapped within the ...


1

Robusta is very uncommon, because its thought of as undesirable. Arabica is a very broad generalization for beans. Generally the bean, before its roasted, is profiled by its subspecies(aka variety), region its grown, and how its processed(washed, pulped, dried, etc). From my experience the only thing that has imparted a burnt rubber taste is either from over ...


1

It could be a combination of things. I often notice a "fishy" smell from any coffee I consider roasted too dark. While the taste is generally fine, I find the smell off putting and it is one of the reasons I tend not to drink darkly roasted coffee. It's possible that the particular roast and beans the manufacturer is using just has an unusual smell ...


1

I use Maxwell House instant coffee. It is freeze dried, which adds nothing to the coffee. I have an acute sense of smell, yet, I've never noticed an odd smell from the Maxwell House, only, a lack of smell. Then upon further examination, discovered the jar was near it's expiration date. My theory is, that since your group opened it and all noted the "soy" ...


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