I’ve recently been experimenting blanketing coffee with argon and nitrogen. I’m finding that argon has a more positive result. I can’t find any data or information that would confirm this other then taste! Can anyone help me to determine why argon is better to use with roasted coffee? I know argon is less reactive to other things then nitrogen. But is that anything backed up with data including some that is relatable to coffee?


closed as unclear what you're asking by Mithoron, airhuff, Todd Minehardt, a-cyclohexane-molecule, Jon Custer Jan 12 '18 at 2:57

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  • $\begingroup$ To clarify - you are blanketing roasted coffee beans inside a closed container with argon and nitrogen, separately. Do you know what else (if anything) is in the argon and nitrogen you are using? $\endgroup$ – J. Ari Jan 11 '18 at 13:35
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    $\begingroup$ Argon 'has a more positive result' in what measurable way? $\endgroup$ – Jon Custer Jan 11 '18 at 14:01
  • $\begingroup$ Argon normally comes in cylinders with a purity ranging from 4.8 to 6.0, which means from 99.998% to 99.9999%. Nitrogen can come in cylinders with similar purities, but it can also come from a nitrogen membrane system which yields purities between 95 and 99%. This last one is then only 2.0. If coffee is very sensitive to oxygen, this 1 to 5% could make a difference. $\endgroup$ – Raoul Kessels Jan 12 '18 at 10:14
  • $\begingroup$ @JonCuster The OP says that it is the taste. It is not a conventional analytical instrument, but I know that in the perfumery industry there are employed people for their noses, wich are more accurate then GLC in detecting differences. $\endgroup$ – Raoul Kessels Jan 12 '18 at 13:33
  • $\begingroup$ @RaoulKessels - perhaps, although the question is not clearly worded about that point. A wine or perfume expert would be able to clearly describe what was different between two samples, not just say that the taste or smell had a more positive result. $\endgroup$ – Jon Custer Jan 12 '18 at 13:44