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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