Wah? Crazy. I just emailed Harold McGee (THE Harold McGee) about whether "the bloom" in coffee really is carbon dioxide (rather than just air on the grounds) and he answered me back almost right away!!
the bubbles are indeed CO2, which slowly dissipates from freshly
roasted beans, so that after a week or two the same beans won't bubble
up. If the bubbles were just air entrained during grinding, old beans
would bubble too
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4 comments:
this is from a mcdonald's yelp:
Went through the drive-thru. I was LITERALLY 2 or 3 minutes from the breakfast to lunch change over and THEY WOULDN'T LET ME ORDER OFF OF THE LUNCH MENU!!!?? Did they REALLY need those few extra minutes? Did they have THAT MANY breakfast orders where they had to use the last 120-180 SECONDS to prepare for the lunch time crowd??? In the middle of the MORNING? The drive-thru worker wasn't the least bit apologetic or sympathetic.
I guess she's never seen this movie:
http://www.youtube.com/watch?v=Wy-UvsYRXPE
that better be a link to good burger
Ed
That IS rad. (Harold, not the Yelp)
If you ever have any questions for him he's very responsive!
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