Friday, July 06, 2012


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


beckler said...

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:

Anonymous said...

that better be a link to good burger


undercover caterer said...

That IS rad. (Harold, not the Yelp)

beckler said...

If you ever have any questions for him he's very responsive!