Nitrogen Flushing

coffee coffee coffee coffee coffee

Nitrogen Flushing

Postby Jim Dikaios on Fri Jan 30, 2009 4:41 pm

Wondering about the importance of nitrogen flushing. We presently package whole beans in one way valve bags right after roasting, but we do not nitrogen flush. Any insight on the pros and cons would be greatly appreciated. Any equipment suggestions for low volume 5lb packaging.

Thanks, Jim
Jim Dikaios
 
Posts: 8
Joined: Sat Jan 17, 2009 2:49 pm
full name: Jim Dikaios
company: Java Blend Coffee Roasters
: javablendcoffee.com

Re: Nitrogen Flushing

Postby Mark Inman on Sat Jan 31, 2009 11:05 pm

Jim, I am going to go out on a limb here and say that if you able to package your coffee into a valve package quickly from the roaster (under 1 hour), then nitrogen flushing is not necessary.

With my experience with both bagging and canning coffee, when I package my coffee within an hour of roasting, the massive release of C02 from degassing forces out all the ambient oxygen, leaving a stable environment for adequate preservation. Numerous 02 testing confirms this theory.

If you have the type of production line that does not allow for immediate packaging, Nitrogen flushing makes a lot of sense.

It is, though important to note that if you are going for 100% organic ingredient certification, nitrogen flushing is not allowed. It is considered a prohibitive additive.

I hope this helps.

Mark Inman
Mark Inman
 
Posts: 164
Joined: Wed Sep 28, 2005 11:52 am
Location: Sonoma County, California
full name: Mark Inman
company: Tru Bru
: www.trubru.com

Re: Nitrogen Flushing

Postby Poul Mark on Sun Feb 22, 2009 10:01 pm

What are the test results in terms of lab results?

We have found that Nitro flushing does in fact prolong and stabilize coffee. In simple taste tests, comparing nitro flushed coffee, to non-nitro (valve bag) coffee the results are significantly different. When we shipped our nitro flushed bag for testing the residual O2 levels were less than 1.5%. While we did not ship comparative bags of non-flushed bags for testing, the proof was in the pudding, or in the cup. After 24 days, the espresso was awesome when pulled from the nitro flushed bag, but flat and baggy when pulled from an ordinary, one-way valve bag. So in short, our testing has shown that nitro flushing does preserve freshness and offer stabilization, at least in talking about espresso. Further, we have tested this on Esmeralda, and found the same results.
Cheers,
Poul Mark

Passionate Student of Coffee
Poul Mark
 
Posts: 39
Joined: Tue Apr 10, 2007 10:40 am
Location: Edmonton, Alberta
full name: Poul Mark
company: Transcend Coffee
: www.transcendcoffee.com
: www.transcendcoffeeblog.com

Re: Nitrogen Flushing

Postby Jim Dikaios on Mon Feb 23, 2009 7:08 pm

Thanks Mark and Poul.

Any suggestions for 1-5lb bag sealers with nitro flushing capabilities that won't break the bank?

Jim
Jim Dikaios
 
Posts: 8
Joined: Sat Jan 17, 2009 2:49 pm
full name: Jim Dikaios
company: Java Blend Coffee Roasters
: javablendcoffee.com

Re: Nitrogen Flushing

Postby Jack Hanna on Thu May 07, 2009 4:21 am

the expulsion of CO2 after roast does not replace the oxygen levels 100%, there are still large amounts of oxygen left in the bag after straight packing.
More than 10% in fact, from oxygen metres.
benefit is definitely with flushing.
Jack Hanna
World Latte Art Champion

Jack and the Bean
Artisan Espresso Coffee

http://www.jackandthebean.com
jack@jackandthebean.com
Jack Hanna
 
Posts: 18
Joined: Sun Jul 29, 2007 5:51 pm
Location: Sydney, Australia
full name: Jack Hanna
company: Jack and the Bean
: http://jackandthebean.com

Re: Nitrogen Flushing

Postby Shawn H on Thu May 07, 2009 6:02 am

The way you set the test up has a significant effect on the result. If you package the coffee quickly (within an hour as Mark stated) and have little to no head space in the package you can achieve low (less than 2%) 02 levels with 24 hrs. The longer the time between packaging and the amount of head space will both significantly increase the O2 levels in the package.
The safest way is to flush with nitrogen, hen you don't have to worry about it, but it can be done.
Shawn H
 
Posts: 10
Joined: Thu Apr 02, 2009 12:18 pm
full name: Shawn Hamilton
company: Java City
: www.javacity.com

Re: Nitrogen Flushing

Postby Phil Robertson on Thu May 07, 2009 5:08 pm

I wonder if the benefit of nitro-flushed is most realized when coffee is shipped. We brought a number of coffees back from Europe recently (Tim Wendelboe, Koppi, Square Mile, Coffee Collective). All these espressos tasted wonderful when we where there, but only the Coffee Collective spro survived the voyage (it was the only coffee that was nitro-flushed, I believe).

One a side note:
Does anyone know why nitrogen is the defacto gas used to flush the atmosphere from roasted coffee bags? The wine industry seems really hot on argon over nitrogen, as does the food industry.

http://www.winesaverpro.com/argon.php
http://www.wineinnovations.com/?open=how_r_preserves_detail
http://www.telegraph.co.uk/news/uknews/1338610/Packaging-with-argon-helps-keep-food-fresh.html

Phil Robertson
Phil & Sebastian Coffee Company
http://www.philsebastian.com
Phil Robertson
 
Posts: 37
Joined: Mon Dec 19, 2005 4:15 pm
Location: Calgary
full name: Phil Robertson
company: Phil & Sebastian Coffee Co.
: www.philsebastian.com

Re: Nitrogen Flushing

Postby Jack Hanna on Thu May 07, 2009 9:32 pm

Yes of course and agree
however that is quite unrealistic if you happen to have a multi-blend roast.
When you post roast blend, often the other origins \ estates sit whilist waiting for the rest of the origins to finish.
its also very hard to do if you have a large production value.

the < 2% oxygen often still affects the blend post 1 week...
where as flushing expells the oxygen to almost 99.8% oxygen free..
in the test that we've had, same coffee packed w\ and very quickly after roast without nitrogen
tastes completely different after 2 weeks
one is a lot more volatile than the other.
Jack Hanna
World Latte Art Champion

Jack and the Bean
Artisan Espresso Coffee

http://www.jackandthebean.com
jack@jackandthebean.com
Jack Hanna
 
Posts: 18
Joined: Sun Jul 29, 2007 5:51 pm
Location: Sydney, Australia
full name: Jack Hanna
company: Jack and the Bean
: http://jackandthebean.com

Re: Nitrogen Flushing

Postby Klaus on Sat May 09, 2009 6:05 am

@Phil
Glad to hear the coffee survived the trip. I don't know if any of the others nitrogen-flush but we do. The exact reason for nitrogen over other gasses I'm not sure of, but I've heard two in the past: 1) that nitrogen doesn't react with the coffee and 2) that nitrogen already makes up 78% of our atmosphere. I know nitrogen is used in a lots of other food packaging too.

Klaus Thomsen
The Coffee Collective
Blog here
Klaus
 
Posts: 197
Joined: Fri Sep 30, 2005 5:13 am
Location: Copenhagen, Denmark
full name: Klaus Thomsen
company: The Coffee Collective
: http://www.coffeecollective.dk
: http://coffeecollective.blogspot.com

Re: Nitrogen Flushing

Postby Jack Hanna on Sat May 09, 2009 7:55 pm

@Klaus @Phil

Nitrogen is used in the food industry because of its ability to reduce rancidity and redox.

nitrogen as a pure element has no smell, no taste and no colour, which means the chances of it affecting the taste and smell of coffee or foods are next to zero.
as you also said there is an abundant amount of nitrogen in our atmosphere and it is relatively inexpensive to produce than other noble gases such as Argon (which is also used to displace oxygen in other industries).
Because Argon is created from liquid nitrogen and liquid oxygen, it is therefore a lot harder to produce on a smaller scale.

The primary reasons for using Nitrogen is the fact that its molecules have a larger diameter than oxygen. So when used with a slow release valve, the nitrogen molecules essentially squeezes the oxygen molecules out before its own escape.
Nitrogen also has a very strong bond structurally so therefor its very non reactive, thus stable enough to not produce other unwanted reactions.
Jack Hanna
World Latte Art Champion

Jack and the Bean
Artisan Espresso Coffee

http://www.jackandthebean.com
jack@jackandthebean.com
Jack Hanna
 
Posts: 18
Joined: Sun Jul 29, 2007 5:51 pm
Location: Sydney, Australia
full name: Jack Hanna
company: Jack and the Bean
: http://jackandthebean.com


Who is online

Users browsing this forum: No registered users and 2 guests