In last month’s blog, the advantages of using G-Pods dealt with using compostable pods and being recognized as a concerned citizen who wants to save our planet. This month we address an equally compelling reason: to capture the flavor of the coffee at its’ absolute Peak.
PLA Weld
Compostable pods are typically made from Polylactic Acid, a compostable plastic made from the non-editable part of corn starch and referred to as PLA. Starting from it’s solid state. it gets soft around 130°F and starts to melt at 266°F. Thus, a thermal seal of 300° literally melts the
PLA pod lid to the PLA film. In short, a PLA welded Seam.
Out-gas
A byproduct of freshly roasted coffee is the release of CO2 (out gas). Among researchers, there is compelling evidence that this out-gas contains the sought-after (peak) flavor of the coffee. It is this very desirable gas then that we hope to capture in our pods due to our seam being able to withstand the out-gas pressure.
Chemical Equilibrium
Because the seam is able to withstand the out-gas, the pressure in the pod will build up causing the lid to assume a dome shape. At this point, we have two opposing processes: the coffee wants to out-gas and the pressure in the pod is opposing the process. In effect, this equilibrium condition stops the “aging clock” and discourages the entrance of oxygen (the enemy).
Summary
Given that each coffee-roast combination may (and likely will) behave differently, reaching the optimum point will take some experimentation, and of course an on-site packaging system. The reward is that WOW cup of coffee. Indeed, as long as the pod remains domed, the coffee will taste the very same as it did when first packaged months later.