In article
>,
Ranee at Arabian Knits > wrote:

> In article >,
> "modom (palindrome guy)" > wrote:
>
> > Even if you put nothing else in it:
> >
> > http://www.wired.com/science/discove...7-10/st_coffee
> >
> > Quote of note: "Putrescine: Ever wonder what makes spoiled meat so
> > poisonous? Here you go. Ptomaines like putrescine are produced when E.
> > coli bacteria in the meat break down amino acids. Naturally present in
> > coffee beans, it smells, as you might guess from the name, like
> > Satan's outhouse."
>
> Is it used up in the roasting though? I know that coffee beans raw
> stink to the lowest depths of Hades, but when they are roasted their
> fragrance rises up to heaven to bless the altar of the Lord.

That hasn't been my experience with coffee roasting, not that I've done
it myself. It is often done outside or far away, as the smell is not
good. If done in the house, hopefully it's a nice enough day that you
can open the windows, or at least turn on the vent hood.

The grinding and brewing is wonderful, though.

--
Dan Abel
Petaluma, California USA