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The whole point of freshness-obsession people get into with coffee is keeping oxygen away from the coffee, because it reacts with the fragile compounds in coffe and breaks them down. Since these happen to be the compounds that make the coffee taste good, you want them in your cup, unoxidized.
Squirting oxygenated water directly into the grounds is bringing temperature, pressure and oxygen together in a way that will increase the rate of reaction between the oxygen and the coffee.
This is just about the complete opposite of what you want.
Posted by: Crosius at June 29, 2006 9:34 AM
This "oxygenated" water is a gimmick anyway. Water is normally alread saturated with oxygen if it's been at all exposed to the atmosphere for a reasonable amount of time. The only way to significantly supersaturate it is to do so under pressure, same as for CO2. The result would be the same--a fizzy water, not exactly what you want in a coffee. Unless OGO fizzes it's oxygen content won't be substantially different from tap water or other bottle water. All that'll be different is the price.
Posted by: Darrylr at July 1, 2006 6:28 AM
OGO is now available online: www.BuyOGO.com
Posted by: Chris_at_OGO at November 1, 2006 5:54 PM Post a comment
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Perfect Single Serve Coffee with OGO Water
