Today’s post comes from guest author Kristen Wolf, from Causey Law Firm.
Heard on Morning Edition, April 15, 2016.
Step into Mike Moon’s Madison, Wis., coffee roasting plant and the aroma of beans — from Brazil to Laos — immediately washes over you.
Moon says he aims to run an efficient and safe plant — and that starts the minute beans spill out of the roaster. He points to a cooling can that is “designed to draw air from the room over the beans and exhausts that air out of the facility. So it is really grabbing a lot of all of the gases coming off the coffee,” he explains.
Why are these gases so worrisome? Because they contain a chemical called diacetyl — a natural byproduct of the coffee roasting process that, in large concentrations, can infiltrate the lungs and cause a severe form of lung disease.
You might remember hearing about diacetyl several years ago, when a synthetic version of the chemical, which is used to give a buttery flavor to certain snack foods, was implicated in causing severe lung problems among workers at a microwave popcorn facility.
Now it looks like that chemical could affect the coffee world as well. People at home grinding or brewing up a pot need not worry, but the chemical could pose a danger to people working in commercial coffee roasting plants.
Prior results do not guarantee outcomes.