Carbon monoxide emission rates from roasted whole bean and ground coffee

Figures & data

Table 1. Distribution of 64 test samples packaged as whole bean or ground coffee at various roast levels.

Packaged ground or whole bean	Roast level	n
Ground	Light	7
	Medium	16
	Medium-dark	1
	Dark	7
Whole bean	Light	1
	Medium	14
	Medium-dark	3
	Dark	15

Figure 1. Representative CO concentration (mg m⁻³) emission curves for (a) ground and (b) whole bean coffee. Asterisks = measured values. Circles = predicted values.

Figure 2. Ground coffee emission factor (EF_buildup) consecutive trials on the same day showing decay over time.

Figure 3. Emission factors (EF_buildup) for freshly ground and whole bean coffee (n = 31 each). Centerline = median; box = interquartile range; and whiskers = 1.5 times interquartile range.

Figure 4. Emission factors (EF_buildup) for (a) ground and (b) whole bean at various roast levels. Centerline = median; box = interquartile range; whiskers = 1.5 times interquartile range; and dots = outliers.

Figure 5. Emission factors (EF_buildup) for coffee packaged ground (n = 34) and whole bean coffee freshly ground (n = 33), P = 0.0004. Centerline = median; box = interquartile range; whiskers = 1.5 times interquartile range; and dots = outliers.