Caffenol's ascorbic acid activity

[removed account4]

tea as in the beverage or tea as in TEA ?

les mclean used to talk about adding rodinal to his xtol
and for years i have been adding small amounts of ansco 130 to my caffenol.
if you get results you like go for it and don't look back ...

from what i understand and from talking to people smarter than me with more experience &c
there really isn't much difference in all sorts of developers its just what you are used to and what you
like and are comfortable with using... a lot of crazy concoctions people use for developers im sure are lots of fun
to say they processed their film in a combination of yak piss rodinal and red wine but if it ends up just looking like d76 why not just use d76
especially when yak piss might not be that easy to get ... i have to admit i am using caffenol these days mainly becasue i have
a huge surplus of beans to roast .. a few years back i bought a cafés overstock of sumatran robusta beans that they were happy to sell me
when a customer they did custom roasting for left the coffee trade ( read closed shoppe ) and left them with 90# of beans taking up space in their basement...
now i have #40 of beans taking up space in my garage LOL ... it is a great developer though .. forgiving, ez to use and works as a great after-bath / split developer with regular ansco130 ..
( or that is my story until i run out of beans ) ...
have fun with your TEA or is it tea ...

 

[fs999]

In the Caffenol Cookbook (www.caffenol-cookbook.com) Reinhold says this about vitamin C :

Vitamin-C or ascorbic acid is the second active developing agent. Works probably similar like Hydrochinone, giving more contrast and is hyperadditive to caffeic acid. Also reduces fog and of course developing time.