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Topic: Ground coffee staling > RE: +pre-grinding for work (3 msgs / 69 lines)
1) From: miKe mcKoffee
You may well not taste 12 hour staling of grounds, indeed people's palates
vary. FWIW decades ago had gotten a drip machine with timer. I noticed the
same coffee didn't taste quite as good ground the night before for
convenience morning timer brewing versus grind and immediately brewed so
quit using the timer and have strictly ground for each brewing since 1984.
Back then no one told me about coffee grounds staling over night, I just
tasted it.
But I didn't start my coffee journey as many did, ie canned coffee or the
like. Didn't start drinking coffee until tasting fresh roast fresh ground
for the brewing for the first time at a friends in SF while on vacation. Had
never smelled or tasted anything like it before in my life, all previous
coffee I'd tried the first 30 years of my life had been terrible so didn't
even have a coffee pot at home at the time. After that first experience
Summer of '84 of the heavenly smell and taste of fresh roast fresh ground
coffee went out and bought a grinder, coffee pot and been chasing fresh
roast whole bean coffees ever since.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

2) From: Kevin
Me too post...miKe, I had the exact same experience with a pot on a
timer.  I just used a GE wall timer, ground the coffee at night and
plugged the pot in.  This was after previously grinding the coffee in
the morning right before brewing.  The coffee was without a doubt
flatter and had less flavor to it then when ground just before
brewing.
My journey to fresh roasted begain in stages.  From preground to whole
bean to fresh.

3) From: Les
Mike said,  "indeed people's palates  vary. FWIW decades ago had gotten a
drip machine with timer. I noticed the  same coffee didn't taste quite as
good ground the night before for
convenience morning timer brewing versus grind and immediately brewed so
quit using the timer and have strictly ground for each brewing since 1984.
Back then no one told me about coffee grounds staling over night, I just
tasted it."
I did a blind taste test about 18 months ago.  I pre-ground 6 batches of the
same coffee ten minutes a part and used 6 small french presses with numbers
on the bottom.  I had my daughter do the mix thing when I was out of the
room after plunging all six.  I did a cupping.  40 minutes was the breaking
point on my taste buds.  I could really pick out the staling at 40, 50 and
60 minutes.  It taught me two things.  For me, I don't have to worry about
the direct grind into the coffee brewer all of the time.  I prefer doing it
that way, but there are times when waiting is OK.  Second, anything ground
and sitting over 30 minutes goes in the compost bin.  So, If I am going to
make two Moka Pots of coffee one after the other, I will often grind both at
the same time.
Les


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