HomeRoast Digest

Topic: Coffee making at work (5 msgs / 112 lines)
1) From: Bernard Gerrard
Ernie:  This is how I would do it....not wildly anal but a good cup and 
minimalist in "stuff" and mess.
1. Electric kettle.  Yes.
2. Whirly grinder.
3. Water.  Your choice.
4. Paper filter holder from SMs.  Size; your choice.  Paper filters.
5. Receptacle for the brew.
Grind coffee.  Boil water.  Pour over ground coffee in filter.  Toss 
filter in trash.  Enjoy brew.  Mmmm good.
At home my grounds go to the garden. 
A "Bon mot".  Long before many of you were born when coffee was nasty 
and simply a ritual reviver, one of my college friends would ask when 
going to get refills "Raw or ruined?"  Ruined meaning cream/sugar.   
Bernard Gerrard

2) From: Rich Adams
The last preparation step I do is grind the coffee, just seconds before I 
can pour the already hot water over it.  If ground coffee stales fast I 
don't want to assist it.  Granted, I doubt I can taste the difference 
between a cup made with 4 minute old ground coffee versus one made with 10 
seconds old ground coffee (although never tried), but it's that staling 
thought that does it for me.
Rich Adams

3) From: Scott Marquardt
On 6/21/07, Rich Adams  wrote:
The threshhold of taste on fresh grind seems to be around 30 minutes
Another interesting fact is that freshly roasted coffee has
substantially outgassed -- more than 50%, I believe -- five minutes
after grinding. That is, 50% of what was there before grinding, is
gone that soon after grinding.
This can be used to one's advantage where bloom may be a challenge to
brewing. I use an Aeropress two or three times a day at work, and if
I'm doing a big batch (as for iced), bloom sometimes is a pain. So
grinding the beans is the first thing I do when I prepare to brew. I
don't necessarily wait five minutes; the point is that bloom would be
worse if I ground just before brewing.

4) From: Aaron
Interesting data on the outgassing Scott.  THank you for that.
I have heard some say they had problems with their swiss gold stalling 
due to blooming and I have had that happen numerous times myself.
Granted all I do is lift it about two inches above the cup and give it a 
firm whump on the rim of the glass setting it back down on the top of 
the glass.  You hear glug glug and the bloom is broken up and it starts 
pouring again.    For those who may not want to do this, waiting  those 
few minutes between grind and coffee pour might do the trick.

5) From: Scott Marquardt
On 6/21/07, Aaron  wrote:
Perhaps the most reliable technique for bloom reduction is to
pre-infuse the grind -- ideally with very hot water. Use a volume
somewhere between equal to or double the grind volume. Mix the wet
grind thoroughly, adding water as necessary.
The idea is to use less water than is sufficient to generate foam. By
initiating significant outgassing without using that much water, most
of the gasses are dissipated without beginning a substantial
After about a minute, proceed with the brew. The process in a manual
pourover is simple to tweak (a "segue" infusion following, for
example), and in general may require some changes to extraction
duration or even grind. But it's a darned friendly technique I count
on every weekend, allowing me to properly extract 10 oz. of grind
through a #10 polyester filter cone.
It doesn't eliminate all bloom, but beyond reducing bloom impressively
it also hastens the "collapse" of bloom as your brewing process hits
its peak interaction between heat and grind.
We've all experienced the "bloom of doom" where it's like a head of
Guinness, just staying there forever.    ;-)

HomeRoast Digest