Hello to all, and proffessional Baristas in particular
I would like to know everyones belief on what is the suggested time frame that ground coffee will still be useable for a fresh coffee once it is in the grinders doser ready to be dosed,
I ask this question, as a individual who stated that he was a barrister, Said" it would stay fresh for 24hrs ground in the hopper".
My own experince differs from this and would like to hear others opinons.
Tags:
Hi Peter,
In business (paticularly large coffee brands) its difficult to grind to order, which as we all know is the ideal. I was always taught that as a good rule unground beans should last only 24 hours in the top hopper and ground should last 4 hours. After these times the quality of the espresso poured will be of a lesser quality and so you coffee should be discarded. But like i say in an ideal world you would only grind the beans you need for each coffee. if you want to see the differences in fresh/unfresh coffee then try and pour an espresso from unfresh beans & compare it to a fresh bean espresso. This simple test makes for good training! I offer a free espresso taste & sensory test ebook in my website that would help you with it.
Thanks
Kim xx
www.baristatrainingcourse.com
Kim...
You may wan to try posting without commercials. It makes you sound more credible.
-cd
Kim Sammons said:Hi Peter,
In business (paticularly large coffee brands) its difficult to grind to order, which as we all know is the ideal. I was always taught that as a good rule unground beans should last only 24 hours in the top hopper and ground should last 4 hours. After these times the quality of the espresso poured will be of a lesser quality and so you coffee should be discarded. But like i say in an ideal world you would only grind the beans you need for each coffee. if you want to see the differences in fresh/unfresh coffee then try and pour an espresso from unfresh beans & compare it to a fresh bean espresso. This simple test makes for good training! I offer a free espresso taste & sensory test ebook in my website that would help you with it.
Thanks
Kim xx
www.baristatrainingcourse.com
Brady said:
Kim Sammons said:Hi Peter,
In business (paticularly large coffee brands) its difficult to grind to order...
No, actually it's not. Its just as easy as it is for any of us. All you have to do is care.
Indeed... not difficult at all. I watch $4000-$5000/ day (1000ish transactions) shops do it all the time. That isn't just for espresso, that's for every cup... drip is done on a per cup basis as well, no airpots.
It really does just come down to giving a crap.
-bry
I don't even know why they put automatic stops on grinder dosing chambers. Especially the commercial mazzers. Why encourage the practice of over grinding? I've worked at a cafe that had as many drinks as a barista could handle (plus some), all day long. And never found use for the system. We used level the dose back into the dosing chamber, but that was to cut down on waste, and it was going to be used on the next shot anyways.
I have been looking for that Babbie's Rule of 15 for some time. A great reference. Thanks, Chris!
I always love how I'll say something that's maybe a little over the top and then you two follow me up with a "buffer" comment that puts what I just said in a far more PC and acceptable tone, haha.
Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out.
Joe
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