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Permalink Reply by Joseph Robertson on October 31, 2010 at 10:50pm

Of course , it was supposed to read ( Is a banana fresh after you peal it? )




Chris said:

Joseph Robertson said:

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

Yup. Fifteen minutes after grinding was the general area in which the coffee started to change in appearance, and then steadily degraded in flavour in the cup at five minute intervals, which led us to the assumption that the change in appearance heralded the oncoming degradation of the flavour. Folks with more sensitive palates would probably pick up on the changes before me.
If you can taste the difference betwe4en a shot ground now and a shot ground thirty seconds ago, you're wasting your talents behind a bar. That's a six, seven figure tongue. I agree that one should make the attempt to grind as soon as the order is made, and to follow though til the guys holding his drink, but if there are six of us, and we all order espresso drinks, I'm not going to be able to tell one from another if I get the first grinding or the last, if they're all ground at once.
OTOH, I've pre-ground coffee roasted today, or yesterday, to get them to calm down a touch. Fifteen minutes to a half hour makes 'too-fresh' coffee behave itself.

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Permalink Reply by Joseph Robertson on October 31, 2010 at 10:51pm

Chris, thank you for some real world practice and experience.
Joe



Joseph Robertson said:

Of course , it was supposed to read ( Is a banana fresh after you peal it? )




Chris said:

Joseph Robertson said:

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

Yup. Fifteen minutes after grinding was the general area in which the coffee started to change in appearance, and then steadily degraded in flavour in the cup at five minute intervals, which led us to the assumption that the change in appearance heralded the oncoming degradation of the flavour. Folks with more sensitive palates would probably pick up on the changes before me.
If you can taste the difference betwe4en a shot ground now and a shot ground thirty seconds ago, you're wasting your talents behind a bar. That's a six, seven figure tongue. I agree that one should make the attempt to grind as soon as the order is made, and to follow though til the guys holding his drink, but if there are six of us, and we all order espresso drinks, I'm not going to be able to tell one from another if I get the first grinding or the last, if they're all ground at once.
OTOH, I've pre-ground coffee roasted today, or yesterday, to get them to calm down a touch. Fifteen minutes to a half hour makes 'too-fresh' coffee behave itself.

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