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How long is too long between grind and pour?
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There’s a rule of thumb that ground coffee should be treated like a sliced banana. The banana starts to change colour and taste after about 30 mins.
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An exception being if the beans are too fresh. That's a situation where letting then sit for a bit after grinding can improve the flavor in the cup. How long a rest depends on the beans, roast level, how fresh they are, and of course personal tastes
Java "Let the buds decide" phile
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The problem is volatility rather than reactions: many of the flavour compounds in coffee have relatively high vapour pressures so they are lost into the atmosphere quickly. This is why grinding coffee smells so good.Originally posted by tompoland View PostApparently there are over 1,000 chemicals in a bean and they start to react when we smash one to bits in a grinder.
What we want is for them to be retained long enough to volatilise when we sip the coffee and pass the olfactory mucosa on their travels.
The shorter the trip between grinder and lip
the better the taste will be.
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I could understand some circumstances where it would make sense. If you are using grind-on-demand grinders then you are going to back things up very quickly because every delay on a cup means a delay on the next (when busy). Each cup is on the critical path.
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Yeah sounds like the cafe overlords wanting the staff to crank out shots, I doubt it's a quality driven requirement.
Cheers
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9.6 seconds and I don't want to hear any variation on that.
I'm with the ninja, while I normally transfer from dosing cup to the portafilter within 5-10 seconds of switching the grinder off.....if i get interrupted (e.g. I forgot to warm the cup) and wait for a minute or two it's no big deal for the roasts that I like.
Heaps of good cafes use doser grinders so not all of the content of the doser is going to be dispensed with 20 seconds of grinding. The fact that the overwhelming majority of coffees sold in cafes involve milk also obviously reduced the effect any delay in brewing.
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20 seconds sounds more like speedy workflow requirements than ground coffee requirements. I suspect it would vary greatly with roast level, and more importantly whether the ground coffee is all together in a cup or basket, or completely spread out. My anecdotal experience with (medium roast or lighter) is that if you're grinding into a dosing cup, it can sit for a few of minutes quite happily and I couldn't tell any difference.
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How long is too long between grind and pour?
Its accepted by most that it's better to grind our own coffee because it tastes fresher. Apparently there are over 1,000 chemicals in a bean and they start to react when we smash one to bits in a grinder.
But how long does it take for a bean to lose body and flavor between the grind and the pour?
I have two daughters who were baristas at the same busy CBD cafe and they were told that they must pour an espresso within 20 seconds of the grind. I have no idea what the basis of that directive was but I guess there may be some "method behind the madness".
Has anyone tested this or does anyone have a link to any testing from a credible source?

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