Its official (as far as I'm concerned) 15hr old pre ground is crap.
Things got a little out of whack yesterday pm, made my late afternoon Lungo, ground enough for a second then got involved in something else, the second 18 grams languished in the doser until this morning, 15 hrs later, the temp in our area has been quite mild, max of 33° yesterday.
Having never done this before decided in the interest of science:rolleyes: and experience would go ahead and pull a shot with it, quite an experience,
the resultant brew was,
- very thin
- almost black in colour direct from the spout
- much less crema than normal, I would estimate approx 2/3 less
- Tasted like it looked, thin, with off flavours, had I been served this in a cafe I would have asked for another.
So for them that haven't heard the message, don't buy preground coffee and stick it in a canister or similar hoping for it to remain fresh for a week, ain't gonna happen, as far as I'm concerned the degradation in quality 15 hrs post grind is significant, in fact to the point of being undrinkable.
Don't intend refining the experiment any further, suffice to say from now on I wont be allowing preground coffee to sit around in the doser, not even for a few hours.:p