Ground coffee freshness

tom

Most (some cafes will never change!) would agree that keeping the grinder dosage chamber empty when possible, is a good thing and that the chamber should only reflect how busy you are at the time. Full dosage chambers are a major problem and the grinder continues to be the weakest link in preparing quality espresso. The end result for those who never turn offf the switch? The poor master roaster has to test the coffee that was sent back beause of bitterness complaints (when most don't even know what bitterness tastes like)only to find the coffee is perfect. We here of the 15 minutes before the ground espresso has lost it's mojo, but does anyone actually know this to be true and tested? No doubt our magic memory coffees have been freshly ground, but when (as a generalisation)is it fair to say you've lost that special something in your coffee because it's been sitting in the chamber and is 15 minutes a good time to train with?

FreshCoffee2

It's a good question, and the best answer I feel anyone could give is to say to you....you try! This is because it may well be that in any particular location, and due to the type of climatictic conditions you experience in that particular location, and whether you are in a climate controlled shop, with the type of blend you are using, that this will vary a little....but really, you will probably find somewhere up to half an hour is as far as you would realistically wish to leave it....depending on how pedantic...or how pickie....or particular....or astute...or fussy....or whatever...the individual may be....particularly as many cafe owners are quite happy to leave the thing full, all night, and start again the next morning with last nights grinds, without a care in the world or without apparently noticing or caring that there might be any difference in the coffee thus brewed, between it and coffee brewed with fresh grinds. That's life! Regardz, FC.

tom

Thanks. I should have made it more clear that it was from a training perspective. Training a wide demographic, I am still establishing that 'danger time' with the blends I am using. Classroom style training should have clear messages that can be proven/demonstrated in class and what works in a classroom does not necessarily always work in a cafe, because of a completely different environment. I'll work from the worst possible scenario and taste from there! Classroom training - On site training. very different styles and both need to work. From my experience, many on site trainers will tell you that classroom style is unrealisitic and impractical. The comeback to this has been that on site training (often done by Sales/drivers) alone does not set clear standards for a coffee company and too many personal opinions on taste and methods are involved. Trainers in my view should have experience in both on site and classroom styles, to strick the right balance and structure. They should also actually work in a 50kg P/W venue occassionally to keep the skills up as well! Can the Barista champs who train keep the same quality under the pump?? Not personal dig! Just feel that some training programs are becoming to technical, and efficient/quality methods of processing coffee orders are often being neglected. Oops I've opened up the training debate sorry! Thanks for your advice on freshness. Tommy

nzroaster

It is also going to depend of the pallate of the taster. Coffee will start staling immediately from grinding and the flavour starts lacking exponentially. To an avid taster familiar with the blend he drinks/uses, the lack of freshness will become apparent sooner  than the person who drinks it once a week.

Fastcar

Tom, the best way to teach the advantages of ground coffee freshness is to make an espresso with "flat" ground coffee and one with freshly ground coffee and show the group the difference. Make them taste both so that they can see WHY. I agree with you re the "explosion" of trainers in Australia. I understand that the best barista is not necessarily the best teacher and also that it is a nightmare trying to train "on the job" with interuptions making it almost impossible to teach properly. We use both classroom and on the job training. It takes a lot more time but the results are worth the effort.