Can water prevent ground coffee from going stale?

Can water prevent ground coffee from going stale?

3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

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U.S. Coffee Championships 2023 Baltimore Qualifiers Results

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The First Women-Only Coffee Championships Held in Costa Rica

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The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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Can water prevent ground coffee from going stale?

3 Elements Coffee: Supporting Veterans, One Cup at a Time  

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Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…

Can water prevent ground coffee from going stale?

Understanding the Process: Koji Fermentation

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Serving Coffee in the Epicenter

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An Unfiltered History of Vietnamese Coffee

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Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

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Can water prevent ground coffee from going stale?

Can water prevent ground coffee from going stale?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Can water prevent ground coffee from going stale?

So I had this thought in another thread and I was wondering if anyone else had an opinion: Could you store ground coffee in a slurry to prevent it from going stale/oxidising?

Imagine you grind 20 grams of coffee to brew 48 hours later. Usually it would lose quite a bit of flavour by the time you brewed it. But what if you added just enough water (let's say another 20 grams) to fully saturate and cover it, like a 1:1 cold brew. And suppose you then brewed with that slurry instead of the stale powdered coffee, adjusting your brew ration and temperature accordingly. Would that produce a better result?

I want to say that it could work, though I've never tried it. I know heating cold brew doesn't produce fresh coffee flavours, but I've never tried heating it up with the ground coffee still mixed in. Thoughts?

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Can water prevent ground coffee from going stale?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Can water prevent ground coffee from going stale?

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