Coffee "re-gassing" ??

Coffee "re-gassing" ??

An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


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 […]


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…

Coffee "re-gassing" ??

Coffee "re-gassing" ??

minimum dose size?

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...

Coffee "re-gassing" ??

I've been working on a batch of Guatemala Antigua beans from a local specialty coffee shop for about 2-3 weeks. For the first week or so, they were blooming quite nice and evenly with 2:1 water to grinds at 45 seconds in a Chemex. The resulting brews were so delicious!

However the last week or so, I've noticed a harsh/almost-burned smell coming from the beans that wasn't there before and the blooms are SO lumpy and 2-3 times larger than previously. The brews have become much more acrid/smokey/bitter and much less tasty. I took a break from them for 3 days and suddenly, terrible. What gives?? I've started double blooming just to get the bed to flatten and reduce some foam.

I store them in an Airscape at room temperature, out of the sun, and freshly grind them using an Ode2 at a medium grind setting (though I've been playing with coarseness to get brew time where I want it). Every other variable has been roughly the same. So why the sudden change in the bloom and how can coffee suddenly become gassier? Afaik, they should have released most of their C02 by now.

TLDR: My 2-3 week old beans are suddenly causing a much harsher brew with less delicious subtle flavors and blooms are 2-3 times their original size and very foamy.

submitted by /u/mordhau5
[link] [comments]

Shopping cart0
There are no products in the cart!
Continue shopping
0