How long does ground coffee stay fresh in doser??????? - Barista Exchange2024-03-28T16:18:33Zhttps://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&feed=yes&xn_auth=noChris, thank you for some rea…tag:www.baristaexchange.com,2010-11-01:1688216:Comment:9559362010-11-01T05:51:03.438ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Chris, thank you for some real world practice and experience.<br />
Joe<br />
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<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/comment/show?id=1688216%3AComment%3A955935&xn_out=json&firstPage=0&lastPage=1&_=1288590605659&xg_token=eebaa66c018e165c8ee12141b34f9c23#1688216Comment955935"><div>Of course , it was supposed to read ( Is a banana fresh after you peal it? )<br></br> <br></br> <br></br>
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<cite>Chris said:…</cite></div>
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Chris, thank you for some real world practice and experience.<br />
Joe<br />
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<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/comment/show?id=1688216%3AComment%3A955935&xn_out=json&firstPage=0&lastPage=1&_=1288590605659&xg_token=eebaa66c018e165c8ee12141b34f9c23#1688216Comment955935"><div>Of course , it was supposed to read ( Is a banana fresh after you peal it? )<br/> <br/>
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<cite>Chris said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?commentId=1688216%3AComment%3A955894&xg_source=msg_com_forum#1688216Comment955894"><div><br/> <br/> <cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=3#1688216Comment954532"><div>Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. <br/> Joe</div>
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Yup. Fifteen minutes after grinding was the general area in which the coffee started to change in appearance, and then steadily degraded in flavour in the cup at five minute intervals, which led us to the assumption that the change in appearance heralded the oncoming degradation of the flavour. Folks with more sensitive palates would probably pick up on the changes before me.<br/>
If you can taste the difference betwe4en a shot ground now and a shot ground thirty seconds ago, you're wasting your talents behind a bar. That's a six, seven figure tongue. I agree that one should make the attempt to grind as soon as the order is made, and to follow though til the guys holding his drink, but if there are six of us, and we all order espresso drinks, I'm not going to be able to tell one from another if I get the first grinding or the last, if they're all ground at once.<br/>
OTOH, I've pre-ground coffee roasted today, or yesterday, to get them to calm down a touch. Fifteen minutes to a half hour makes 'too-fresh' coffee behave itself.</div>
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</blockquote> Of course , it was supposed t…tag:www.baristaexchange.com,2010-11-01:1688216:Comment:9559352010-11-01T05:50:06.484ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Of course , it was supposed to read ( Is a banana fresh after you peal it? )<br />
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<cite>Chris said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?commentId=1688216%3AComment%3A955894&xg_source=msg_com_forum#1688216Comment955894"><div><br></br> <br></br> <cite>Joseph Robertson said:…</cite></div>
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Of course , it was supposed to read ( Is a banana fresh after you peal it? )<br />
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<cite>Chris said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?commentId=1688216%3AComment%3A955894&xg_source=msg_com_forum#1688216Comment955894"><div><br/> <br/>
<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=3#1688216Comment954532"><div>Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. <br/> Joe</div>
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Yup. Fifteen minutes after grinding was the general area in which the coffee started to change in appearance, and then steadily degraded in flavour in the cup at five minute intervals, which led us to the assumption that the change in appearance heralded the oncoming degradation of the flavour. Folks with more sensitive palates would probably pick up on the changes before me.<br/>
If you can taste the difference betwe4en a shot ground now and a shot ground thirty seconds ago, you're wasting your talents behind a bar. That's a six, seven figure tongue. I agree that one should make the attempt to grind as soon as the order is made, and to follow though til the guys holding his drink, but if there are six of us, and we all order espresso drinks, I'm not going to be able to tell one from another if I get the first grinding or the last, if they're all ground at once.<br/>
OTOH, I've pre-ground coffee roasted today, or yesterday, to get them to calm down a touch. Fifteen minutes to a half hour makes 'too-fresh' coffee behave itself.</div>
</blockquote> Joseph Robertson said:Reall…tag:www.baristaexchange.com,2010-11-01:1688216:Comment:9558942010-11-01T04:06:51.643ZChrishttps://www.baristaexchange.com/profile/Chris60
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<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=3#1688216Comment954532"><div>Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. <br></br> Joe</div>
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Yup. Fifteen minutes after…
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<cite>Joseph Robertson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=3#1688216Comment954532"><div>Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. <br/> Joe</div>
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Yup. Fifteen minutes after grinding was the general area in which the coffee started to change in appearance, and then steadily degraded in flavour in the cup at five minute intervals, which led us to the assumption that the change in appearance heralded the oncoming degradation of the flavour. Folks with more sensitive palates would probably pick up on the changes before me.<br />
If you can taste the difference betwe4en a shot ground now and a shot ground thirty seconds ago, you're wasting your talents behind a bar. That's a six, seven figure tongue. I agree that one should make the attempt to grind as soon as the order is made, and to follow though til the guys holding his drink, but if there are six of us, and we all order espresso drinks, I'm not going to be able to tell one from another if I get the first grinding or the last, if they're all ground at once.<br />
OTOH, I've pre-ground coffee roasted today, or yesterday, to get them to calm down a touch. Fifteen minutes to a half hour makes 'too-fresh' coffee behave itself. Really folks. You have to ask…tag:www.baristaexchange.com,2010-10-29:1688216:Comment:9545322010-10-29T21:37:19.542ZJoseph Robertsonhttps://www.baristaexchange.com/profile/JosephRobertson
Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. Old school coffee was Folgers that was sitting on the shelf in the store how long, not to mention most likely Robusta. My mother and father thought that was fresh. They did not have a clue. If they were alive today and could taste what I am roasting and cupping…
Really folks. You have to ask yourself. Is a banana after you peal it. Are nuts fresh after you crush them. We really need to do more tasting. It is very easy to taste fresh compared to not fresh. Do side by side till you figure it out. Old school coffee was Folgers that was sitting on the shelf in the store how long, not to mention most likely Robusta. My mother and father thought that was fresh. They did not have a clue. If they were alive today and could taste what I am roasting and cupping today they would be coffee snobs like many of us on this list.<br />
Joe Depends on your standards of…tag:www.baristaexchange.com,2010-10-29:1688216:Comment:9544842010-10-29T19:37:47.034ZJessica Lamb-Brownhttps://www.baristaexchange.com/profile/JessicaElleBee
Depends on your standards of "fresh". I never let it sit in the doser longer than a minute, but prefer to use it in under 30 seconds, for optimum quality. But, a lot of people will use coffee that has been pre-ground for weeks, even MONTHS(yuck!), so depending on the quality of your beens, how old the beans are, how efficient your espresso machine is, etc. will change that taste and quality factors.<br />
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But, i think the standard is to use the ground espresso within the 30 second window.
Depends on your standards of "fresh". I never let it sit in the doser longer than a minute, but prefer to use it in under 30 seconds, for optimum quality. But, a lot of people will use coffee that has been pre-ground for weeks, even MONTHS(yuck!), so depending on the quality of your beens, how old the beans are, how efficient your espresso machine is, etc. will change that taste and quality factors.<br />
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But, i think the standard is to use the ground espresso within the 30 second window. Paul Yates said:I have been…tag:www.baristaexchange.com,2010-10-29:1688216:Comment:9541582010-10-29T02:05:28.506ZChrishttps://www.baristaexchange.com/profile/Chris60
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<cite>Paul Yates said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?page=3&commentId=1688216%3AComment%3A949757&x=1#1688216Comment948306"><div>I have been looking for that Babbie's Rule of 15 for some time. A great reference. Thanks, Chris!</div>
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Anytime. All I've done is distill all of the information that Barista rock stars and Roaster heroes have taught me over the years, and put it in a tight little jingle.…
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<cite>Paul Yates said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?page=3&commentId=1688216%3AComment%3A949757&x=1#1688216Comment948306"><div>I have been looking for that Babbie's Rule of 15 for some time. A great reference. Thanks, Chris!</div>
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Anytime. All I've done is distill all of the information that Barista rock stars and Roaster heroes have taught me over the years, and put it in a tight little jingle. Remember the caveats. These are just guidelines, and different beans will react differently. 'Fifteen' will usually keep you safe, though.<br />
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<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?page=3&commentId=1688216%3AComment%3A949757&x=1#1688216Comment948842"><div>I always love how I'll say something that's maybe a little over the top and then you two follow me up with a "buffer" comment that puts what I just said in a far more PC and acceptable tone, haha.<br/> <br/></div>
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I feel exactly the same way, quite often.<br />
It's nice to have interweb editors, ain't it? ; > Daniel King Pizzutti said:I…tag:www.baristaexchange.com,2010-10-22:1688216:Comment:9497572010-10-22T02:12:14.965ZLaura Campbellhttps://www.baristaexchange.com/profile/LauraCampbell
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<cite>Daniel King Pizzutti said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee#1688216Comment915986"><div>I don't even know why they put automatic stops on grinder dosing chambers. Especially the commercial mazzers. Why encourage the practice of over grinding? I've worked at a cafe that had as many drinks as a barista could handle (plus some), all day long. And never found use for the system. We used level the dose back into the…</div>
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<cite>Daniel King Pizzutti said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee#1688216Comment915986"><div>I don't even know why they put automatic stops on grinder dosing chambers. Especially the commercial mazzers. Why encourage the practice of over grinding? I've worked at a cafe that had as many drinks as a barista could handle (plus some), all day long. And never found use for the system. We used level the dose back into the dosing chamber, but that was to cut down on waste, and it was going to be used on the next shot anyways.</div>
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Where I work, we grind to order during the non-peak times, (we're an espresso bar) but we get massive rushes and that's when the Mazzer's stop switch really comes in handy- it stops the grinder from overflowing! However the doser is emptied as soon as it's filled, so it's not really a case of over-grinding.<br />
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Having said that, if I go to a cafe that's not standing room only and I can't hear the grinder, I order a hot chocolate. Nothing worse than icky extractions (that you've paid money for!) I always love how I'll say so…tag:www.baristaexchange.com,2010-10-20:1688216:Comment:9488422010-10-20T19:48:02.558ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
I always love how I'll say something that's maybe a little over the top and then you two follow me up with a "buffer" comment that puts what I just said in a far more PC and acceptable tone, haha.<br />
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-bry
I always love how I'll say something that's maybe a little over the top and then you two follow me up with a "buffer" comment that puts what I just said in a far more PC and acceptable tone, haha.<br />
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-bry I love you guys. Don't ever l…tag:www.baristaexchange.com,2010-10-20:1688216:Comment:9485502010-10-20T13:56:02.669ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
I love you guys. Don't ever leave bX, plzkaythnx.<br />
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<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=2#1688216Comment948130"><div><br></br> <br></br> <cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?commentId=1688216%3AComment%3A948048&xg_source=msg_com_forum#1688216Comment948085"><div><br></br> <br></br> <cite>Kim Sammons…</cite></div>
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I love you guys. Don't ever leave bX, plzkaythnx.<br />
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<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?id=1688216%3ATopic%3A915842&page=2#1688216Comment948130"><div><br/> <br/>
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?commentId=1688216%3AComment%3A948048&xg_source=msg_com_forum#1688216Comment948085"><div><br/> <br/> <cite>Kim Sammons said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/how-long-does-ground-coffee?page=2&commentId=1688216%3AComment%3A948048&x=1#1688216Comment947635"><div>Hi Peter,<br/> In business (paticularly large coffee brands) its difficult to grind to order...</div>
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No, actually it's not. Its just as easy as it is for any of us. All you have to do is care.</div>
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Indeed... not difficult at all. I watch $4000-$5000/ day (1000ish transactions) shops do it all the time. That isn't just for espresso, that's for every cup... drip is done on a per cup basis as well, no airpots.<br/>
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It really does just come down to giving a crap.<br/>
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-bry</div>
</blockquote> I have been looking for that…tag:www.baristaexchange.com,2010-10-20:1688216:Comment:9483062010-10-20T02:59:17.587ZPaul Yateshttps://www.baristaexchange.com/profile/PaulYates
I have been looking for that Babbie's Rule of 15 for some time. I couldn't remember it, and the title, but I knew I had read it once. A great reference. Thanks, Chris!
I have been looking for that Babbie's Rule of 15 for some time. I couldn't remember it, and the title, but I knew I had read it once. A great reference. Thanks, Chris!