Intelligentsia Black Cat goes bitter fast?

[nixter]

I bought some black cat and dumped the whole thing the hopper. That was about 5 or 6 days ago. My shots have been bitter for the last couple days. All other variables are the same. The bag starter out really nice too. Does BC have a short shelf life? Should I not dump the whole bag in the hopper at once? Maybe I should just put in what I need and reseal the rest.

thoughts?

n

[HB]

Should I not dump the whole bag in the hopper at once?

Five or six days in a hopper isn't kind to any coffee. I recommend keeping a day or two's worth of beans in the hopper and freezing the remainder in Mason jars. Open them as needed. If I'm going through coffee slowly, I'll use the small jars (six to a pound), otherwise the large ones (two to a pound).

[ThaRiddla]

What is the roast date? Chances are if you are in Vancouver, your coffee is a little more than 6 days old at this point.

As your coffee ages, you might need to grind a bit coarser and add a bit more coffee.

Check out this thread explaining the symptom and problem.

[nixter]

Thanks for the replies.

As far as the roast date, how much effect does time have while the beans are still sealed in the original bag? I was under the impression that time WAS a factor while I've been told twice now at two well regarded coffee houses that "they're good for at least 6 months or more". This is not what I've been reading.

To be a bit more specific with my problem it appears as though I'm actually blonding earlier as time passes with the cat. I had to shut off flow at 19 sec this morning. The shot tasted ok at this point. Yesterday I think I ran too long after blond and ended up bitter. If I coarsen the grind am I not just going speed the shot even more?? I can add a bit more coffee but grind seems to have more effect on speed than dose in my experience.

n

[HB]

I was under the impression that time WAS a factor while I've been told twice now at two well regarded coffee houses that "they're good for at least 6 months or more". This is not what I've been reading.

I would find another coffee house. After two weeks in the bag, most coffees start to taste all the same: Thin, prominent roast notes, maybe some pleasant chocolate overtones if you're lucky. In the hopper, they reach the same point in 3 or 4 days.

But don't believe me, try it for yourself. Order two bags of your favorite coffee and set one aside for a month, then compare it to a second freshly delivered order. The grind setting will be 3-4 notches finer (or you'll need to updose several grams) for the same pour times. The crema of the older beans will be thin and dissipate quickly. An ash and/or cardboard taste defect is common. For me, coffee that is properly stored in the freezer is nearly indistinguishable from fresh, however Ken's Coffee: To Freeze or Not to Freeze is much more extensive than my informal taste tests.

To be a bit more specific with my problem it appears as though I'm actually blonding earlier as time passes with the cat. I had to shut off flow at 19 sec this morning... If I coarsen the grind am I not just going speed the shot even more?? I can add a bit more coffee but grind seems to have more effect on speed than dose in my experience.

Your description is consistent with coffee that is fading. Changing the grind setting does have a more dramatic effect on the pour times, but won't dramatically improve the coffee's taste once it's past its prime. That's Ellie's point -- if you want to extend the drinkable lifespan of a coffee, try increasing the dose and not just grinding finer.