Ideally four+ hours, but in a pinch, I admit that I've placed the jar on top of the espresso machine to speed things along. I know, I know...

I have done that as well, when I had people I did not expect by.

I wonder if I could have given them a better cup if I had the time. I guess the answer is yes... But...

I would guess the beans would get to brew temp fast in the PF.

That is if the grinding did not bring the beans up to temp quickly. Friction heating and all...

Is there a chance that grinding cold (or frozen) could be better? I guess it could, but testing it would be a long study.

-c

I wonder, wouldn't there be a problem with condensation, bringing the colder beans into a warmer place?

Spironski wrote:I wonder, wouldn't there be a problem with condensation, bringing the colder beans into a warmer place?

Not if you keep them sealed until they reach room temperature.

sweaner wrote:Not if you keep them sealed until they reach room temperature.

Indeed. if you're paranoid, you can also get a vacuum pump arrangement for $20-30 to evacuate a ton of the air from the jars, which will in turn also reduce the moisture level in the jars. I doubt if it's necessary, but it's an option to try.

CRCasey wrote:Is there a chance that grinding cold (or frozen) could be better? I guess it could, but testing it would be a long study.

FWIW, Abe Carmeli grinds per shot with frozen beans. This is anecdotal evidence, but Abe has an extraordinarily sophisticated espresso palate. I assume he did not notice any taste degradation from this protocol.

RapidCoffee wrote:FWIW, Abe Carmeli grinds per shot with frozen beans. This is anecdotal evidence, but Abe has an extraordinarily sophisticated espresso palate. I assume he did not notice any taste degradation from this protocol.

I just wish I had taste like Abe's.

HB wrote:Ideally four+ hours, but in a pinch, I admit that I've placed the jar on top of the espresso machine to speed things along. I know, I know...

No shame in that! To paraphrase Gen. George Patton, "Good coffee now is better than perfect coffee this afternoon!"

Besides, if you let the rest of the coffee come to temp at a 'normal' rate, you can still have perfect coffee in the afternoon.

Let those amongst us that have not gone to suckle at the teat of the Green Siren, like, say, at O'Dark-Hundred on a layover in the airport, cast the first stone.

It has been really hot here in the French Alpes this last couple of weeks and I find myself grinding finer and finer to arrive at the same flow.

It seems the "lifespan" of a roasted bean is shorter in this heat. In winter or cooler times I buy my roasted beans which last easily 10 days to 2 weeks. I'm sure lots of you have different values for how long a bean is fresh for, but in the heat of summer it seems the grind has to be finer and finer and the taste seems to be going out of the beans after 10 days.

Do others find hot summer days affect the lifespan of freshly roasted beans ? Grinding finer works only to a point, just seems the taste goes out or can it be some other factor ?

...post merged with thread on same topic by moderator...

In San Francisco, my beans last about 10 days, when brought to Lahaina, the same beans last about 8 days.

RapidCoffee wrote:FWIW, Abe Carmeli grinds per shot with frozen beans. This is anecdotal evidence, but Abe has an extraordinarily sophisticated espresso palate. I assume he did not notice any taste degradation from this protocol.

While I wouldn't claim to have Abe's palate, I will make a second on his experience of grinds per shot with frozen beans.