www.seattlecoffeegear.com: let us help you find the right gear

Old coffee - grind coarser or finer

Postby coffee_noob on Tue Apr 02, 2013 10:19 pm

Hi all,

Recently I overheard a debate between two baristas on whether old coffee should be grind finer or coarser. One of baristas said as the coffee gets older, it is better to use more coffee and grind coarser while the other barista said it's better to grind finer and use less coffee.

What do you guys think of it?
coffee_noob
 
Posts: 7
Joined: May 31, 2012
Location: Singapore, Singapore

Postby aecletec on Tue Apr 02, 2013 10:52 pm

Depends on the coffee and depends on how stale. Small adjustments to finer was my old way of coping with age but I haven't had to with vacuum storage. When a coffee really turns then updosing seems to work better for me.
aecletec
 
Posts: 458
Joined: Dec 29, 2010
Location: Australia
bootcampbarista.com: master the craft like never before
bootcampbarista.com: master the craft like never before

Postby another_jim on Tue Apr 02, 2013 10:59 pm

As coffee ages, if you stick to the same dose, you have to grind finer. I agree with Chris that this is not a good idea; it is better to updose and keep the grind the same or even take it coarser.
User avatar
another_jim
Team HB
 
Posts: 9148
Joined: May 05, 2005
Location: Chicago

Postby malachi on Wed Apr 03, 2013 1:04 pm

adjust grind to make more coarse and updose.
but changes like this only work as the coffee starts to age past its prime. they are not fixes for coffees that are actually old (which should simply be discarded).
"Taste is the only morality." -- John Ruskin
malachi
 
Posts: 2544
Joined: May 05, 2005
Location: sfca

Postby mariog7 on Sun Apr 07, 2013 10:06 am

My answer - if the coffee is that old, just get rid of it! :D
mariog7
 
Posts: 15
Joined: Jan 06, 2012
Location: Somerset County, NJ

Postby cannonfodder on Sun Apr 07, 2013 11:09 pm

This is less about using a coffee that is a month old and more about using one that is a week old and fading fast. While you would think to grind finer it is actually the opposite. As coffee ages your grind will need to be tightened up but once the coffee starts to slide you want to open the grind up and dose up to slow the flow rate. Open the grind up and switch to a triple basket to stretch the remainder out of the coffee. That will maximize the remaining flavors and sweetness. Going finer on the grind will start to bring out the astringent notes in the coffee.
Dave Stephens
User avatar
cannonfodder
Team HB
 
Posts: 7980
Joined: May 23, 2005
Location: Downingtown PA