Old coffee - grind coarser or finer

Beginner or pro barista, all are invited to share.
coffee_noob
Posts: 7
Joined: May 31, 2012, 3:01 pm

Postby coffee_noob » Apr 03, 2013, 2:19 am

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?

aecletec
Posts: 581
Joined: Dec 29, 2010, 10:12 am

Postby aecletec » Apr 03, 2013, 2:52 am

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.

lever espresso machine parts, manual grinders
User avatar
another_jim
Team HB
Posts: 9447
Joined: May 05, 2005, 5:16 am

Postby another_jim » Apr 03, 2013, 2:59 am

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
malachi
Posts: 2624
Joined: May 05, 2005, 3:36 pm

Postby malachi » Apr 03, 2013, 5:04 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

mariog7
Posts: 21
Joined: Jan 06, 2012, 11:49 pm

Postby mariog7 » Apr 07, 2013, 2:06 pm

My answer - if the coffee is that old, just get rid of it! :D

User avatar
cannonfodder
Team HB
Posts: 8253
Joined: May 23, 2005, 12:20 pm

Postby cannonfodder » Apr 08, 2013, 3:09 am

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