Moka 1 Cup wrote:I have a question. How much of the coffee that sits
in the doser gets actually significantly exposed to air?
As Rob said above, it depends on how busy the bar is. My bar manager friend tells me it can be anywhere from less than 15 minutes to 45 minutes sitting in the doser. Other bars may be longer or shorter. My experience with almost every bar in Italy is they use a doser grinder rather than doserless. However, my manager's bar will switch out the old coffee when it sits for a while to at least ensure some freshness. I have not noticed any significant change in taste over all the espresso I have drank there. The coffee will sit in the hopper and can become stale, but since it is in a commercial setting it usually does not affect the taste too much.