Old vs new coffee beans output extraction
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Clodius
Hi! I just got some beans, 3 weeks old from roasting date (that's well within the "approved" range 
) and I noticed that my output is almost double than the older beans I had, which were about 2 months old. Same grind size, same weight, same puck prep, same 28-30s extraction time etc. Can someone please explain why?
) and I noticed that my output is almost double than the older beans I had, which were about 2 months old. Same grind size, same weight, same puck prep, same 28-30s extraction time etc. Can someone please explain why?
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mrgnomer
Lots of variables. Could be the roast, could be a bean lot change. Could be the grinder burrs and/ambient conditions.
How's the crema? Are you getting more puck blooming with the fresher roast? What's it taste like and is there a difference from new to older? Is the roast a blend or single origin? What's the roast level? Are you using a double or single basket? Are you tamping and how hard?
If the pour is faster it could be grind adjustment or channeling. Grind finer, watch the pour if you're using an open portafilter and check the puck for breaks or holes.
How's the crema? Are you getting more puck blooming with the fresher roast? What's it taste like and is there a difference from new to older? Is the roast a blend or single origin? What's the roast level? Are you using a double or single basket? Are you tamping and how hard?
If the pour is faster it could be grind adjustment or channeling. Grind finer, watch the pour if you're using an open portafilter and check the puck for breaks or holes.
Kirk
LMWDP #116
professionals do it for the pay, amateurs do it for the love
LMWDP #116
professionals do it for the pay, amateurs do it for the love
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Clodius (original poster)
My research led me to bean density and this article https://perfectdailygrind.com/2021/08/u ... n-density/. My basic explanation is beans lose water over time, therefore they become denser. Making a parallel with wood density. Higher density indicates greater strength. The strength of wood is also influenced by its moisture content. Generally, a decrease in moisture content is accompanied by an increase in most strength properties. The same thing with coffee
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jpender
Unfortunately your analogy doesn't fit in this case. Most people store their beans in a tightly wrapped bag or an airtight container where the humidity approaches equilibrium with the beans and their moisture level stays pretty constant.
If you leave your coffee beans sitting out in an open jar then what happens will depend on both their current moisture level and your local environment. Coffee beans straight from the roaster are pretty dry, typically just 1-3%, sometimes a percent or so more. Local humidity is quite variable. If you are stationed in Antarctica and you set your beans out unprotected they will probably dry out a bit more. In most other places the opposite will happen: they'll pick up moisture.
I think the necessary change in grind that comes with older coffee has to do primarily with the loss of CO2 in the beans. Less gas evolving during the pull means higher permeability of the puck. I think that's what's going on.
If you leave your coffee beans sitting out in an open jar then what happens will depend on both their current moisture level and your local environment. Coffee beans straight from the roaster are pretty dry, typically just 1-3%, sometimes a percent or so more. Local humidity is quite variable. If you are stationed in Antarctica and you set your beans out unprotected they will probably dry out a bit more. In most other places the opposite will happen: they'll pick up moisture.
I think the necessary change in grind that comes with older coffee has to do primarily with the loss of CO2 in the beans. Less gas evolving during the pull means higher permeability of the puck. I think that's what's going on.
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