Old Coffee

[kingseven]

A few times recently I've been using coffee that is a little past its best. Its symptoms - in terms of looks/pour - are very similar to a machine running below temperature i.e. the pour is not hanging straight but hanging inwards, even though extraction times and everything else seem to be right.

Perhaps a ridiculous question, or an unanswerable one, but why? Why does old coffee hang inwards? I understand its to do with surface tension but what is missing? Is it the oils? Is it sugars?


Sorry to be all technical again.

[Steve]

Old Coffee whats that

Seriously I dont really know but I'd like to know too

[kingseven]

I had the pleasure of a tin of Illy today (250g - not the big ones)

Started out ok. Ish. But within 8 hours of the tin being opened there was a definate change. Very odd indeed.

[mattmills]

This has been a problem with the illy coffee, the tin system works great but the downside as you describe is that once opened the staling off is accelorated.

Just a note on the old coffee idea... try cupping the older coffee, there is a very interesting effect (cup through the espresso extraction)
If you allow the Green beans to age slighlty.. ie last yaers crop, with certain origins this actually helps the coffee. Ethiopean Mocha is a perfect example. With espresso extraction, you tend to get a sharper berry acidity... this can with very fresh beans become almost sour. If you let the beans rest/age, you will tend to get a smoother note of acidiy

[kingseven]

I cupped something similar yesterday - it was described as "too green"

That said its all fairly new to me. Tasted my first phenolic (I think thats the word) coffee yesterday too.

Most interesting. Wish I knew more....