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Cold brew - do grounds go 'stale'?
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dommytommy
Senior Member


Joined: 28 Dec 2012
Posts: 3
Location: UK
Expertise: I like coffee

Posted Sat Jan 18, 2014, 4:34am
Subject: Cold brew - do grounds go 'stale'?
 

Apologies if this has been discussed before. I couldn't find it when I searched the forums.

I am looking into cold brew as an addition to my staple coffee diet of espresso / aero press.

I believe that one of the key principles of making good coffee is to use fresh grounds. How does this sit with cold brew methods that can take up to 24 hours? Will the grounds inevitably go stale if they are left exposed to air or water for that length of time?

Are there any options for maintaining fresh grounds during the cold brew process?
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Bogiesan
Senior Member


Joined: 1 Jan 2002
Posts: 43
Location: boise Idaho, usa
Expertise: I live coffee

Espresso: Salvatore Famosa c.2000
Grinder: Rancilio M40
Posted Sun Jan 19, 2014, 6:08pm
Subject: Re: Cold brew - do grounds go 'stale'?
 

Try researching "stale" instead of "cold brew."

We generally refer to beans going stale as they off-gas and undergo undesirable physical changes as they age. Moisture enters the beans, the oils go rancid, they pick up off flavors, the lose their delicious organoleptic-ness to the humors around them. The staling process is greatly accelerated after the beans are ground.

Your container for soaking the beans has them under water and those chemical and physical actions are not directly related to staling. I'd say you're brewing.

There are several cold brew methods. The Toddy package is convenient but not very well made. Be sure to get an extra pack of filter disks if you purchase the thing.

 
I play go. I use Macintosh,. Of course I ride a recumbent.
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dommytommy
Senior Member


Joined: 28 Dec 2012
Posts: 3
Location: UK
Expertise: I like coffee

Posted Mon Jan 20, 2014, 1:39am
Subject: Re: Cold brew - do grounds go 'stale'?
 

Thx for the reply.

I was actually considering one of these - http://www.alchemycoffee.co.uk/hopper-600g-1.html. So maybe I should have written cold drip, rather than cold brew...

So you are saying that ground beans in water for 5-6 hours (as in the contraption above) are brewing and not going stale at all? Is that because of the ground being encased in water rather than air?

I wonder how long it would be before there was a noticeable staling.
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