Storing espresso beans/grounds at work..

Mister Moo · 05-13-2009, 12:08 PM

You may not find the staleness of week-old (or older) preground coffee acceptable - or maybe you will. It isn't life or death anyhow, right? It's only coffee. It isn't like the New York Times Food & Bev critic will be reviewing your moka, right? Try it. Personally, I'd rather have good black tea than sagging moka but that's me.

If you're going to pregrind (and use it over the course of a week or more) you probably won't notice an improvement with a glass jar over a foil-pouch bag. Grind it, bag it and leave it in your drawer at work.

alley00p · 05-13-2009, 01:07 PM

I have been grinding a 1/2 pound of beans every week and putting them back into the foil pouch, which I fold a couple of times and place a small spring binder clip on it to help keep it air-tight.

At work, I've been using a Bodum Travel Press to make my coffee:

We have an electric kettle that I use for the hot water and it works great. The cup is insulated and keeps the coffee hot for a long time. It runs about $15 at various on-line merchants.

germantown rob · 05-15-2009, 09:05 AM

Setting aside what O2 does to beans there is degassing going on, when degassing stops the coffee is stale. This occurs in the range of 2 weeks and when beans are ground the degassing is done in about 15 min. There is no storage short of freezing that can stop this.

This really has any bearing if you are starting with fresh roast, you are throwing money away by pre grinding like this. If the coffee you are using is already old then grind away and put it in whatever is convenient for storage.

Mister Moo · 05-15-2009, 01:55 PM

Quote:

Originally Posted by germantown rob

... If the coffee you are using is already old then grind away and put it in whatever is convenient for storage.

Rock solid, as always.

05-13-2009, 12:08 PM	#1
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Re: Storing espresso beans/grounds at work.. You may not find the staleness of week-old (or older) preground coffee acceptable - or maybe you will. It isn't life or death anyhow, right? It's only coffee. It isn't like the New York Times Food & Bev critic will be reviewing your moka, right? Try it. Personally, I'd rather have good black tea than sagging moka but that's me. If you're going to pregrind (and use it over the course of a week or more) you probably won't notice an improvement with a glass jar over a foil-pouch bag. Grind it, bag it and leave it in your drawer at work. __________________ "I hope you had the time of your life."

05-15-2009, 09:05 AM	#3
germantown rob Still not Adjusted Join Date: Oct 2008 First Name: Rob Location: Philadelphia Posts: 330 Trading: (1)	Re: Storing espresso beans/grounds at work.. Setting aside what O2 does to beans there is degassing going on, when degassing stops the coffee is stale. This occurs in the range of 2 weeks and when beans are ground the degassing is done in about 15 min. There is no storage short of freezing that can stop this. This really has any bearing if you are starting with fresh roast, you are throwing money away by pre grinding like this. If the coffee you are using is already old then grind away and put it in whatever is convenient for storage.