Can You Still Make Pour-Over Coffee with "Expired" Coffee? - How to Brew "Expired" Coffee?

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What is "Expired" Coffee?

The "expired" coffee we're referring to here is coffee that has passed its "best flavor period."

What is the Coffee "Shelf Life"?

Coffee "shelf life," also known as the flavor period, refers to the optimal flavor period for coffee, not the food shelf life (usually manufacturers write a shelf life of one year). Coffee should be stored in the form of roasted coffee beans in sealed, light-proof, and cool conditions. Without these prerequisites, even the most skilled masters cannot save it!

How Long is Coffee's Best Flavor Period?

We recommend: from the moment coffee is roasted, 15-30 days. Some coffees can be extended to about 45 days under appropriate storage conditions. Therefore, the "expiration" we mentioned is generally based on 30 days. At this time, the degassing of coffee beans has basically disappeared, and medium-dark to dark roasted coffee beans will lightly "oil." However, if improper storage causes the coffee to become seriously oiled, or if it smells only woody, it means the coffee beans are no longer suitable for continued tasting. For your health, it's better to discard them.

Everyone must have had this experience: when coffee has been stored for a long time, do you throw it away? Or do you continue to use it and reluctantly drink a cup of bland, tasteless coffee? Is expired coffee beyond salvation? Below, the editor will share today's topic with you: how to make pour-over coffee with "expired" coffee.

How to Handle Coffee That's Well-Preserved But No Longer Fresh?

First, we should understand that coffee's flavor expression reaches its peak 7-14 days after roasting, then gradually diminishes over time, eventually leaving only woody flavors.

The first flavor compounds to disappear are mainly floral and fruity aromas, volatile acids, spices, and herbal notes, while nutty, chocolate, and caramel flavors are relatively less volatile. Moreover, ground coffee powder loses flavor faster than when stored as whole beans. This is also the fundamental reason why we want coffee to be fresh, ground fresh, and brewed fresh.

So if you hope that expired coffee can still have rich floral and fruity notes with bright, lively acidity, it's basically impossible. However, some basic taste experiences of coffee, like chocolate and nut flavors, will become more prominent, and the mouthfeel will tend toward balance. Moreover, the complex chemical changes in coffee beans might develop some unexpected flavors, or flavors that weren't obvious before but are now highlighted. The important thing is that you need to know how to brew it.

Basic Methods

Here are a few basic methods the editor provides:

1. Change the extraction time;
2. Change the water temperature;
3. Change the grind size.

This is a dynamic balance state. For example, if you choose a long time and coarse grind, then the water temperature should be lowered; if you choose a fine grind, then the extraction time should be relatively shortened and the water temperature lowered. No matter how you adjust, what we want is a delicious cup of coffee. Try several times to find the most suitable method to save your coffee.

The method the editor more recommends is using a coarser grind, lowering the water temperature, and extending the extraction time to extract the coffee.

Example: 50-Day-Old "Flower Queen" Coffee

Below, using [Flower Queen] coffee that has been stored for 50 days in a light-proof, moisture-proof, cool place as an example. Using a V60 dripper, water temperature 87-88°C (90-91°C when fresh), water-to-coffee ratio 1:15.

Step-by-Step Brewing Process

1. Coarse Grind
Since the volatile aromatic compounds in coffee have basically disappeared, fine grinding during extraction will more easily bring out bitterness and astringency. Choosing a coarser grind size can effectively avoid over-extraction.

2. Shorten Bloom Time
The carbon dioxide in the coffee has also been completely lost, so there won't be a "hamburger" effect. Water can easily penetrate every coffee particle, so there's no need for long bloom times to release gas. Otherwise, it will cause over-blooming and over-extraction.

3. Brew in 2-3 Stages
The water flow height should not be too high to avoid over-stirring. Gently pour in a circle around the center the size of a small coin, using a method of brewing while blooming to force out flavor compounds. You can see the foam being slowly pressed out.

4. Control Water Level
Stop pouring when the water level rises to be level, wait for the water level to drop by about 1/3 before pouring again. At this time, you can expand the brewing range, but not onto the filter paper. Lower the water flow height, and be very gentle at this point. The entire extraction time should be slightly extended to bring out more sweetness.

Results

The Flower Queen brewed this way, although it has lost its floral and fruity aromas, brings out a wine-like fragrance, is smooth on entry with rounded acidity, and has caramel sweetness, with a walnut-like aftertaste.

In the future, when you encounter "expired" coffee, you won't have to worry anymore! However, it's still best to drink coffee while it's fresh!

Image source: FrontStreet Coffee (FrontStreet Coffee)

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