- Best practice when storing brewed coffee is to fill a vacuum flask to the brim and create an airtight seal.
- This will allow the coffee to reach the equilibrium vapour pressure sooner, resulting in volatile aromatic gases remaining in solution.
- The high level of dissolved CGAs in coffee are most stable when stored between 80 and 85° C.
- Below 80° C, CGAs begin to break down into caffeic and quinic acid. This breakdown adds additional bitterness and sourness to a brew.
- Ted Lingle (the author of the SCA Coffee Brewing Handbook) considers coffee to be unservable 30 minutes after it is brewed.
- Hotplates are not an appropriate means of storing specialty coffee. They accelerate the loss of aromatics and the degradation of the coffee’s chemistry.
Equilibrium vapour pressure The pressure of a vapour when it is condensing at the same rate at which its liquid state is evaporating
Hermetically sealed Possessing an airtight seal
Kinetic energy The amount of energy it takes to bring an object from a standstill up to a certain speed
Proportional integral derivative (PID) A control algorithm used in maintaining a target temperature with digital thermostats in modern brewing equipment
Thermostat A device that measures the temperature of a body of water and restricts the flow of energy into a heating element
Volatility The ease with which a substance is converted to the gaseous state.