P 6.04 – Recap and Glossary

Recap

• 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.