There are a lot of myths surrounding coffee. One of those that I hear so often is that it’s best right out of the roaster. There are some coffee companies that are still this keeping myth alive as if it were fresh fish they were selling rather than coffee.
During the roasting process gasses (mainly carbon dioxide) develop within the beans. After roasting, these gasses need time to escape (hence the need for a one way valve on the bag).
Whilst the whole “fresh” thing may be true for darker roasted coffee (dark roast coffee degases and stales much quicker). Where lighter roasted coffee is concerned, rested is best! Speciality light-medium roasted coffee needs time to degas. The “straight out of the roaster” tasting great is for us a myth that needs to be quashed. If it does really tastes “great” straight out of the roaster, it sure as hell will taste amazing a couple of weeks later!
I’d be really hesitant to serve coffee less than ten days old in the cafe and we wouldn’t even attempt to flavour profile a coffee less than 7 from roast. Light-Medium roasted coffees need this period of rest to really sing, whilst the same coffee brewed with less than a two week rest can taste Grassy or Green. Not nice.
As coffee ages, there will be a tipping point where it will go stale. (Oxygen degradation and drying out of the beans). However older coffee does not necessarily mean bad coffee . We’ve had some amazing brews both filter and espresso with coffee that’s three months from roast. Contrary to another popular myth, keeping it “fresher” in the fridge or freezer is also a no no, room temp is fine, just don’t forget to reseal the bag.
Although we are talking beans here, pre ground coffee will both degas and go stale way faster than whole bean. The carbon dioxide will escape and the coffee will dry out much faster once it’s ground so therefore we grind on the day of dispatch assuring your coffee is as fresh as possible.
Our roasting schedule is always “as and when” and always small batches but we try as much as we can to allow the coffee a little time to degas before shipping.
So, are you using coffee that is way too fresh?! Try letting it rest for a while and you may just be very surprised (and pleased) that you did!
We headed up north this weekend for the Pannier.cc Dark Peak Weekender in the Hope valley area of the Peak District. Pannier describe themselves as a resource for the travelling cyclist and they put together a really great couple of days for the 50 or so riders that attended. Camping, ride outs, a gruelling hill climb, talks, amazing food, beer and of course great coffee. Big thanks to Stephan for organising, Nomadic kitchen for some fantastic grub and for everyone who attended and made it such a great event.
Break Fluid are proud and excited to be a sponsor of Pannier’s Dark Peak Weekender!
Pannier, the cycle touring resource for travelling cyclists, is hosting its first ‘Weekender’ event at North Lees: a beautiful, quiet setting nestled in the hills of the northern “Dark Peak” area of the Peak District National Park.
The National Park owned campsite makes a special basecamp location – the touring roads, high above Hathersage, are perfect for beginning the planned weekend social rides, and Cattis-side – a single-track road rising up to the iconic Stanage Edge from the campsite – is the ideal natural theatre for the first closed-road Loaded Hill Climb event on Sunday 24th April.
Loaded Hill Climb [n.]
a timed climb up a hill on a loaded touring bike. You ride your own bike, we provide a set kitlist; a standardised handicap. No need to take any of your 36 spokes out, or cut your bars down.
The traditional Hill Climb circuit is an end-of-cycling-season spectacle held through October and November – reaching its climax with the annual National Hill Climb Championship, which is held in various steep parts of the country. With their slightly different loaded (touring) approach, Pannier wants to establish a Loaded Hill Climb in the midst of Spring to signal the beginnings of the cycle-touring season. They have deliberately chosen this rural but accessible location in the stunning Peak District; a special place to spend the whole weekend, aligned to travelling by bike. In the Pannier spirit, the hill climb isn’t just an event in itself; they have also forged a slow weekend of camping, socialising and riding.
In the evenings, a number of talks related to cycling, touring and the outdoors are planned. With food and drink in mind, the local Sunshine Pizza Oven parking up on the Friday evening, cycle traveller Tom Perkins (of the Nomadic Kitchen and author of Spices & Spandex – the Travel Cookbook) is already busy preparing a tasty menu for the travellers’ feast on the Saturday evening, and a local microbrewery is lined up to brew an initial batch of Pannier’s own Route Beer© and our very own Break Fluid will be available over the weekend.
Join them at Pannier Basecamp for the weekend, or just come along on the Sunday and enter the Loaded Hill Climb event. If you don’t fancy the Loaded Hill Climb, head to North Lees to spectate; Pannier cowbells will be available on the day…
For more information and ticket options, please visit the event website (events.pannier.cc/darkpeakweekender)
We’ll see you there!
An invitational event organised by The Bicycle Academy’s Andrew Denham.
Fifteen bike builders each with a £300 budget to build and equip a clunker. Each frame has to be hand built for the event. No suspension, discs or gears allowed. Stealing and sabotage a possibility but not really in the spirit of things! Three races. Downhill, dual slalom and a mass Le Mans style start race to end the event. Set up deep in the second Somerset forest, add torrential rain courtesy of storm Imogen, a whole heap of mud, a 2CV van full of Break Fluid coffee, a bacon sandwich or two and a few crates of beer and you’re in for a great weekend!
Founded by Cerys Matthews and Charlie & Caroline Gladstone and held on the Gladstones’ Farm, Flintshire North Wales.The Break Fluid crew brought along great coffee to add to the array of food, beer, music, axe throwing, campfire cooking and mass sing-a-longs.
A huge thank you to the organisers and all who came, drank and partied with us. We’ll see you in 2016!