coffee question

Sooo . . . after serving coffee to guests for 12 years, we think we have observed that passing weather fronts affect the flavor of coffee. Sometimes we grind our own beans, sometimes use pre-ground. That's not my question. Whatever form the coffee is in, after it's brewed, like this morning when a weather front has passed through, the coffee tastes rounder, bolder, better. Is it a barometric pressure thing?

That's an interesting question Leah and I have no idea as to the answer. If there is some credence to it it certainly adds another dimension to culinary reviews. ("I don't know, I didn't like it but then, we ate right after a rain storm..." sort of thing.)

Isn't it amazing how many things affect taste and perception? Is it any wonder why we can't all agree on what's good or not? Except White Castles which are always good.

Hmmm. You've got me thinking. I wonder if it could be not so much the coffee that changes as our perception of the taste that changes. (Mine is tasting pretty good right now). You know, like hot chocolate tastes better in winter sort of thing. Just a possibility.

Which begs the question, "Is taste an absolute thing or is isn't it all perception?"

Taste is perception, just like color. Certain insecticides that damage insects' nervous systems can make the little bugs smell colors etc. After all, the particles and waves that make up the scent coming off of a delicious steak, could just as reasonably be felt, seen, heard, or tasted by a creature with different perception than our own. A fascinating topic, actually.

Here is my analytical conclusion (which means nothing!)

Today, is a high humidity day. Thus, your grind will absorb more moisture from the air. Thus, the coffee already has "water" in it marinating the rich, robust flavor of the bean. When you brew the coffee, that extra strong marinade of water and bean is released into the new brew, making it a stronger coffee. Where on dry days, the grind doesn't have that extra moisture marinade; thus, weaker coffee.

Sooo . . . after serving coffee to guests for 12 years, we think we have observed that passing weather fronts affect the flavor of coffee. Sometimes we grind our own beans, sometimes use pre-ground. That's not my question. Whatever form the coffee is in, after it's brewed, like this morning when a weather front has passed through, the coffee tastes rounder, bolder, better. Is it a barometric pressure thing?

Now that is an interesting question/observation...Maybe it has something to do with barometric pressure.

BTW, back in my Navy days we drank a lot of coffee and the "old salts" always put broken egg shells in with the grind (and it really did make a difference).

Leah-

I see that question all of the time when it comes to espresso coffee and the same applies to regular coffee. The humidity and the temperature of the air definately effects the flavor of the coffee. The higher the humidity, the more the ground coffee will clump together and effect the taste. That's why you should NEVER store your coffee in the refrigerator or freezer. Temperatures and humidity changes the coffee's profile. That is why you see baristas in coffeehouses (at least the good ones) constantly checking the grind of their espresso to make sure that it the correct grind and they are getting the proper extraction.It's good to see that you mostly grind your coffee fresh for your guests. That way they get they very best. Which reminds me, I still owe you some coffee.

Which reminds me, I still owe you some coffee.

Take it Leah. Dave has some great beans.

Oh, I'm not refusing. I just personally can only have decaf, which David knows.

Leah

You are right..Roasted coffee changes constantly, depending on the weather. Especially if it's ground.

I have to periodically adjust my grind during the day for the temperature and humidity changes. It sounds crazy but it make a big difference. I think Starbucks had a problem with their coffee if I'm not mistaken, after they went fully automatic. The couldn't adjust the grind.

Your espresso pour can change from one minute to the next . Without changing anything at all. It's all the weather.

I'm sure the weather could effect the coffee in a way that makes it taste better to you. It would be unpredictable to know if it was going to be a good change or not, there are so many variables. That is why you try to maintain as constant an environment as you can while working with coffee. Room temp, low humidity is perfect. Same with storage.

I'm no scientist .. ( I believe at least one other roaster on here is an actual scientist)... and this is very complex stuff, but Yes you could have had a better... or Worse! cup of coffee due to the weather. I would mark the conditions and wait for another perfect day.

C~

Sooo . . . after serving coffee to guests for 12 years, we think we have observed that passing weather fronts affect the flavor of coffee. Sometimes we grind our own beans, sometimes use pre-ground. That's not my question. Whatever form the coffee is in, after it's brewed, like this morning when a weather front has passed through, the coffee tastes rounder, bolder, better. Is it a barometric pressure thing?

Thanks for all the info everyone!

Who's Leigh?

I'm sooo sorry darling...

Thanks for all the info everyone!

Who's Leigh?

Related to nothing...other than it's a funny "coffee" story.

A couple of years back, when I was still doing the air traffic control thing, I worked with two female controllers who didn't care to much for each other. One day we were working the "departure push" out of Minneapolis...busy as all hell and these two ladies were working side by side. Right in the middle of the stuff hitting the fan one of them spilled coffee in her (own) lap. "S***, she exclaimed"..."Now I've got coffee butt". Pausing in the middle of her radio transmissions, the other woman turned to her and (looking down her nose) replied "And all this time I thought it was the potatoes".

Then the fight started...