STORAGE OF COFFEE:

1. Coffee should be stored in airtight containers to avoid evaporation of oils.

2. The material used to contain coffee should be inert in nature.
3. It should be stored away from moisture, and strong smells.
4. Stored in a well-ventilated room.
5. It is best if coffee is stored in the form of beans and ground when necessary.
6. Coffee powder not stored more than one week’s supply.

REASONS FOR BAD COFFEE

1.Weak coffee:
 May be due to the water not having reached boiling point
 The coffee used being insufficient
 The infusion time being short
 The coffee used being stale
 Usage of incorrect grind

2. Flat coffee:
 Caused due to all the above points and also
 The coffee being stored in the urn too long
 The equipment being dirty
 Water used not being fresh
 Reheated coffee

3. Bitter coffee:
 May occur due to excess of coffee used
 Too long an infusion time
 Incorrect roasting of coffee beans
 Presence of sediments in serving compartment
 The temperature of infusion being too high
 Coffee left in the urn for too long.