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> When reusing coffee grounds to make another coffee the next day you risk ingesting unwanted fungi and bacteria. > These are attracted by the wet grounds and
by Scoundreller 4y ago
> When reusing coffee grounds to make another coffee the next day you risk ingesting unwanted fungi and bacteria.
> These are attracted by the wet grounds and it’s possible that the microorganisms start establishing their colonies in less than 24 hours.
> Therefore drinking coffee that’s made from yesterday’s grounds could be potentially dangerous while also having an unpleasant taste.
Storing the spent grounds in the fridge would be a good preservation method.
Personally, I think putting boiling water in the grounds as an initial treatment should kill off any initial bacteria.
Fungal spores aren’t killed by boiling, but they might germinate after soaking and then get killed after the second hit. This was an early method of killing fungal spores before pressure vessels: tyndallisation.
Coffee grounds (without any sugar, etc.) isn’t a very nutritive media.
- antognini 4y agoThe second boil wouldn't really help much with the food safety. The bacteria or fungi aren't themselves toxic, it's the waste they produce that is. And unfortunately those toxins aren't destroyed by boiling water. But I agree that it should be fine if you put it in the fridge.
- stephen_g 4y agoFrom experience, when it’s a bit humid here the pucks out of my espresso machine start growing visible mould in my knock box extremely quickly. Sure, refrigerating them and keeping them in an airtight container would slow that but why risk it when all the good flavours of the coffee are already extracted?