YUMEHIRO OGINO
BREW GUIDE
Aug 2, 2025
How to make stale coffee taste good?
I can't always drink it to its fullest
At Obros, we advise you to consume our coffee within the "best drinking" period (approximately 2-4 weeks from the roasting date).
However, coffee is not our main focus, so it's not uncommon for us to realize that the coffee has passed its best drinking period (it's happened to me, too).
This time, we'll share with you the secret to bringing coffee back to the original deliciousness, even if it has been a while since you bought it.
Even if it's not Obros coffee, the points to be careful of are similar, so if you have some old coffee on hand, give it a try.
- Definition of "old"
- Recipes and points to note
- Other applications besides hand drip
- Editor's Note
"The definition of old"
OBROS considers "old" coffee to be coffee that is more than 60 days old since the roast date.
By the way, this applies to brewing methods such as hand drip, and the concept is different for other brewing methods such as espresso.
This time, we will introduce a method for brewing delicious coffee that is more than 60 days old since the roast date when drinking it by hand drip.
By the way, this applies to brewing methods such as hand drip, and the concept is different for other brewing methods such as espresso.
This time, we will introduce a method for brewing delicious coffee that is more than 60 days old since the roast date when drinking it by hand drip.
Recipes and points to note
First, here's the recipe.
This recipe uses the April dripper.
(If you're using a Hario V60 or OREA, you can grind it a little finer.)
・Coffee beans: 15g
・Water amount: 250g
・Grindness: Coarse grind (30 clicks on the Comandante)
・Water temperature: Around 85°C
Step 1: Grind the coffee beans coarsely. If there is any "chaff" on the coffee beans at this time, gently blow on it to remove it.
Step 2: Let the boiling water cool for 2-3 minutes or add a small amount of room-temperature water (be sure to keep the temperature lower than usual). A temperature of around 85°C is best.
Step 3: Pour 250g of hot water in 5 separate pours (50g each) every 30 seconds
Step 4: Remove the dripper immediately after the water has drained.
This recipe uses the April dripper.
(If you're using a Hario V60 or OREA, you can grind it a little finer.)
・Coffee beans: 15g
・Water amount: 250g
・Grindness: Coarse grind (30 clicks on the Comandante)
・Water temperature: Around 85°C
Step 1: Grind the coffee beans coarsely. If there is any "chaff" on the coffee beans at this time, gently blow on it to remove it.
Step 2: Let the boiling water cool for 2-3 minutes or add a small amount of room-temperature water (be sure to keep the temperature lower than usual). A temperature of around 85°C is best.
Step 3: Pour 250g of hot water in 5 separate pours (50g each) every 30 seconds
Step 4: Remove the dripper immediately after the water has drained.
Key Points
1. Grind coarsely
2. Lower the water temperature
3. Increase the number of pours
For regular OBROS recipes, I usually pour 2-3 times (April dripper)
As the coffee ages, it starts to lose its flavor quickly, so to prevent it from becoming too diluted, you can increase the number of pours.
1. Grind coarsely
2. Lower the water temperature
3. Increase the number of pours
For regular OBROS recipes, I usually pour 2-3 times (April dripper)
As the coffee ages, it starts to lose its flavor quickly, so to prevent it from becoming too diluted, you can increase the number of pours.
Other applications besides hand drip
This may only be available in the summer, but I think it's best enjoyed as "cold-brewed iced coffee."
Because it's brewed without adding heat, it's less likely to have negative flavors and allows the sweetness to stand out.
If you prefer it hot, I also recommend using an immersion-type brewing device such as a French press or Clever Dripper.
Because it's brewed without adding heat, it's less likely to have negative flavors and allows the sweetness to stand out.
If you prefer it hot, I also recommend using an immersion-type brewing device such as a French press or Clever Dripper.
Editor's Note
Actually, I recently came across some Ethiopian Walkasakaro that was roasted three months ago, so I decided to give it a go and brew it, but contrary to my expectations, it still had the bright, clean acidity of lemon tea, so I decided to introduce it on my blog. Compared to when it was "at its peak drinking time," it seemed less vibrant and had a weaker texture, but I was reminded that the reason it left such a good impression was due to the quality of the raw beans and the roast.
Actually, I also have a magic trick (lol) that "stops the drinking time," so I hope to introduce that somewhere else.
Here is the Walkasakaro I used this time:
Actually, I also have a magic trick (lol) that "stops the drinking time," so I hope to introduce that somewhere else.
Here is the Walkasakaro I used this time:
Yidid Tulse / Ethiopia / Freewashed
Yidid Tulse / Ethiopia / Freewashed
Regular price
¥3,260(税込)
Sale price
¥3,260(税込)
Regular price
Unit price
per
