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Rehydrating dry coffee

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  • February 26, 2017 at 5:10 pm #2119
    Line Johansen
    Participant

    Hey! Does any of you have experience in adding water to your (too dry) coffee, before or during production? I have problems with green mold contamination and need help on how to add water to the coffee grounds in the best way possible.
    If I add the water just when I mix all ingredients, it seems like all the water drips out again when the substrate is put in perforated bags. I’m experimenting with pre-soaking of the coffee, but would like to hear from others with experience in producing with dry coffee that needs water added.

    Thanks!

    February 27, 2017 at 10:47 am #2121
    Adam
    Keymaster

    Hi Line,

    I answered your other forum topic about moisturizing coffee grounds last week, which should be able to help you with this:

    How to mosturize dry coffe grounds


    (you may need to right click the link to open it)

    It sounds like your coffee grounds are becoming saturated when you add the extra water – i.e. they are receiving more water than they can absorb and are then becoming too wet. This will often lead to contamination.

    How dry is your coffee – have you measured it? It may be that they don’t need much water adding to them.

    best wishes, Adam

    • This reply was modified 9 years, 2 months ago by Adam.
    • This reply was modified 9 years, 2 months ago by Adam.
    April 24, 2017 at 9:14 pm #2143
    Line Johansen
    Participant

    Hi Adam

    Thank you very much for both replies! (I didn’t find the first one you sent until after I’d read this).
    I’ve followed your instructions and it’s definitely helping – however the mycelium is spreading out far more slowly through the substrate compared to already saturated coffee grounds.

    Once again, many thanks for your assistance!

    Best regards,

    Line

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