Can you put coffee in the fridge?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “Can you put coffee in the fridge?”, and how to tell If the coffee has gone bad?
Can you put coffee in the fridge?
Yes, you can put brewed coffee in the fridge to preserve its flavor. If you will not be drinking your coffee within 2 hours of brewing, pour it into a carafe jar and place it in the fridge for up to 3-4 days. However, a week’s old brew won’t taste as good as the fresh one.(1, 2)
How long can coffee last in the fridge?
Storing brewed coffee in a sealed container in the fridge can prolong its shelf life. Typically, it remains safe to consume for approximately 3-4 days when stored in this manner. However, it’s important to bear in mind that the taste may not be as good as freshly brewed coffee.
The peak flavor of freshly brewed coffee is experienced within the initial 20-30 minutes after preparation, especially when served in an open cup. Nevertheless, if you are unable to drink it immediately, you can still enjoy its flavors for a few hours after brewing.
For brewed coffee without milk or creamer, such as black coffee in a pot sitting on a burner, it can be consumed for up to 4 hours. However, when milk or creamer is added, it is recommended to consume it within a couple of hours.
When brewed coffee is combined with milk or creamer, it is advisable to consume it within 2 hours if left at room temperature. Alternatively, you can extend its freshness by storing it in a sealed container in the refrigerator for a day or two.
Remember that the overall quality and taste of refrigerated coffee may diminish over time. While it is still safe to drink within the suggested time frames, the flavor may not be as satisfying as when it was freshly brewed.(1, 2)
Does brewed coffee go bad in the fridge?
Yes, brewed coffee has the potential to spoil when stored in the refrigerator. In the case of pasteurized coffee brews and coffee-based beverages, the growth of alternative microorganisms can significantly impact their quality during refrigerated storage.
Microbial growth becomes a concern for these products, as it can contribute to a decline in quality over time. When microbial growth is not the primary issue, coffee beverages are still susceptible to chemical reactions that result in an increased perception of sourness.
These changes are accompanied by a decrease in pH, indicating a rise in titratable acidity.
The degradation of liquid coffee quality commences immediately after brewing. The decrease in pH is believed to be a result of intricate reactions, likely involving non-enzymatic browning pathways that interact with carbohydrates and amino acids.
Additionally, the hydrolysis of lactones may also contribute to the pH decline. Alongside pH changes, oxidative reactions can also contribute to the deterioration of quality, particularly in long-life products stored at room temperature.
It is essential to be aware of these microbial and chemical factors as they play a significant role in the degradation of brewed coffee’s taste and overall quality when stored in the refrigerator. (1)
How to tell If the coffee has gone bad?
Sensory analysis serves as a commonly employed method for assessing the degradation of coffee during storage. This involves evaluating the aroma of coffee powders and conducting taste tests with brewed coffee.
It is important to note that microbial growth is generally not a significant concern for whole and ground roasted coffee. Coffee possesses inherent properties that effectively inhibit the growth of microorganisms, thus preventing spoilage.
Factors such as low water activity, limited essential nutrients, and the presence of antimicrobial melanoidins contribute to this natural inhibition.(1)
Nevertheless, certain indicators can help identify when coffee has turned bad. The presence of mold, discoloration, or unpleasant odors are warning signs that indicate the need for disposal.
Furthermore, during storage, various compounds in coffee, along with added ingredients like flavors, dairy derivatives, and colorants, can undergo oxidation, resulting in rancidity and staleness.
When assessing the deterioration of coffee quality, factors such as the volatile profile in the headspace, pH levels, and sensory attributes are typically considered.
Additionally, the presence of yeast or bacteria can lead to decreased sugar content and diminished sweetness in coffee, which should be taken into account when evaluating the overall quality of the product.
By employing sensory analysis and recognizing the specific quality indicators, the degradation of coffee can be effectively evaluated, ensuring that only the best coffee experiences are enjoyed by consumers. (1-3)
What happens if you drink old brewed coffee?
If you consume old brewed coffee without milk or sugar, it is unlikely to have a significant impact on your health.
However, it’s important to note that coffee which has gone bad will have lost its distinct aroma and flavor, resulting in an unpleasant taste and compromised mouthfeel.
On the other hand, accidentally consuming brewed coffee that has gone bad and contains dairy products like milk or creamers can pose risks to your gut health. This can potentially lead to gastrointestinal issues and other digestive disturbances.
It is crucial to exercise caution and avoid consuming coffee that has spoiled, especially when it contains dairy additives. (1-3)
How to store ground coffee?
Ground coffee, due to an increased surface area, is quick to spoil if not stored properly. Ground coffee should always be stored in a dark and dry place. Use an opaque air-tight container or a vacuum-sealed package to keep the air and the moisture at bay.
Opaque containers will reflect most of the light. It is better to use coffee vaults instead of going for regular containers. If you bought the coffee in bulk, separate some of the coffee into a separate and smaller container.
Separate the amount that you know will be consumed in the next 2 weeks. By doing so, you are ensuring that the coffee in bulk is not exposed to air and other contaminants on a daily basis. (1, 2)
Can you freeze ground coffee?
Yes, Freezing coffee will extend its shelf-life to 1 month in the freezer if you store it in a sealed container. You can do this if you live in a humid environment and don’t want to risk exposing your ground coffee to moisture. (1, 2).Other FAQs about Coffee which you may be interested in.
How to dispose of coffee grounds from the french press?
Conclusion
In this article, we will answer the question “Can you put coffee in the fridge?”, and how to tell If the coffee has gone bad?
References
- Manzocco, L., Melchior, S., Calligaris, S., & Nicoli, M. C. Packaging and the Shelf Life of Coffee. Reference Module in Food Science. 2019.
- Adrienne Seitz, Lizzie Streit, How Long Does Coffee Last? Ground, Brewed, Cold Brew, and More, Healthline Media LLC. 2021.
- Kwok, R., Lee Wee Ting, K., Schwarz, S., Claassen, L., & Lachenmeier, D. W. Current Challenges of Cold Brew Coffee—Roasting, Extraction, Flavor Profile, Contamination, and Food Safety. Challenges, 11(2), 26. 2020.
