You can leave cooked or raw food out for no longer than two hours. The fact that old coffee must be dealt with every now and then. While it seems to be completely safe, is it safe and could this pose any danger to us?
Even if the coffee was brewed using high-quality beans, it can sit out at room temperature for over 24 hours if it is black. Coffee heated to 140°F (60°C) may be kept at this temperature for no more than one to two hours in contact with milk or cream. To prevent contaminating other beverages, throw away any latte or cappuccino that has been sitting on the counter for over two hours.
Black coffee stored in the refrigerator should be finished within ten to fourteen days after preparing a batch if it's a cold brew.
To keep your coffee fresher for a longer period of time, let it sit for only 30 minutes before serving it. But after 30 minutes, coffee's freshness is lost as a result of oxidation. This happens in most cases when two molecules have a chemical reaction and electrons are transferred from one molecule to another. The flavor quickly begins to fade and you'll be left with bad diner coffee.
In general, it is safe to drink black coffee that has been left out for 24 hours after brewing.
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).