Coffee Champion Dispels Mold Fears, Offers Tips for Better Brew

Concerns about mold and bacteria in home coffee makers are largely overblown, according to Heather Perry, a two-time U.S. Barista Champion and CEO of Klatch Coffee. While viral social media posts and recent reports have highlighted potential issues, Perry asserts that for most home brewers, these worries are minimal and unlikely to pose a significant safety risk.

"Coffee equipment cleanliness has way more importance when it comes to the flavor and the way it impacts it than [as] a true safety issue," Perry told Fox News Digital. "Coffee is totally fine to be type B about."

Perry clarified that the marketing of coffee beans as "tested for mold" is primarily a sales tactic rather than a reflection of a widespread problem. She emphasized that the most crucial area for cleaning is the coffee carafe itself, as residual coffee oils and stains can significantly affect the taste of the brew. This is particularly true for insulated carafes, where build-up can be less visible but still impact flavor.

Water quality also plays a vital role in coffee taste. Perry likened the mineral buildup from hard water in coffee makers to what accumulates in faucets and showerheads. She recommends using filtered water or bottled water in areas with hard tap water. However, she cautioned against using distilled or reverse-osmosis water, as the lack of minerals can hinder proper flavor extraction. "Since coffee [is] 98% water, you want good water, and you want it to have enough minerals because that’s what the coffee flavor sticks to," she explained.

For those who grind their own beans, Perry advises regular wipe-downs of the grinder's hopper and grounds area to remove coffee oils, which can develop an old, stale smell if left to accumulate. "If you start to see coffee oils forming, the longer they stay, the harder they are to get off," she noted.

Regarding storage, Perry advises against refrigerating coffee grounds, as they can absorb moisture and odors. While a freezer can be a better preservative, she suggests that for coffee consumed within a month, simply leaving the current bag at room temperature is sufficient. "Start with really good ingredients … Coffee and water are absolutely going to be your two biggest starting points," she concluded.