Heather Perry, CEO of Klatch Coffee and a two-time U.S. Barista Champion, stated that there is little reason for most home brewers to panic over potential mold or bacteria in coffee makers. The California-based expert told Fox News Digital that equipment cleanliness matters far more for flavor than for safety, describing the concern as "incredibly low on the list of things to worry about." While recent viral social media posts and reports have highlighted the buildup of contaminants in home appliances, Perry argued that the issue is often overstated. She noted that coffee is "totally fine to be type B about" regarding hygiene, emphasizing that the primary risk is a compromised taste rather than a health hazard.
Perry specifically addressed the marketing of coffee beans labeled as "tested for mold," dismissing the practice as "100% a marketing thing." She indicated that such branding does not reflect a necessary safety standard for home consumption but rather a commercial tactic. For most households, the presence of mold or bacteria in the brewing equipment does not pose a significant threat, according to Perry's assessment. She maintained that the focus should remain on maintaining the quality of the brew rather than fearing contamination.
The primary area requiring attention, according to Perry, is the carafe or pot, where residual coffee can affect subsequent cups. She warned that insulated carafes, which are difficult to inspect visually, are particularly prone to retaining coffee stains. These stains can persist and alter the flavor profile of the coffee. Perry suggested using faucets and showerheads as a visual reference for mineral buildup; if these fixtures require cleaning due to hard water deposits, the coffee maker likely needs attention as well. This mineral accumulation can gradually impact machine performance and taste.
Water quality is another critical factor in brewing, with Perry noting that coffee is 98% water. She recommended using filtered water at home or bottled water in areas with hard tap water to ensure adequate mineral content, which helps carry coffee flavor. She cautioned against using distilled or reverse-osmosis water, as these lack the minerals necessary for optimal extraction. For those who grind their own beans, Perry advised against constant deep cleaning of the grinder but recommended wiping the hopper and grounds area with a dry paper towel to remove oily films. She noted that coffee oils become harder to remove if left for extended periods, and a stale odor can indicate the need for cleaning.
Regarding storage, Perry advised against keeping coffee grounds in the refrigerator, where they can absorb moisture and surrounding odors. She identified the freezer as a better preservative option, though she added that it may not be necessary for bags consumed within a month. Leaving the current bag out is acceptable if it will be used up within that timeframe. Ultimately, Perry concluded that the two biggest starting points for a good cup are high-quality coffee and good water.