Vent: I thought the whole 'grind right before brewing' thing was just coffee snob talk

Honestly, for like a year I used pre-ground stuff from the grocery store because my cheap blade grinder was a pain. My friend in Denver kept telling me to get a decent burr grinder, so I finally grabbed a Baratza Encore last month. The first morning I used it, the smell was crazy different and the coffee tasted way brighter, almost fruity. It's a hassle every morning but I can't go back now. Anyone else have a simple change that made a bigger difference than they expected?

3 comments

3 Comments

lucas1591mo ago

Wasn't there a study that showed ground coffee loses most of its good smells in like 20 minutes? That's why the fresh grind hits so hard. It makes total sense now that I've tried it.

robinmason1mo ago

Honestly used to think the whole fresh grind thing was overblown. Like, how much better could it really be? But then I tried it back to back with pre-ground from a bag. The smell from the fresh stuff was like a whole different world, way more chocolate and fruit. The old grounds just smelled flat and dusty. It's a night and day difference that makes the extra step totally worth it.

kevin_murray8827d ago

The wild part is I swear my water temp matters almost more than the freshness now. Dumped boiling water straight on some fresh grounds and it tasted bitter as hell, letting it sit 30 seconds made everything smooth.