Why You Shouldn't Grind Coffee Beans Too Far In Advance ?

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By Ryan Brookes

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You've got an expensive coffee maker, the appropriate beans, and the perfect roast, but you can't get the café flavour you want. Several things affect the flavour of coffee. 

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Yes, all the components above are crucial, but so are the grind size, water-to-coffee ratio, and roast date. While it's difficult to pinpoint what's lacking without practise and experience, many home brewers skip grinding beans.

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Most grounds are maintained in airtight containers to prevent staleness, and coffee grounds only lose so much taste.

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Grinding beans creates a larger surface for water to come into contact with and draws out the desired flavors. The same goes for when coffee is exposed to air.

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Grinding too early subtracts from coffee's flavor ?

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When there is more surface area exposed, then more of the coffee's flavor — and especially aromas — can be extracted. The purpose of grinding coffee is to unlock all of those flavors trapped on the inside of the bean. 

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The easiest way to fix this is to wait until you're ready to brew for any grinding. It is always important to store your coffee — ground or not — in an airtight container, in a cool, dark place 

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for all that is caffeinated, keep them out of your refrigerator and freezer, or they might adopt the flavors of whatever else you're storing

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