Why You Shouldn't Grind Coffee Beans Too Far In Advance ?
By Ryan Brookes
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.
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.
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
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