I've determined that starting with whole beans rather than ground coffee is much better. But my question now is about the time between grinding the beans and using them to brew. The duration should be no longer than 15 minutes for optimal results. So does that mean that all ground coffee is rather bad, as it may be months from whole beans to brewing?
Whole beans to brewing.
- Thread starter HughScot
- Start date
Try to use them within 10 minutes of grinding.
Personally, I tried an experiment and ground some beans to make a 1/2 cup of coffee and waited 2 hours, then I ground some to make another 1/2 cup 2 hours later. Then made coffee with each...I couldn't taste the difference between the coffee ground 2 hours ago vs the one I ground 2 minutes prior to making both coffees, and since I was making espresso, they both had an equal amount of crema.
I don't know what to think of all that; now had I waited a day I probably could have tasted and seen a difference?
Normally when I make coffee I grind it and then use it right away. When I go backpacking or bicycle camping I don't have the luxury of grinding the beans on trail, so I pre-grind my coffee for the amount that I'll need for the time I'll be out, pour the grounds into a zip-lock bag, get as much air out of the bag as I can, and throw it in my pack. Every morning on trail I'll make coffee using a GSI Ultralight Java drip coffee maker, and I can't taste the difference from drinking it the morning after my first night, to a week later on my last morning!
But I'm not a professional coffee taster, maybe a pro could tell the difference in the time waited after grinding, but I seriously doubt on a blind taste test anyone could tell the difference over waiting 2 hours to make coffee, maybe they could after a week if they did a side-by-side comparison? But a week without a side-by-side comparison the coffee seems to taste just as good on the first morning as it did on the last morning.
Personally, I tried an experiment and ground some beans to make a 1/2 cup of coffee and waited 2 hours, then I ground some to make another 1/2 cup 2 hours later. Then made coffee with each...I couldn't taste the difference between the coffee ground 2 hours ago vs the one I ground 2 minutes prior to making both coffees, and since I was making espresso, they both had an equal amount of crema.
I don't know what to think of all that; now had I waited a day I probably could have tasted and seen a difference?
Normally when I make coffee I grind it and then use it right away. When I go backpacking or bicycle camping I don't have the luxury of grinding the beans on trail, so I pre-grind my coffee for the amount that I'll need for the time I'll be out, pour the grounds into a zip-lock bag, get as much air out of the bag as I can, and throw it in my pack. Every morning on trail I'll make coffee using a GSI Ultralight Java drip coffee maker, and I can't taste the difference from drinking it the morning after my first night, to a week later on my last morning!
But I'm not a professional coffee taster, maybe a pro could tell the difference in the time waited after grinding, but I seriously doubt on a blind taste test anyone could tell the difference over waiting 2 hours to make coffee, maybe they could after a week if they did a side-by-side comparison? But a week without a side-by-side comparison the coffee seems to taste just as good on the first morning as it did on the last morning.
Using whole beans is definitely ideal, but the idea that you must use ground coffee within 15 minutes isn’t always practical. Freshly ground coffee gives the best flavor, especially for espresso or pour-over, but for most brewing methods, grinding even an hour or two before brewing still produces a very good cup.
If you need to pre-grind coffee for trips or convenience, store it in an airtight container or bag, away from light and moisture. The flavor may degrade slightly over time, but for everyday brewing, it’s hardly noticeable. The key is minimizing exposure to air rather than grinding at the exact moment of brewing.
So, while fresh grinding is optimal, slightly older ground coffee can still give you a satisfying cup without ruining the experience.
If you need to pre-grind coffee for trips or convenience, store it in an airtight container or bag, away from light and moisture. The flavor may degrade slightly over time, but for everyday brewing, it’s hardly noticeable. The key is minimizing exposure to air rather than grinding at the exact moment of brewing.
So, while fresh grinding is optimal, slightly older ground coffee can still give you a satisfying cup without ruining the experience.
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Why do people tend to discredit themselves on not being a 'pro/expert', lmao? I gladly ask who cares what others taste, think when most everything in life is and always will be subjective. All that matters is what appeals to ME. I read way too often on forums, etc. in which some doubt their abilities as if their favorite influencer (a.k.a. bullshit artist) likes something then they 'should' embrace it as well.
Personally I started with instant, then onto store bought for drip and it escalated from there. Going on 10 yrs ago I grew tired of what commercial 'artisan' roasters were offering/pushing/charging and built my own roasting setup, started buying green and dialed things in exactly how I like them to be. My self-taught roasting technique might not appeal/work for others, but at the end of the day who cares? I create what I consider superb quality/consistency to the point I won't even bother with having espresso anywhere but home as I've never had any in any shop that was worth a repeat visit. Only difference in pro and amateur is the pro gets paid for whatever reason, never guarantees knowledge/quality.
TLDR... all that matters is your taste, expectation...
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