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The Aromatics You Lose When Coffee Has Been Ground For 30 Minutes

Posted on August 7, 2009 by


I posted this on Twitter last weekend but thought it was worth posting here as well.  It’s an excerpt from Coffee – Recent Developments, that was temporarily available online.  The hardcopy is available on Amazon.

Although this evidence supports grinding on demand, there has been interesting discussion regarding grinding in advance, which Scott Rao writes about in his Professional Barista’s Handbook, and James Hoffmann reminded me about (on Twitter).  The Coffeed discussion spilled over to Home-Barista, where further experiments were done.  Both are worth reading.

(Via Twitter)