Have you ever opened a bag of beans and breathed in that aroma? A big part of that aroma is exactly what we lose when coffee is ground in advance.
Why grind just before brewing?
Whole beans keep their aromas locked in. Once ground, the surface exposed to air increases dramatically, and the aromas escape much faster. Within a few days, ground coffee loses much of its complexity and brightness. Whole beans, on the other hand, keep much longer. So grinding just before brewing is the easiest way to taste what coffee really has to offer.
A grinder, not a chopper
For water to extract all the flavor evenly, the grounds need to be a consistent size. A burr grinder crushes the beans at a precise distance, while a blade grinder chops them randomly, producing a mix of fine powder and large chunks. The result: coffee that’s both bitter and watery. If you change only one thing in your routine, make it this.
Our grinders
Whatever your budget, there’s a grinder for you:
- Goosey Nuttii: for trying freshly ground coffee without breaking the bank.
- Porlex Mini: compact and easy to slip into a bag or suitcase.
- Timemore CS5 Pro: for those who want a more advanced manual grinder that will last a long time.
Want to see all this in action? Watch our segment on the show L’épicerie on Radio-Canada.
1 comment
C’est trop bien !