Ideal technique is to grind on demand, so as to say only grind as much coffee as you need to fill the basket at that moment, for the coffee you are making. Never any more. The moment you grind coffee, it begins to increase the rate of staling enormously. When you grind coffee, you are increasing the surface area greatly, this area is subjected to oxygen, therefore stales.
Grinding on demand allows you to grind only what you need, get it dosed, locked in and extracted straight away. This lessens the time it comes in contact with the environment, therefore maintaining the integrity of the bean, enabling you to extract the most it has to offer.
Lazy barista auto grind and dose........
Professionals grind and dose on demand ;DBest practice answer: you should never have ground coffee sitting in the doser. Grind on demand.


Now, if that was a Barista that said that, I would avoid his coffee at all cost.
Leave a comment: