What is the general consensus [possibly an impossible outcome] of the direction of grind as the [roasted] beans age over a few weeks - finer or coarser?
Yes I know that after a few weeks most beans would be considered stale and probably unusable by most of you experts, but I am just trying to find a starting point as it were for someone as inexperienced as I. I cant find much comment at all on this matter on this site, probably using wrong search terms, but I have heard that, as a general rule, as the beans age then you should use a finer grind. But I have also heard that as the beans age you need to grind coarser.
Any views please.
Yes I know that after a few weeks most beans would be considered stale and probably unusable by most of you experts, but I am just trying to find a starting point as it were for someone as inexperienced as I. I cant find much comment at all on this matter on this site, probably using wrong search terms, but I have heard that, as a general rule, as the beans age then you should use a finer grind. But I have also heard that as the beans age you need to grind coarser.
Any views please.
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