Its accepted by most that it's better to grind our own coffee because it tastes fresher. Apparently there are over 1,000 chemicals in a bean and they start to react when we smash one to bits in a grinder.
But how long does it take for a bean to lose body and flavor between the grind and the pour?
I have two daughters who were baristas at the same busy CBD cafe and they were told that they must pour an espresso within 20 seconds of the grind. I have no idea what the basis of that directive was but I guess there may be some "method behind the madness".
Has anyone tested this or does anyone have a link to any testing from a credible source?
But how long does it take for a bean to lose body and flavor between the grind and the pour?
I have two daughters who were baristas at the same busy CBD cafe and they were told that they must pour an espresso within 20 seconds of the grind. I have no idea what the basis of that directive was but I guess there may be some "method behind the madness".
Has anyone tested this or does anyone have a link to any testing from a credible source?


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