HomeRoast Digest


Topic: timing grinding (2 msgs / 43 lines)
1) From: joe
haven't seen this discussed before, sorry if it's a repeat....
is there anything wrong with grinding soon after roasting?
will coffee continue to degas in the ground state as well as
in the whole bean??
don't know why, just asking.
joe
petersburg, alaska
sure the weather sucks, what's your point??
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2) From: Anthony Ottman
I suppose the coffee would degas more quickly after grinding, but that's
not the big problem.  I think the advantage in resting isn't so much
the degassing, but in allowing slower chemical reactions to continue
developing flavors after roasting.  Grinding would have no effect on
these reactions because they're internal to the bean.  
What you do get after grinding is intensely accelerated staling due to
increased exposure to oxygen.  There may be some benefit if the beans
have just come out of the roaster, since rapid outgassing may somewhat
hinder the ability of the grounds to absorb water, and thus allow it
to extract coffee.  
Just don't let ground coffee sit out too long.  I notice a difference
in flavor if it's not brewed within 15-20 minutes of grinding.
-- 
Anthony Ottman
daottman
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