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Hot take: pre-ground is better than fresh grind for pour overs
Used to think grinding beans right before brewing was the only way to go, spent $200 on a decent burr grinder and everything. Then I switched to pre-ground from a local roaster 3 days old because my grinder broke and honestly my v60 tastes better now. What's your take, am I missing something or is the fresh grind hype overblown?
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josephbutler18h ago
My brother-in-law swears by store brand pre-ground for his espresso machine and he's been doing it for years. Told me once he'd rather spend the extra money on good syrup than worry about the beans. Sometimes I wonder if we all just got caught up in the whole fresh grind thing because some coffee snob on YouTube told us to. If your cup tastes better then who's to say you're wrong, right? Maybe the real secret is just getting beans from a roaster who knows what they're doing, no matter if they're whole or ground.
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