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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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josephbutler2mo 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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finleyh892mo ago
You know I spent a stupid amount of time dialing in my grind size thinking I was some kind of coffee scientist, and turns out my grinder might've just been giving me an uneven mess the whole time. I feel like a clown for all those mornings I was chasing some perfect extraction that probably wasn't happening anyway. But hey if your cup tastes better with pre-ground then that's the only metric that matters in my book. It's like how I convinced myself I needed a fancy kettle with a gooseneck and temperature control, but honestly my roommate's $15 electric kettle makes coffee just as good. Maybe we all just need to chill out and let the roasters do their thing, your mileage may vary of course.
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