Quote:
Originally Posted by wdfifteen
I'm not so much of a snob that I roast my own beans, but I do like fresh ground beans for my coffee. The biggest change in coffee beans is oxidization of the oils. Oxygen reacts with the oil in the beans much like it reacts to the gasoline in your car engine. It makes it a different thing. The more surface area the oxygen has access to, the faster it changes the oil profile. So ground beans, with more surface area, change differently than whole beans. It's just a matter of whether you like the effect or not. Month-old ground beans can produce the flavor you like. You should go with whatever produces the flavor you like. And you should get what you like. You deserve it - I assume.
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A few folks on this thread say that a home coffee roaster is a snob, for some there seems to be a bit of pride in their exclamation. I don't understand that. Everyone is built differently with unique aspirations for personal happiness, some are even passionate about their personal addictions. That doesn't make someone a snob just as putting a Motion Control or KW Suspension on their 84 911 doesn't when a Bilstein system is fine, or even a worn out BOGE one will get you around, just not as quickly, or as fun. It just means they want more out of an experience or a heightened experience, which is the key word here. Whether it's roasting at home or scooping out of canister, it's just a measure of expected/needed experience and priorities thereof.
This missive isn't directed at you and I really like your clear and concise description of bean oxidation. And clearly we are on the same page of get what you like.