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A barista in Portland told me to throw out my burr grinder's old beans and I finally get why
Ok so I was at this tiny shop off SE Division in Portland on a Tuesday morning and overheard the barista telling a regular that beans sitting in the hopper more than a few days start to taste flat and stale. I kind of brushed it off but then I tried it at home with my own grinder and wow, the difference was real. I was keeping like a quarter pound in there for a week and a half and wondering why my pour overs tasted muddy. Now I only load what I need for the next day or two and the cups are way brighter. Anyone else weigh out single doses right before grinding, or am I overthinking this?
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robertsmith20d ago
I've been leaving beans in my hopper for years and honestly the taste change is way smaller than people make it out to be. The real issue is oxygen and heat, not the hopper itself, and most of us go through a bag fast enough that it doesn't matter much. If you're buying good beans and drinking them within two weeks, the difference between dosing fresh and leaving them in there is pretty tiny. I think grinding right before brewing matters way more than when the beans hit the burrs.
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