yet again — if I was doing it all wrong. The main point of the Huffington Post piece is that when a roaster decides to roast coffee darker and longer, they're usually making a decision based on shelf-life (it lasts longer) and productivity (it's easier to produce on a mass scale). But that doesn't mean it's better. In fact, apparently if the beans are quite oily, it's a sign they've been over-roasted. Second, writer Nicholas Thompson insists that once you grind up your coffee beans, their oils and aromas start to disappear immediately, leading to not-as-flavorful coffee. Apparently even after a few minutes, "ground coffee is compromised beyond recognition," Thompson claims. We've heard this before, actually, and we believe it to be true: the flavor of a pre-ground bag of coffee will just never be as good, and I'm starting to think twice about the kinds of beans I buy now. We have a burr grinder at home and usually grind our beans with each batch of coffee we make, but lately time has been an issue, so I've been grinding large batches that last us a few days and setting them out in a jar to speed things up. Perhaps I'll rethink these habits. If it means noticeably better coffee, I'm sold. What about you?
Read More: Do Me a Favor. Stop Buying Bad Coffee by Nicholas Thompson | The Huffington PostRelated: How Do You Make Your Morning Coffee? (Image: sergign/Shutterstock)