What factors lead to the deterioration of the quality of ground coffee powder?

The main reason for buying fresh coffee beans is that after you can go home, you can go back to the best process of fresh grinding, brewing and enjoying every day, and happiness really soars!

At the beginning, I was also a user of Syphon, the classical style is very "Zen", but to be honest, it also takes a lot of time, if you want to be lazy, you may skip it once. So now most of the time is still flushed by hand. The equipment is also very simple, a high-level filter cup, suitable filter paper, their own hand pot, is enough! The most important thing is that you can drink freshly ground coffee and delve into hand brewing skills. From the temperature of the water, the speed and flow of water injection, to the slow dripping of coffee liquid, as well as the warm aroma of coffee and the taste of coffee at different temperatures, I have become a person who pays more and more attention to detail.

Freshly ground coffee will have a fresher cup of coffee. You can also decide the roughness by yourself, corresponding to the grinding thickness of different beans to brew better coffee. Why is freshly ground coffee better? There are three factors that contribute to the decline in coffee quality: overoxidation, water attachment and carbon dioxide consumption.

Oxidation

The complex compounds in coffee beans can produce the aroma and flavor of coffee. Not all of these compounds are stable, which means they can change rapidly. Through oxidation, a compound interacts with air molecules to produce different molecules, and some ideal flavor and aromatic compounds are released from coffee beans. When you grind your beans, you start the oxidation process, which is a good thing if you brew immediately, but not if you wait too long.

Once these coffee beans come into contact with the air, oxygen begins to destroy their taste, changing their smell almost immediately, degrading and oxidizing the soluble substances in the coffee. Oxidation gives your coffee a unique (depending on roasting) flavor and flavor, but oxidation will continue, whether you are brewing or not. You can fully enjoy the taste of coffee by brewing it with freshly ground coffee instead of pre-ground coffee powder.

Moisture attachment

Here's what you may not know: the oil in coffee beans is water-soluble, otherwise our favorite coffee wouldn't have that good taste or smell. However, it doesn't need a lot of water to dissolve these precious oils, but even the moisture in the air can dilute your coffee. So, unless you live in the Sahara, do not expose your beans to the air, it will destroy their integrity, pre-grinding will only make things worse. Because when you grind your beans, you create more surface areas, allowing the water to dissolve the oil, thus accelerating dilution.

CO2 consumption

Well, this is very similar to the previous one. CO2 is the main agent that delivers coffee bean oil to coffee, and when you grind coffee beans, you create more surface area to allow carbon dioxide to escape. Coffee beans are already very porous, so grinding will only make it worse, and if you brew it right away (as you should), that's a good thing. If you are not careful, improper storage of beans will cause them to lose most of their carbon dioxide (3) quickly, and grinding will only make this more difficult. If you leave your coffee on hold for hours or days, you are wasting it at all.