Which lasts longer: ground or unground coffee?
Which lasts longer: ground or unground coffee? And why?
It would seem unground lasts longer because less of it is exposed to air. Is this true?
Best Answer
That's correct. The greater surface area of ground coffee allows more trapped carbon dioxide to be released, taking aroma compounds with it, as well as making way for oxygen in the surrounding air to oxidize the aroma compounds and coffee oils.
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Quick Answer about "Which lasts longer: ground or unground coffee?"
Coffee beans will always last longer than ground coffee. This is because there is more surface area in coffee grounds which allows the oxygen to affect more of the coffee molecules at once.Do coffee beans keep better than ground coffee?
Coffee\u2013whether whole or ground\u2013is stored in airtight bags or container after being roasted to lock in their freshness. Ground coffee, compared to whole beans, lose its freshness faster because the surface area bared to air is increased after grinding.How long does unground coffee last?
An unopened bag of ground coffee usually lasts for 2 to 4 months past roast before losing most of its flavor. After opening, you should use the ground beans within 7 days if you're storing them in their original packaging. By doing so you will still be able to enjoy most of the coffee's pleasant flavor and aroma.How long does whole bean coffee stay fresh?
On average, coffee beans will keep fresh for around a week or two, if not placed in an airtight container which conserves their freshness and flavor. This is why it's a good idea to buy coffee beans that have a recent roast date, from a week or two ago.Which coffee lasts longest?
Whole Beans Whole bean coffee lasts the longest of all. It's good practice to keep beans whole until brewing for ultimate freshness. When you grind beans, grind just what you'll use for brewing. Whole bean coffee should be used within three or four weeks.Coffee 101: Wholebean Vs Pre-Ground
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Answer 2
It's not even if it lasts longer - beans will still be better at 2 weeks old than a supermarket bag of ready-ground is at first opening.
There are very good reasons a 'proper' coffee shop will grind the beans immediately before making your coffee. If there was nothing to be lost by bulk grinding it & grabbing a spoonful at the time of order… that's what they would do. It would be far more efficient.
There are some volatile oils which are first to go, very soon after being ground. Some of them are already gone even before they can bag it for sale; another half are gone before you buy it & open the bag.
Even as much as 4 weeks later, beans still won't have haven't lost them all - though they'll not be as good as when you first opened it, it won't be 'flat' yet.
I get through a lot of coffee, maybe 500g a week. I buy it in kilo bags & they're just as good two weeks after opening. A bag of supermarket ground you'd be able to smell the 'flatness' at 2 weeks.
I don't know another word to describe it, it's not stale but it's nowhere near as vibrant as it should be.
I'm talking of 'vac-packed' foil with a 'breather' valve at all times, above. If you buy truly fresh-roast I don't know the curve, as I get it so rarely.
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