Get the most out of the daily grind: A coffee purist investigates

By Joe Yonan, Globe Staff, 11/6/2003

Coffee purists know the truth: If you want the freshest, most robust-tasting brew, you've gotta grind your own beans. Pre-grinding them at the supermarket or coffee shop might save time and mess every morning, but it will cost you dearly in flavor. Much like whole spices such as nutmeg or cardamom, coffee beans start to go stale as soon as they are ground, which means that the sooner after grinding you make the coffee, the better it's going to taste. Now, if you're a Folger's drinker, none of this matters. If you're the type that knows your Sumatran from your Colombian, and you don't hesitate to pay upward of $10 a pound for your fix, it matters quite a bit.

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