Quote:
Originally Posted by why 
You got me.
Never said it was. But the chemicals in the beans don't change significantly from the grinding process, and stored away from heat and light there's really nothing to cause much of a reaction. Any reactions that do take place would be incredibly slow, hence the extremely long shelf-life. The expiration dates are usually the same for both bean and ground forms for this reason. There's just not much of a difference. If anything, I figure mechanical agitation of the grounds would cause the coffee to deteriorate more than any chemical reaction. But I'm not a chemist and this is just my intuition, bolstered by the fact that expiration dates on ground and bean form of coffee are similar from what I recall.
Nonsense. See above. Also, the bag will not burst since it needs to reach its dimensions at standard air pressure before it even endures any strain. Not all factory-ground coffee is stored in bags, anyway.
I've never seen anyone adjust the grinder. If they do it, it's probably at the start of their shift.
He can and probably would, I'm sure. Still, I laugh at that thread when I see it because it's a big hoo-hah over nothing and not any different from the goofballs on Chowhound or whatever foodie sites there are discussing their silly pretentious hobby of seeing who has tasted the rarest foodstuffs, the vast majority of which are inferior to what's more or less considered a no-frills, no-fuss, standard version made elsewhere.
I disagree. Italian chocolate isn't the 'world-best' by any means. It's good, but it's just an inferior version of stuff from Switzerland, France, and Belgium. Specifically, I think Italians make the chocolate too sweet because otherwise it comes out too bitter. But I don't know enough about the process, I just know that I consider the chocolate boutiques and factories here to produce generally-overpriced chocolate that's too 'candied' for me.
Thanks for everyone participating in this little digression, though. It's given me a reason to check some things out and see if it'll change some old preferences.
You got me.Never said it was. But the chemicals in the beans don't change significantly from the grinding process, and stored away from heat and light there's really nothing to cause much of a reaction. Any reactions that do take place would be incredibly slow, hence the extremely long shelf-life. The expiration dates are usually the same for both bean and ground forms for this reason. There's just not much of a difference. If anything, I figure mechanical agitation of the grounds would cause the coffee to deteriorate more than any chemical reaction. But I'm not a chemist and this is just my intuition, bolstered by the fact that expiration dates on ground and bean form of coffee are similar from what I recall.
Nonsense. See above. Also, the bag will not burst since it needs to reach its dimensions at standard air pressure before it even endures any strain. Not all factory-ground coffee is stored in bags, anyway.
I've never seen anyone adjust the grinder. If they do it, it's probably at the start of their shift.
He can and probably would, I'm sure. Still, I laugh at that thread when I see it because it's a big hoo-hah over nothing and not any different from the goofballs on Chowhound or whatever foodie sites there are discussing their silly pretentious hobby of seeing who has tasted the rarest foodstuffs, the vast majority of which are inferior to what's more or less considered a no-frills, no-fuss, standard version made elsewhere.
I disagree. Italian chocolate isn't the 'world-best' by any means. It's good, but it's just an inferior version of stuff from Switzerland, France, and Belgium. Specifically, I think Italians make the chocolate too sweet because otherwise it comes out too bitter. But I don't know enough about the process, I just know that I consider the chocolate boutiques and factories here to produce generally-overpriced chocolate that's too 'candied' for me.
Thanks for everyone participating in this little digression, though. It's given me a reason to check some things out and see if it'll change some old preferences.
good beans dont have expiration dates because they last forever. they have roasting dates because after a certain time there are changes in volatile gases and oils that does change the flavor of the beans. all you really have to do is buy a bag of good coffee beans and grind them and brew some coffee everyday. i promise you will notice changes after a certain point.
interesting. cary grants thread i felt was like the least foodie type thread because of the knowledge in it. he also doesnt write tripe reviews, but just photos and answers questions if you have any. and he posts a lot of no frills stuff like quality parmiggiano reggiano as well
also i'm not talking about confectioneries, but chocolate bars. italian companies like amadei and domori make some of the best chocolate. us companies like amano and patric also regularly win shows and a lot of places that traditionally just exported beans are starting to make really outstanding bars as well. if you ever read reviews you'll notice swiss is not really on the radar and belgium artisanal bars are just barely starting
the best chocolate maker in france is probably cluizel and i prefer most of the bars from the companies i listed over most of his bars
man if i were in italy i would go visit the amadei or domori factory on a weekend off
![icon_gu_b_slayer[1].gif](http://files.styleforum.net/images/smilies/icon_gu_b_slayer%5B1%5D.gif){kind=icon}
that is an awesome feeling!!
