On Mon, 12 Jan 2004 15:22:31 GMT, Scott
> wrote:

> In article > ,
> "Fred" > wrote:
>
> > I like Kona as well. I think it ranks right up there with Jamaican Blue and
> > like. Incidentally, I sell coffee and always take mine home ground rather
> > than grinding it at home. Why? Because the commercial burr grinders we
> > have at the store produces a more uniform and flavorful grind than my home
> > machines. Since a lb. of coffee only lasts less than a week at our house,
> > it's always fresh enough. No need to imagine people cringing.

I agree!
>
> Unless you're making espresso, only blade grinders or the worst of burr
> grinders will have a significantly worse quality grind compared to a
> commercial grinder. My Solis Maestro makes a quite uniform grind for my
> vac pot.
>
> Considering that ground coffee stales in less than a day, you're losing
> FAR more than you're gaining by grinding at the store.

Baloney. Coffee isn't caviar and it can sit for up to a
week without losing quality if you begin with quality beans.
One of my family members works for Peets, so I get any
coffee I want for free on a weekly basis (and I want it
pre-ground). News flash: The good stuff doesn't degrade
overnight.

Kona is one of Peet's most expensive coffees - it's good -
but it't not my favorite (and it's not "fake" Kona either).
I prefer African or Indonesian. It's a matter of taste. I
like my coffee beans strong, dark roasted & finely ground
(expresso or Arabian). Kenya and Sulawawesi Kalosi are my
favorites to date.


Practice safe eating - always use condiments