When it comes to coffee, freshness isn’t just a buzzword - it’s chemistry.
Whole coffee beans hold in delicate aromatic oils and compounds that are responsible for the complex flavours we love: nutty, fruity, floral, earthy. But once coffee is ground, those compounds are exposed to oxygen, and oxidation begins almost immediately. Within 15-30 minutes, much of that vibrant flavour and aroma starts to degrade.
That’s why pre-ground coffee often tastes dull or flat, no matter how good the beans are.
Freshly ground coffee, on the other hand, allows you to experience coffee as it was meant to be - alive, nuanced, full of character. At Black Poetry, we grind each batch just before dispatching it to you, capturing the volatile notes at their peak. That’s how you taste the cocoa, the citrus, the smoke. That’s how you feel the soul of the cup.
There’s also precision in grind size. Coarse for French press, medium for drip, fine for espresso - getting it wrong can lead to over- or under-extraction, affecting the balance of acidity, bitterness, and body. Pre-ground coffee doesn’t allow for that flexibility.
So the next time you sip, know that the grind matters. Not just for flavour - but for feeling. Fresh ground. Slow brewed. Always intentional.
