this post was submitted on 07 May 2024
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Coffee
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You literally said in your comment “I’d have to assume”
And so when someone points out that your assumption is not only false, but tries to point out that your rationale isn’t logical, you take it as a personal attack…
Chill out dude. We’re talking about coffee holding techniques ffs and you’re acting like I called you a moron. I even pointed out in my comment that I wasn’t a connoisseur and posed it as a question.
You came in with a false assumption, literally just based on a stats post you likely found after googling. Talk about derailing… you took a conversation that would’ve been about the science of storing coffee and turned it… into a discussion about statistics??
Obvious troll. See ya dude.
Hey my bad. Theres no personal attack here. I interpreted your response as rude, because your equivocation seems to ignore that I acknowledged oxidation and/or static as relevant factors like you suggested, and instead responds to a false reading of a silly position I don't hold. I just don't think they're that significant, as in, storing your leftover unused grounds in a tin for a short time after grinding too much (read: a method of controlling oxidation) probably doesn't deserve pushback.
If the majority's coffee is presumably more oxidised than OP's; I don't think it's reasonable to assume that this is simply due to their collective ignorance about oxidation. And with that context, I don't think it's reasonable to answer a question about storing ground coffee with, "don't do it". Seems very Reddit. I doubt OP is grinding more than they need on purpose. But maybe you just missed/skipped that part of my comment. Either way, I'm open to my assumption being shown as incorrect, should anyone address it.