Coffee grounds have a much higher capacity for pleasant acidity, a wider range of bodies, and more flavor compounds to be extracted compared with instant coffee.
One method of grinding is to use a burr grinder, which crushes coffee into pieces of uniform size. Blade grinders are also used to chop the beans into small pieces, and coffee can also be run through rollers or pounded.
When coffee has been ground it will oxidize faster because there is more surface area exposed to oxygen. Additionally, the finer the grind of coffee, the faster it will oxidize.
Although the flavor of ground coffee begins to decline very quickly, it can remain drinkable for several years.
Ground coffee comes in several sizes. The sizes range from very small, almost like a powder (for Turkish and Espresso) to coarse ground (for French press, and cold brew). Some kinds of coffee, like the Turkish coffee, keep using a specific size partly because of tradition, so it's not always about functionality.
Fresh-brewed coffee grounds are able to hold onto all of the essential oils, making it lower in acidity than instant coffee. The outcome will tend to have a fuller, richer taste. As a result of the brewing process, there are more varieties of flavor to be extracted in fresh coffee.
Ground coffee retains more of the caffeine content compared to instant coffee due to the brewing process. Caffeine content varies by brand, brewing method and coffee-to-water ratios.
Ground coffee
