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mmccarthy
I don’t actually know is the answer, and without wishing to join in the deafening chorus of half-understood coffee science dick-measuring that coffee people do, I think it’s to do with the way the oil in the coffee is developed wrt heating method. I’m happy enough to have tested that 3 week coffee tastes better than 3 day coffee the way I roast it without getting too much into the why and the how.