The bean-or-ground decision is really a decision about who is making the coffee. Whole bean protects flavour for longer — ground coffee loses aromatics quickly once the surface area is exposed — and generally delivers a better cup per pound spent. Ground removes a step, a machine and a training requirement. In settings where staff turnover is high or there's no grinder, it's the pragmatic answer and the consistency is easier to control. Venue type usually decides it: cafés an
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