Fred> Goodness, no! Coffee made from freshly-ground beans stored in the
 Fred> refrigerator is vastly better than instant coffee. It is well worth the
 Fred> little bit of extra effort.

I certainly agree that coffee made from coffee beans is vastly better
than instant coffee; incidentally, I occasionally find myself in this
unfortunate position: I am at someone else's house; the host offers me
coffee.  I accept gratefully.  The host gets out a jar of instant coffee
and starts to make it.  While valiantly trying to suppress the gag
reflex, I mumble something about having changed my mind, invariably
producing a puzzled look on the host's face.  Is this unconscionably
rude?

Anyway, that wasn't the point of this posting -- I was curious about the
notion that one should refrigerate coffee.  This is accepted wisdom in
the US, but I don't recall seeing anyone do this in France or Italy,
where coffee is almost a religion.  I used to drink French Carte
Noire, then Lavazza (Italian espresso), now Kimbo (also Italian
espresso; I find it much better than Lavazza).  I buy it pre-ground,
vacuum-packed.  As far as I can tell, there is no degradation of quality
in the can, and although I keep it un-refrigerated (in a sealed
container) I cannot tell the difference between the first cup and the
last.  I make it either using a stove-top espresso maker or a small
electric espresso maker.  I usually finish a 250g can in 4-5 days.

Why do I not see any difference?  Am I just being unobservant?  Are
people talking about storing coffee for longer periods?  Is it different
for espresso?  For drip-made coffee?  

                         Jak Kirman                        j...@cs.brown.edu
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De gustibus non est disputandum.