An exercise for the grind.

When I stated "All grinds are not created equal" I am not just talking about the end coarsness of lets say the peppercorn it being black, white, green or any of the variations in which peppercorns come or any dry spice, as a spice such as the peppercorn is crushed or broken, oils are released. The more you crush or grind the oils are lost. This has been argued, studied and debated by chefs for a ling time , is it important, does it really matter? In my view yes, flavor is flavor and what those flavors do to produce the final result is what it is all about. Controlling flavor and understanding how a herb, pepper or salt reacts with different ingredients is key in cooking. Here is a good way to understand what the hell I am talking about. Simply take 1 tablespoon of whole coffee beans and grind them in the coffee grinder or what has become today's fashionable spice mills and grind the beans for 5 seconds which should be a coarse grind, now brew a cup of coffee and taste, then in your mortar add the same amount of beans and crack them down giving them about 5 second of grinding with the pestle, the grind looks much coarser, now brew a cup with these beans,  by the way it is best to use a french press for this exercise and allowing the coffee to brew in the water for 2 full mins, the end result is the coffee ground with the M&P should have more aroma and taste. OK now that I have probably completely lost you and who knows what you might be thinking I will be back with recipes and you will understand why I posted this, but then again maybe not!!! Until then "Think Good Thoughts & Smile".