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I don't have the best equipment, nor the priciest beans, however on most days I end up with an exceptional (to me) result, good crema, great taste balance, terrific smell. I can't replicate this result all the time though, no matter how repetitive my preparation is. I realize this question...

I have experimented carefully and this is what I have concluded: Grinding your beans and letting it rest for minimum 20 minutes gives you more flavor and aroma than brewing right away. Right after grinding there is considerably less aroma; perhaps the micro-heat and cellular trauma stresses...