Carbon Dioxide (CO2) is a major flavor carrier for coffee, i.e. its release in the water during brewing brings with it significant and important flavor. So what? So... ground coffee loses the vast majority of its CO2 within the first 60 seconds of being ground. Thus you want to brew immediately following grinding. Heat your water first! (you don't want boiling water anyway) Or if you're using drip, turn the sucker on the instant you've loaded the ground coffee.
See, the other post was called #1 for a reason...
