Agreed. Grinding is night and day better than the preground. If I can, I definitely will grind
I'll agree to that as well... have a little burr hand grinder that I use. It's tedious, but the grind is uniform and the taste reflects it. Also, I add a pinch of Kosher Salt to my grind before brewing to cut the bitterness... sounds strange but it works, especially with lighter roasts.
I've taken to a cold coffee recipe that I like quite a bit; swiped it from AB and I add a bit of Almond Milk (1/4 cup) and Cacao powder (1/2 tbsp) to the finished brew; lid up the Yeti and it's good to go. The recipe is as follows:
40-grams freshly ground coffee
100-grams boiling water (filtered or the best bottled you can get)
Pinch of Kosher Salt
200-grams ice
100-grams cold water (filtered)
Place fresh ground coffee in a 16-oz Mason Jar and pour the boiling water on; stir and brew for 3-minutes (loosely covered).
Remove the cover and add the salt, ice, and cold water; cover tightly and refrigerate for at least 6-hours (normally I'm 8-9 hours).
Filter the brew through a fine coffee filter (I use a hand strainer lined with a coffee filter over a good size bowl); you should get 8-10 oz finished product.
Enjoy!