If I'm a coffee snob, then I'm a coffee snob -- but I really can tell the difference between fresh ground coffee and stuff that was ground only a day previously. Grinding releases oils and aromatics; the latter evaporate leaving the coffee to taste 'dead'. The grinder also makes a huge difference to taste, as does the brewing method and some coffees suit some methods but not others. I use different coffees for espresso than I do for Aeropress and so far I've only found one coffee that works acceptably for both methods (Lavazza Oro).
However, being able to tell the difference is a curse rather than a blessing. I typically drink tea at cafés unless they have a barista because it's harder to murder tea than coffee. Even bean-to-cup machines rarely do a decent job.
