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Frozen grinder Hoppers

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  • Frozen grinder Hoppers

    Here's an interesting article.

    Freezing roasted beans has always been a controversial subject, some swear by freezing to retain freshness others are against the practice, I tend to be in the latter catagory, though won't be pedantic.

    Is this company on to something, or is it just another marketing gimmick?

    "Will set up a simple poll, if you do freeze beans perhaps you would care to expand on your method by replying in the thread.

    Though more roasting companies are experimenting with freezing green coffee, few have applied the approach to roasted coffee in cafe settings — despite the fact that there is an even slimmer window of peak quality after browned beans have left the drum.

    “We’re constantly using coffee that’s either too fresh or too old; it’s all over the place,” Proud Mary Coffee Founder and Owner Nolan Hirte told Daily Coffee News of the challenges behind their bars that has led to a recent breakthrough."
    https://dailycoffeenews.com/2019/11/...-peak-quality/

    Mahlkönig EK43 grinders with hoppers placed in a custom Freezer case
    13
    Yes.
    7.69%
    1
    No.
    53.85%
    7
    you must be joking.
    38.46%
    5

  • #2
    Mostly gimmick I expect.

    Imagine the water ingress when they open the cabinet to fill the hoppers. Their next model will be fan forced or liquid nitrogen soaked

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    • #3
      Originally posted by Andy View Post
      Their next model will be fan forced or liquid nitrogen soaked
      Someone's already done LN2, at least at lab scale: https://www.nature.com/articles/srep24483

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      • #4
        According to that article , 9 days of beans resting is the magic number!

        Comment


        • #5
          Originally posted by skeevs View Post
          According to that article , 9 days of beans resting is the magic number!
          9 days of resting - for their degree and style of roast, in their storage conditions, with the quality of green they buy. it works for them. too many variables to make generalisations to other people's coffee like that.

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