I got chatting to an espresso bar owner today and he swears by freezing green coffee to preserve freshness. A bit of research into the concept raises a few questions. I source my green from beanbay - what's the average age of beans arriving in the bay? Anyone actually attempted this? I would think vacuum sealing the beans would be essential.
Or is this a case of the juice not being worthy the squeeze?
https://perfectdailygrind.com/2021/1...-green-coffee/
Or is this a case of the juice not being worthy the squeeze?
https://perfectdailygrind.com/2021/1...-green-coffee/

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