freeze roasted beans will lose flavor

[Vinitasse]

I was in the middle of roasting at the time and didn't have much time for mucking about.

[Dragunov21]

Open... I told you where the article was so you could read it yourself
Honest... I told you what I edited and why
Objective... I have experimented with freezing, and therefore have visited both sides of the coin... objectively... and very quickly concluded it was a crap storage medium

Only after the fact when you were called out on it...

I'll be honest, I don't think much of Hamburglar's ability to reason or hold a logical train of argument, but editing the wording of cited resources to apparently strengthen your point isn't a good look...

[Vinitasse]

Great thread guys! Are you sure this OP isn't just pulling your leg? I personally think that anyone who adds margarine to coffee and then super-heats it can stick the result anywhere they like, including the freezer!

It's all real I'm afraid... it's a commonplace coffee-like-beverage prevalent throughout SE Asia

[Vinitasse]

So you've manipulated the article quote to suit your point of view. What's the point of even discussing this stuff if you can't be open, honest, and objective?

Open... I told you where the article was so you could read it yourself
Honest... I told you what I edited and why
Objective... I have experimented with freezing, and therefore have visited both sides of the coin... objectively... and very quickly concluded it was a crap storage medium

[habahabanero]

Great thread guys! Are you sure this OP isn't just pulling your leg? I personally think that anyone who adds margarine to coffee and then super-heats it can stick the result anywhere they like, including the freezer!

I'm not convinced of the water and ruptured cell wall argument, that's pretty much what happens during roasting - most obviously during 1st crack. Perhaps you can freeze roasted coffee, if you have to. I'm personally in the don't freeze camp, mostly based on experience with other aromatics that go into the freezer, only to emerge missing the desired vitality. I suspect it's a bit like freezing your cat, it's still a cat when it's thawed, there's just something missing.

[Hamburglar]

So you've manipulated the article quote to suit your point of view. What's the point of even discussing this stuff if you can't be open, honest, and objective?

[Vinitasse]

Thanks. That's what I was looking for.

But why delete the "probably?" And leave out the sentence "Some have found freezing to be adequate (reportedly most successful with dark roasts, with low moisture content)?"

Easy answer... because "probably" is a scientifically useless word and means absolutely nothing and.. secondly... just because "some" have found freezing to be "adequate" does not mean much to me either. "Some" believe in the man in the moon too... and the findings of the very few do not rule out the findings of the many... I think the conclusions drawn were clear... keep your coffee out of the fridge and/or freezer... period.

And.. if you're into "dark roasts, with low mositure content" it really doesn't matter one way or the other as the coffee was already killed in the roaster to start with.

Of course... wine fridges/cabinets are the exception as they approximate ideal storage conditions at 14-16 degrees.

[otahotah]

As the frozen bean banter has missed the very 'discussable', and far more black and white post by the OP...

It sounds like you are trying to replicate a form of 'instant' coffee?

If you are impresses by the aroma of 2 month old grinds, perhaps you should have a smell of some really fresh grinds. No comparison (regardless of origin/blend). The body is probably the result of the cornstarch/syrup, not the stale coffee.

I bought the roasted coffee beans then I ground a handful, then left some beans for 2months in plastic bag stored in proper conditions, ground this lot, and the coffee is still as impressive only slight loss of aroma.

some experiment needs to be done here, but i guess the sugar marjarine mix must have caramalized and seal the roasted bean to maintain freshness and balanced the bitterness. The wheat corn component strengthen the body-ness in the mouth feel.
Its the 1st gulp impression and satisfaction that 1 gets.

[Hamburglar]

Thanks. That's what I was looking for.

But why delete the "probably?" And leave out the sentence "Some have found freezing to be adequate (reportedly most successful with dark roasts, with low moisture content)?"

[Vinitasse]

Well have you actually tried it?

Cell walls rupturing? Other changes occurring to the oils? Please cite evidence.

Refrigeration and/or freezing is regarded as a failure as it causes the moisture and lipids to emulsify, accelerating oxidation and observably rendering the coffee somewhat gummy. And... if you really need citable evidence to reinforce logic... The Technical Standards Committee of the SCAA does not recommend freezing because testing indicates that freezing diminishes flavor. Please feel free to look into this further if you must.

[MrJack]

As the frozen bean banter has missed the very 'discussable', and far more black and white post by the OP...

coffee shop coffee is usually so-so, wholesale supply of the powder ranges from A$2.70/500gm to A$3.50/500gm. Glass of coffee at coffee shops cost around A$0.50c market stalls coffee is around A$4 A$5 per 500gm. 1 particular stall/supplier dominates the sales, this is in east malaysia. The beans are roasted with the mix recepes I mentioned earlier. The aroma, taste and body feel is awesome, I have grind them before and even left the beans for about 2months and the aroma is still intense but a little less perfume 'if you know what I mean', the body feel still very good. If I have another opportunity I will go through the roasted beans with a mag glass to seperate out all the bits to investigate further. The "speciality blend secret recepe " in this type of coffee is heavily sort after, and they monopolise the market. "the body" in the coffee, simply look on the milo tin recepe, they have wheat, corn, comprising a large percentage in the drink like 35%, this feel in good coffee is really satisfying. I am just giving a shot at trying to create this blend.

It sounds like you are trying to replicate a form of 'instant' coffee?

If you are impresses by the aroma of 2 month old grinds, perhaps you should have a smell of some really fresh grinds. No comparison (regardless of origin/blend). The body is probably the result of the cornstarch/syrup, not the stale coffee.

[TC]

We use a wine fridge set to 18 degrees C

[Hamburglar]

Yes! Finally some sense rather than unfounded 'science'.

I don't think anyone here thinks freezing is best. I certainly don't. Even if they did taste identical it's still just making life more complicated.

[Steve82]

What about the fridge?

When I roast some Decaf WOW, if I was leave the entire batch in the one way valve bag for say 3 days to de gas a bit. Then put half the beans in a vac sealed bag and put them in the fridge.

Surely they would have to keep better than sitting in the normal bag at room temp continuously exposed to air?

[TC]

I don't place too much trust in a lot of stuff HB or what anyone else writes for that matter. Fudged results and hidden agendas will generally deliver the required results.

Roast some beans and freeze some and store the others (properly). Give 'em time and taste them. As I previously suggested it's your coffee and you do what suits you.

Bottom line is if you think freezing is best, no amount of text here, on HB nor from the mouths of sirens for that matter is likely to convince you otherwise. Live and let live, but please don't force feed!