Good grief man!! What have you done?!
Well, I don't, and won't be starting seeing as my home roasted beans are fine just the way they are. Thought it might be an interesting article though to discuss....
Want to drink better-tasting coffee? Freeze your beans, say scientists - ScienceAlert
My non scientist palette still reckons there is a freezery - frozeny flavour to anything you eat/drink that's frozen.
Good grief man!! What have you done?!
Haha. I know. Batten down the hatches!
An interesting one. I might try this with my home roasted beans just for the sake of it.
I still say off gas 24hr then argon or nitrogen fill.
Not much need for argon or nitrogen actually as the CO2 emitted during off-gassing is also heavier than air and if the beans are able to vent and left undisturbed, the CO2 should protect them from oxidation as effectively as either argon or nitrogen
... or just improve you grind consistency by getting a better grinder - I use Vario's at home and they made more consistent and better coffee than any other change in home gear since the '70's.
Back to the article - some of their "perceived flavour improvement" may be due to the old "grinder overheating the beans" chestnut. Quite a few commercial grinders are guilty of this fault.
I am with OP - never had any food or drink which did not noticeably go downhill when frozen.
PS: try irradiating it with U235 and see what it does...
I'm sure if you we desperate you could vac seal beans with limited degradation.
Actually has anyone tried grinding frozen/semi frozen beans vs room temp?
Might be better for beans that are just beyond their shelf life and start to get rubbery.
Just a thought.
Not a fan of vac sealed beans...
As an exercise, next time you fly, two identical bags 'o beans, one with the one way valve taped off and the other open.
Try the results at the other end....
There is no doubt that freezing beans is a method to slow the de gassing and staling process. obviously its better if you can avoid freezing and simply have access to suitably aged beans all the time, but there is nothing wrong with it as a way of extending bean life.
Clealy coffee made with frozen beans is preferable to drinking stale coffee. With high quality hardware you can immediatley see the difference even before tasting it, the same roast with half aged to say 2 months and half frozen for that time - the frozen coffee will basically grind and pour the same as when it was fresh, the stale coffee will be a sink shot.
As for people claiming to be able to taste something different in frozen beans, well until I see some statistcally significant blind testing of that theory, I call BS.
The biggest problem would be that your average Joe won't be doing it properly. I would imagine there's still plenty of people storing their preground coffee in the fridge or freezer at home. Even if it's whole beans they're probably not taking much care and after each use the bag would go back in the fridge or freezer full of any air and moisture it's taken on in the process. Everything I've read on this topic indicates that properly sealed coffee can be successfully stored in a deep freezer for a period of time with only minimal effects on its quality. For people living in remote areas it's often the only option. If these people also live somewhere hot and humid they might be better to store the coffee in cool storage of some sort once it's opened, but a temp controlled pantry or even a wine fridge is better than the kitchen fridge.
As someone who has stuck beans in the freezer in the past, I can comment from my POV.
- Yes, frozen beans are not as good as beans that have not been frozen but they have still been pretty good.
- I only froze beans before travelling so there is a supply available when I return home.
- I roast the beans in advance and rest them for about a week before freezing.
- I only froze a small quantity in a well-sealed glass jar filled as much as possible so there is minimal air space.
- I thawed the beans for about an hour before. I didn't notice any difference between thawing in the jar I stored them in and emptying into a coffee bag to thaw.
- The beans deteriorate fairly quickly once thawed and only good for a couple of days (which is why I only freeze 150- 200g at a time).
Never really tested but I suspect some beans freeze better than others.
Worth reading the original article if you haven't already - I don't think it's as conclusive as the media reports suggest.
Tamp"store at room temp"It
PS: Dave Walsh reckons we should grind it wet to get a more even grind.
There is a roaster in Sydney that has been freezing its beans up until the point of sale for at least 15 years. I've not visited their roastery in a long time, but a check of their website confirms that they are still arguing in support of freezing for storage and grinding the frozen beans.
The link to the article: Commercial link removed per Site Posting Policy
They have been around for a good while, which explains how they ended up with the coffee.com.au URL.
Last edited by Javaphile; 28th June 2016 at 01:28 AM. Reason: Commericial link(s) removed
Reviving an old thread...
I read this article - https://baristahustle.com/blogs/bari...aper-explained - which found that heat adversely affected grind quality, and recommended using frozen beans, stored in single use lots in the freezer. So... I had some 8 week old Decaf WOW! beans that were lacking somewhat, and froze some into small ziplock bags. Now the article suggests freeezing the beans at the time of peak quality, say a week or so after roasting, so I was not expecting a miracle.
Taste test: Ground 14gm nett in cleaned Eureka Mignon (no retained grounds), and pulled a shot on La Pavoni Pro - I was surprised to see a decent crema, and pleased with the taste. I was considering no longer buying the beans because it was taking me too long to get through a kilo, but now I think I will be able to continue with the excellent Decaf WOW!. In case you are wondering why decaf... just think caffeine - increased heart rate and higher blood pressure - abnormal heart rhythms - atrial fibrillation - stroke.
I recommend people give it a try.
I roast coffee at home in rather large batches. and rather than roasting every week I would do 10-15 pound batches (4.5-5 kilos) and freeze them using a home vacuum sealer after they have degassed.
doubt they are as good as a 3-6 days old batch but they do remain fresh for months. I even found an intact vacuumed bag that was 8 months old and it was not stale.
as for grinding I ground them straight from the freezer without thawing and were delicious.
some roasters freeze batches and keep them up to year as a reference for current crop of the same coffee from the same farms.
here is another article regarding an experiment conducted by founding member of SCA Jim Schulman regarding the freezing of coffee for long(er) term storage.
The thing to avoid is what people used to do quite a bit which is keep open bags of coffee in the freezer and have them going in and out each time they used some. This of course will wreck them quickly due to the moisture thatís added each time.
I will have to consider storing green beans in the future. inhave never even considered that before
One other thing to consider is that coffee beans tend to pick up whatever flavors are in your freezer so sealing them is of utmost importance.
Sorry quick post: I went to a freezing coffee (roasted) masterclass that ONA recently ran. In short freeze the coffee in individual portions when at its peak and seal in vacuum bags and keep as stable a temp while frozen as possible, grind asap once out of freezer (ie don’t thaw). Need to possibly go a touch finer from memory.
I work away, so am away for varied times. So freezing beans stops them staling in the cupboard.
I have noticed (as we all have) that everyday we grind a little finer till we get fresh beans, then jump back coarser and start again. So if im away for a week, i would need to jump finer to catch the beans staling.
Recently, i have been freezing beans into 100g lots and using from there. But my latest idea im trying, is to individually packed 20g beans into a ziplock bag, the bag is a size that requires the beans to be quite loaded in. I put the bags into a larger sealed jar.
I remove 1 20g bag, grind and go. Everyday, the grind is now very close to the same. It seems that at around 3 months freezer time, the beans need to be ground progressively finer.
I can get fresh beans, use them daily till the grinder is set at (say no2). Then split them up into ziplocks. Then knowing that i can change beans and retain the same grinder setting!
As only grinding for myself, 1 doppio per day, i couldnt keep up with the constant grind changes. Now its much easier! Works for me...