from personal experience, freezing has been a pleasant experience. i used to order 2lbs of black cats and upon receiving the shipment, i would throw them into the freezer. when it was time to use some, i would only pour in enough beans for 1-2 days into the hopper of my rocky. tasted great down to the last bag :)
Since, this is turning into our typical freezing vs antifreezing discussion, which I always enjoy, ('0)), I wish to toss this tid bit back into the hopper. One of the reasons there is no agreement on whether freezing delays staling, is that there are differing definitions of staling. Some believe that beans begin to stale the minute they leave the roaster. Then there is the majority group that believes that beans peak in flavor after they have "rested" for a period of time and then staling begins. Joining one of these camps requires considerable experimentation; a process that I plan to wrap up sometime in mid '08. I plan to publish my findings in the Journal of the Coffee Roasting and Preservation Society (CRAPS) for all to see and thus I will end the debate forever.
--- Joining one of these camps requires considerable experimentation; a process that I plan to wrap up sometime in mid '08. I plan to publish my findings in the Journal of the Coffee Roasting and Preservation Society (CRAPS) for all to see and thus I will end the debate forever.
Hi Bob... Scientific process and extensive research by Barry Jarret, plus Schomer's endorsements of freezing have not even stemmed the tide of debate in this arena, so perhaps your research will not either. I do think I see a market for the Journal you listed, comprised mostly of folk who follow coffee bean eating marsupials around the jungle collecting 'spent beans'...
I've done best with my mail order roasted beans tossing them in the freezer as soon as they arrive. I've been meaning to split a bag and taste test maybe a week after the beans arrive (already somewhere between day 2 and 6 after roasting). I hope to publish my findings in Better Macchiatos magazine (BM).
I always store freshly roasted beans in the freezer if I don't plan to use them for a few weeks. Finally I made a taste comparison between the same beans that were never frozen and those that were. The 32 day frozen Harrar had double the flavor compared to the nonfrozen Harrar even though the frozen Harrar was 15 days longer after roast. Picture doesn't show it well but nonfrozen Harrar shots did have more light brown colored crema.
Interesting. But how did both shots compare with fresh beans say 5 days old, that is the question?
BTW without reading the captions I'd have picked the shot on the left as being slightly (very slightly) better than the shot on the right. Although neither shot looks really great to me. How'd they taste?
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