dick-san wrote:Quite a number of times over the years, I've heard / read the admonition "don't put coffee in the refrigerator nor in the freezer."
Why not? Does the lower temperatures cause rapid deterioration of the coffee, even when in an airtight container? Or is it simply that opening the cold container leads to condensation on the cold beans, which I'm pretty certain does lead to rapid deterioration?
Of course, I'm hoping that the latter answer is the correct one -- I only drink one espresso double a day and would like to try some of the roasters sponsoring this site...
Thanks for any insights.
Here's what I do: I roast every 2-3 weeks, in quantities too large to use up before it stales. I also roast for a friend who happens to be my internist. All of my friend's coffee goes into sealed valve bags evacuated of excess air and frozen immediately. As a precaution I put a piece of tape over the valve because these valves use a drop of oil in them and the oil will freeze with the valve either open or closed. The tape is to be removed when the valve bag is removed from the freezer for use.
With coffee I will use myself, about 1/2 to 60% goes into mason jars, filled to the rim, and immediately frozen in a cold (between -10 and -20F) freezer. The rest is used over the ensuing 8 to 10 days. The frozen coffee tides me over in between roast sessions and for when I return from vacations.
I never keep coffee frozen for more than 3 months and generally it is for about 2-6 weeks. With this approach I have never detected any significant degredation of the coffee compared to the fresh/never frozen coffee that makes up about 1/2 of my overall home consumption. I believe but cannot prove that it is most helpful to freeze the beans within a very short time after roasting, say within an hour.