Unfortunately this appears to be correct:
About the author: Erin Meister ... trains baristas and inspires coffee-driven people for Counter Culture Coffee.
Despite Erin's credentials, additional nonsense
unsupported assertions may be found throughout her short article. First, on grinding frozen beans:
Avoid putting still-frozen beans through a burr grinder. Moisture on your burrs is a one-way ticket to Rustville. If you must freeze definitely be sure to defrost.
Defrosting seems like a good idea. But I've ground frozen beans on several occasions, and not had any problems with rust. Perhaps moisture from condensation is more of an issue in the humid southeast.
Second, on freezing preground coffee:
The preground samples, however, were a totally different animal. While the room-temperature-stored sample produced a noticeably "meh" cup that lacked sparkle and had a bitter finish, the frozen grounds turned into a cup of buttery, maple syrupy deliciousness—just as good as the fresh whole beans did.
Freezing directly after grinding allows the coffee to hang on to the delicate aromatics
Just like you, my first reaction was, "Wait...what?" But it kinda makes sense.
Uh... no, it doesn't. According to Erin, freezing whole beans is akin to taste death, but freezing preground coffee works great. In that case, we should all be using frozen preground coffee, right?
IMHO this article is for amusement only.