I used to wait until the coffee was about ready to use before freezing, with the idea that I just needed to take it out the night before and I'd have perfect ready to use coffee the next day. In practice I found that while it was ready to use right out of the freezer, it staled a lot faster. Has anyone else had this experience?
I generally freeze anything I'm not going to use in the next week or two within a couple days of roasting, then make sure I time my coffee usage so I can give it a few days to mature after removing it from the freezer. For one pound bags, I usually remove the next bag from the freezer right after opening the previous bag.
cannonfodder wrote:When they arrive. While freezing will prolong their shelf life, they still age. The degassing still continues even when frozen, just at a much slower rate. Take a bag, tape over the one way valve and put it in your freezer. Check on it a month later. The bag will have puffed from the slow degassing.
This hasn't been my experience. I use a regular upright freezer, which isn't really ideal, but the bags don't puff up after only a month. They do puff up as soon as they're removed, through. The only puffed up bag in the freezer is a pound of sadly neglected decaf Epic Espresso roasted last April, which looks like it's about to burst. I was actually going to post a photo of it to show how well sealing valved bags with tape works.