B&W Classic espresso blend and freezing - Page 2
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- Posts: 1393
- Joined: 12 years ago
Weird, seen no real difference with freezing BW Classic or Natural. Just finished bag if the Natural I had in the freezer for a couple months (about a 180g left). Grind finer but that's normal for frozen. Never seen a drastic dosing range like that. I vac seal and I dose from frozen and put the bag back in a freezer bag. I pry won't order again though. I order their blends once in awhile for some reason lol, but far prefer their single origins.
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- Posts: 362
- Joined: 14 years ago
Have been buying from B and W since they opened and prepare like Bodie described earlier. Been ordering 5 pounds of their blends and lesser of single origins and blending with my roasts. Currently have 7-8 pounds vacuumed in Mason jars in freezer in carport as well as dozens of single origins from them and have roasted personally.
As long as I keep vacuumed have never noticed any deterioration thru the years. Only con is have to keep vacuum sealer hooked up and ready each day I use any so as to defeat condensation.
As long as I keep vacuumed have never noticed any deterioration thru the years. Only con is have to keep vacuum sealer hooked up and ready each day I use any so as to defeat condensation.
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- Posts: 918
- Joined: 14 years ago
Grind finer but that's normal for frozen. So are you saying that you don't wait for the beans to thaw before grinding?cmin wrote:Weird, seen no real difference with freezing BW Classic or Natural. Just finished bag if the Natural I had in the freezer for a couple months (about a 180g left). Grind finer but that's normal for frozen. Never seen a drastic dosing range like that. I vac seal and I dose from frozen and put the bag back in a freezer bag. I pry won't order again though. I order their blends once in awhile for some reason lol, but far prefer their single origins.
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- Posts: 1393
- Joined: 12 years ago
I've been freezing for over 10 or 12 years lol, done all the ways. For a long time now I just grind from frozen, pull out and dose quickly than seal back up into the freezer. I don't know the exact science but I know others have delved into that and it affects fines etc, I do grind fine than from fresh or frozen and defrosted.
I vac seal in pint sized bags that I always have around for sous vide and coffee. Usually about 180g per bag, than once opened I just place that bag in a normal freezer bag.
I vac seal in pint sized bags that I always have around for sous vide and coffee. Usually about 180g per bag, than once opened I just place that bag in a normal freezer bag.
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- Posts: 918
- Joined: 14 years ago
Thanks. I don't have vac sealer, don't know if I want to do that with having only one (2 double shots in about 4-5oz. steamed milk). I can't have more than that a day or my brain & heart go nuts. I'm going to try my next 3 bags I ordered today from Barrington without freezing---see if I notice any difference from freezing two ofthe three bags.
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- Posts: 1393
- Joined: 12 years ago
I do it b/c I feel like I get bored with a coffee fast so I have various beans in the one freezer. Years ago I used to order 5lb bags and breakdown the same, but after few weeks of the same exact beans I would get bored and want to throw out as I didn't want to keep drinking same thing over and over lol. And that really sucks when you end up with a mehh 5lb bag.
I also feel like for whatever reason I drink less than I used to. I usually only have a shot in morning after a lil pre-workout meal before gym, and than with 'breakfast' maybe I'll make an iced coffee with another shot or sometimes I'll just use the Hario Switch even for a quick cold brew over ice. I used to have like 2 maybe 3 shots before gym not even for energy just to sip on, than another shot after and maybe an iced coffee with another shot. Caffeine doesn't effect me, I just for some reason don't drink coffee as much as I used to.
I also feel like for whatever reason I drink less than I used to. I usually only have a shot in morning after a lil pre-workout meal before gym, and than with 'breakfast' maybe I'll make an iced coffee with another shot or sometimes I'll just use the Hario Switch even for a quick cold brew over ice. I used to have like 2 maybe 3 shots before gym not even for energy just to sip on, than another shot after and maybe an iced coffee with another shot. Caffeine doesn't effect me, I just for some reason don't drink coffee as much as I used to.
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- Posts: 918
- Joined: 14 years ago
I order through a few different roasters and typically order three 12oz. bags (for variety sake) one time & through another vendor the next time. I'm beginning to think that freezing my two 12oz. bags while I go through the first bag is not really doing that much for flavor, extraction. I could understand if I was doing what you are doing freezing 5 lb. bags & taking out whatever you feel like having in a given day from whatever roast you are desiring.
In my case, it is only two 12oz. bags I ever end up freezing, and when I am done with the one 12 oz. bag, I retrieve one of the two left in the freezer. I don't know that I've noticed that much of a flavor drop from keeping the 3 bags in the dark cupboard, 2 completely unopened & the one I open closed up after use & put back in the Airscape container vs freezing the other two 12oz. bags.
I typically go through a 12oz. bag in anywhere from 7-9 days, so by the time I open the 3rd bag to use, I would be at approximately 22 days post roast. Some companies say they don't even start serving their espresso until 14-21 days post roast.
In my case, it is only two 12oz. bags I ever end up freezing, and when I am done with the one 12 oz. bag, I retrieve one of the two left in the freezer. I don't know that I've noticed that much of a flavor drop from keeping the 3 bags in the dark cupboard, 2 completely unopened & the one I open closed up after use & put back in the Airscape container vs freezing the other two 12oz. bags.
I typically go through a 12oz. bag in anywhere from 7-9 days, so by the time I open the 3rd bag to use, I would be at approximately 22 days post roast. Some companies say they don't even start serving their espresso until 14-21 days post roast.