another_jim wrote:The theoretical objection to freezing greens (as opposed to roasted coffee) is that they contain about 10% to 15% water. This water will crystallize when frozen and damage the cell walls. I have no way to judge this.
Probably the only way to judge it is with blind testing between "frozen" beans and never-frozen beans. It's not clear whether low temp storage will make any difference, since:
1. a good portion of the water (1/2 to 1/3, according to Illy) is bound or weakly bound inside the beans, so it may never freeze, and
2. the cell walls are blown all to hell in roasting anyway. (Obviously, if they're "pre-blown all to hell," it may affect the roast negatively).