mgwolf wrote:I have to adjust the grinder slightly coarser, however, than I normally would grind for that particular bean if it's thawed out.
+1 on the grinder. Frozen beans seem to fracture more easily, and produce a finer grind than room temperature beans at the same grinder setting.
I usually keep a bean load in a minihopper when grinding for espresso, so the beans are ground at room temperature. But for my occasional non-espresso brew (or when I'm single dosing a roast), I'll grind beans straight from the freezer. No problem as long as the grind is adjusted correctly.