lucasd wrote:You need to grind coarser to keep frozen beans with similar time.
I have not found significant difference for grinding frozen. Maybe I even found out it has negative effect with conical grinder.
I simply store beans in freezer, but use room temperature for grinding (take package from freezer).
The results may be different with big flats...
Well, this might not be true in every case. For me and my "little" flat (Rancilio Rocky - 50mm flat burrs), I end up grinding my frozen beans one to two clicks finer. Currently the three coffees I'm currently drinking (medium to medium-dark roast) all take a setting of 2, whereas at room temp they are somewhere between 3 and 5 (coarser). This grinder is stepped with 55 settings, but 7 on down is espresso territory. With my Rocky, which admittedly is not quite the grinder for great espresso these days, freezing my beans really popped the flavor...much to my surprise and delight! This has helped me limp along until my Monolith Conical comes knocking at my door in October. Actually I'm hoping this part of what you said is true...that I no longer need to freeze my beans every night once the MonoCon comes! Maybe others that have tried freezing their beans and use a conical burr grinder (especially the MonoCon) could chime in with their experience.
For me...actual experience trumps theoretical principles in the cup everytime...but that's just me!