CoffeeOwl wrote:I once took a 250g bag out of the freezer and opened it after 3 hours - the beans were still cool. Since then I take the bag out one night (12 hours) before planned use.

I'm a true believer in the value of sleep. Having said that, I don't recall ever sleeping 12 hours straight.

ken

dancingpotato wrote:I read the article "Coffee: To Freeze or Not to Freeze" and I possibly missed the part on the proper method to defrost the beans.
I would like to defrost small amounts ... only one or two "scoops" at a time ... the beans have been stored in glass jars. How long should they be left at room temperature before grinding? I read that frozen beans can be ground but I presume then you would still have to wait for the coffee to reach an appropriate temperature ...
Any hints or suggestions would be most welcome ...

Find some small jars that hold about 3 days anticipated use and freeze in those. Depending on the condition and the particular coffee, take a jar out far enough ahead of time that it will be useful for your intended use, allowing for whatever further degassing you think will be necessary. Everyone using freezing will have their strategy evolve over time, as they find what works and what does not, for their particular usage pattern. I've obviously been interested in freezing coffee for a long time, however my own personal strategy has evolved, even within the last year.

This is one of those things that you can easily over-think. In general, smaller containers for freezing will be better than larger ones, because you can always get another container out of the freezer when you need one, whereas coffee that is past its prime is no longer optimal, no matter what you do with it.

We talk about "condensation" on beans exposed to air before they have warmed to room temperature, and how it harms beans, however we have no proof about that one way or the other.

ken

Ken Fox wrote:I'm a true believer in the value of sleep. Having said that, I don't recall ever sleeping 12 hours straight.

ken

Trying to start another useless thread?

Ken Fox wrote:We talk about "condensation" on beans exposed to air before they have cooled to room temperature, and how it harms beans, however we have no proof about that one way or the other.

... most of need to wait for the beans to warm to room temp.... perhaps Ken needs more sleep

cafeIKE wrote:... most of need to wait for the beans to warm to room temp.... perhaps Ken needs more sleep

Or maybe he just needs to find a warmer climate?

Never post just before you go to bed . . . or just when you wake up before your first shot. Whichever, it is probably good advice

ken

This debate is very interesting , I have spoken about it in this coffee blog in Italian:
http://caffeespressoitaliano.wordpress. ... 0%99aroma/
in Italy several baristas do not pay attention to this matters; such a pity!

In small amounts, one shot worth, I would just dump them in, grind and pull my shot. I doubt they will suffer any ill effects from condensation considering they are going to have a 40 second lifespan before they get slammed with 200F water at 9 bar.

I freeze about a half pound per container/jar. I will get them out the night before when I remember. Other times I remember when I head downstairs to the coffee bar before I leave in the morning. If it is not super humid, I will just open them and dump them in the hopper. Have not noticed issues but again, if it is 85% humidity and raining outside I may hold off, but usually dont.

God is in the details ... and you lovable coffee geek weirdos prove the point !
I am surprised that nobody has tried to hook up an electron microscope inside the brew head ... hmmmmmmmmm or have they?

Thanks for the hints !

You are 3 years too late...

Titan Grinder Project: Scanning Electron Microscope (SEM) analysis of ground coffee

cannonfodder wrote:In small amounts, one shot worth, I would just dump them in, grind and pull my shot. I doubt they will suffer any ill effects from condensation considering they are going to have a 40 second lifespan before they get slammed with 200F water at 9 bar.

Hurrah! For a one-shot, on a normal day, I find that the grinder heats them up to room temperature just fine and that the texture and consistency of the grind don't suffer. But then again, I'm not the type to get my undies in a bunch over a slightly "off" cuppa, either.

Slightly off topic: I have found that adding chipped ice on top of the grounds when brewing in my cheapie machine gives a greater time window of goodness and often a much finer brew.