The debate of freezing coffee...
is still raging both inside and outside of the specialty coffee industry. If you ask coffee legend and roaster extraordinaire George Howell he will tell you that freezing coffee is great way to store it. Even so much that he does it to a lot of the coffees that come from his brand. Baristas who work for him even use "vintage" coffees in barista competitions that are multiple years old. This ignited my curiosity, so last November I bagged and boxed. a coffee I'm very familiar with and dropped it in the freezer. I didn't use any special tools or vacuum sealers, I just pushed all the air out of the bag, and used an airtight Tupperware.
Fast forward to today, this coffee is coming out of the freezer and dropping into my hopper (after thawing out of course). I'm going to test this in all the ways! I'll be comparing the frozen batch it to a fresh roast of the same blend. So first off we'll start with looking at the beans themselves, the fragrance of the grounds, the tastes and aroma of the shots, and last but not least we have to see if freezing has any effect on the extraction percentage. So what are you waiting for? Hit that play button, and don't forget to drop a like on the video, subscribe to my YouTube channel, and maybe even my Instagram if you're in need coffee content more than once per week.
April 30, 2021
[…] If you've been around for awhile this whole premise may sound familiar because I did roughly the same experiment with one year old coffee back in December of 2019. So I figured the next logical step in this […]