24/01/2022
𝗪𝗵𝘆 𝗳𝗿𝗲𝗲𝘇𝗲 𝗰𝗼𝗳𝗳𝗲𝗲?
When paired with heat generated by the grinder, coffee at room temperature is more pliable and requires more energy to break down into smaller particles, which produces more static electricity. Frozen beans will shatter more easily than fresh ones. Lower moisture levels during grinding will also reduce static build-up. Consequently, more pronounced flavours and increased extraction yields can be achieved.
As the vapour pressure of water is lower at -18 degrees than at room temperature, the air in the freezer is dry. Because of the low temperatures and thus the low vapour pressure in the freezer, substances that produce odours are less active than in the refrigerator. However, the freezer is an enclosed space, and your coffee should be stored in an airtight container to prevent unwelcome odours from entering.
Under regular circumstances, consumption of old coffee beans would prove a stale and lifeless cup; the coffee flavour and aroma degrade as the solubles begin to oxidise. Freezing locks in the flavour of the beans and will maintain their current state for months, maybe even years after roasting. To preserve the freshness of exceptional coffees, it is recommended to freeze them at their peak maturity to stagnate the degassing process.
Imagine rummaging through your freezer one day to discover that you still have some of your favourite coffees from a few years ago, which still retain 90% of its original taste.
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