Been freezing speciality coffee for years and I love it. Your point of individual smaller bags so you do not have to open it up serval times to get a smaller amounts is perfect. Well done!
Thanks John. I was pushed to learn to freeze when living abroad and traveling. I would get care packages with stuff like fresh coffee, which I wanted to enjoy for a longer time. Of course fresh is best, but well frozen can be second best.
I have 8 pounds of Ethiopian coffee, divided into 4 bags of 2 pounds each. But how can i freeze it. Can I put all of this coffee in a vacuum sealer and freeze it? Or should I divide each 2-pound bag and freeze it separately when I open it? Then, can I keep the remaining 4 bags at room temperature?
That sounds like a lot of great coffee! I love Ethiopian beans. Both of your plans sound like good options. It may just depend how quickly you use the bags if you take out 2lbs (keep them in original packaging for freezing). If you use 2lbs in 3-4 weeks, that should be great. Just pull out a new bag each month or whenever you need. However if it would take you more than 4 weeks to go through a 2lb bag, then I'd split it up. Ultimately coffee is best fresh under 2 weeks. A lot of coffee is still enjoyable 3-4 weeks. After 4 weeks most coffee gets flat or oxidized. Freezing just slows the process considerably. It will go stale (oxidize) in the freezer as well but the rate of decline is months rather than weeks.
Hey, I bagged my coffee in ziploc bags and even though they're sealed, they still release some odor. Is that normal? I've read that polyethylene is somewhat permeable by gases, but is it hurting my coffee at all? Will using double bags help in any way?
Great question, yes it is normal for air to escape and for you to smell the coffee. Like putting on multiple layers in the cold, we can slow the process and trap the air better with additional layers (bags) The primary concern is not that air is escaping, but to prevent freezer air from entering. If I freeze coffee I generally use coffee bags (original packaging) or a zip lock and then place them together in another bag or even rubbermaid type container as the outer layer. Again - this video is not so much to make your coffee great, but to try and slow the oxidation process. If you have original coffee packaging (save your bags and reuse them) then that's even better than a ziplock. PS. There are simple sandwich bag ziplocks and then there are heavy duty freezer grade ziplocks. The stronger the better.
I just found a great article written 5 years ago confirming that freezing coffee beans is good. They don't tell you how, but they do say it's good : ) perfectdailygrind.com/2015/10/to-freeze-or-not-to-freeze-that-is-the-coffee-question/ #frozencoffee #freezecoffee #howtocoffee
Adam would you mind explaining the difference between zip lock bags and airtight bags in freezing. And if zip lock bag, should i leave the bags in a container or not ?
Hi, nice question. I don't know the quality of the plastic, but that's what we're really talking about. I have double bagged in the past just to create a stronger barrier to avoid moisture loss as the freezer can create condensation or freezer burn. In the end, just seal them up well. I haven't done a sensory comparative test to know if some methods of freezing are better than others, but logic tells me, just lock it up tight until the day you need it. At that day, remove and use quickly reverting to standard coffee storage procedures. Welcome to share with friends and join the email list to stay tuned on training news and discounts. News: eepurl.com/cZU5R1 Welcome to the ROCC and HowToCoffeePro Community! ~ Adam
When pulling the coffee out of the freezer, would it be better to have it stored in a bag or container with a valve so it can degas, instead of plastic bags? Thanks for the video!
You can, but the slowness of aging and lack of oxygen in the freezer really makes the valve and degassing a mute point. Degassing valves are most important for fresh roasts in the first 2 weeks of coffee after roast. Later in it's life (and especially in a freezer) there is little degassing that ever occurs.
oh wow!!! thank you sooooo much for this. So many conflicting info out there... Your breakdown of this is exactly what I thought and exactly what I'm going to do! I agree, its not perfect - but it's far better than the alternative which would be ultra stale coffee by not freezing at all. I make 1 double/tripple shot latte a day and can never finish a 20oz bag of ANYTHING in one week. Ever. I even find myself forcing to make a 2nd latte in the afternoon just to go tru a bag of coffee faster. I really don't like doing that, cuz I prefer to have one great latte and be satisfied until tomorrow morning...where yearning for it makes it more satisfying.... :) (The only thing better than your method in this video, would be to pick, sort, dry, roast and grind each time for every single cup lol)
This is such great feedback Ann. Thank you. I'm sorry that I missed this comment, sometimes that happens with RU-vid. Keep up the great brewing and if you haven't already, I'd love for you to checkout the community and join the newsletter : ) eepurl.com/cZU5R1 ~ Adam
@@CoffeeTraining Covid lockdown converted me into a "full-fledge" @home Barista. Been using the ground coffee in my espresso machine. Today I decided to jump the broom and I bought the espresso beans and an electric grinder.. and some opaque air tight canisters... Why the hell not... I got all the time in the world to do the whole process haha!! But I have like 3 bags of grounds that will expire in July... so I'm not worried about tossing them anymore. I suppose I could push them a bit pass the expiration date if I freeze them... Cuz I will be busy with my new beans and grinder for a minute...hehe.... y'know what?? I dont even care if someone else thinks I shouldn't freeze them pass the expiration date - they are MY coffee and my process lolololol So thx again!!!!! This coffee culture is such a relaxing and fulfilling little hobby :)
Hi Gianmarco, good question. You know that I have seen more people practice freezing green coffee - and this is always vacuum sealed. Regarding roasted coffee, if you have a vacuum sealer available, then yes. The same logic applies as the purpose of freezing - to slow and nearly eliminate the oxidation. Removing O2 is certainly advised, but often those of us who freeze coffee are likely in a less than ideal situation... thus the need for freezing. You are right that removing O2 is helpful!
@@GianmarcoIerardi Yeah buddy! Have you signed up for my newsletter or checked out official courses at www.howtocoffeepro.com ? News and coupons at: eepurl.com/cZU5R1
Hi Erick, good question. 250g is not too large for me. In my case I would freeze 250g in the original bag and then when I pull it from the freezer months later I would likely use it within a week. If for some reason it takes you more than 10-14 days to use it, break it up into 2 bags. Ideally you only keep your coffee in the house room temp for 2 weeks. Does that help? ~Adam
