Should you store your coffee in the freezer?

Maybe.

Let's get into this a little bit more detailed.

Talk about when it's good to use the freezer to store coffee on dhe.

Ready when it's not to start with.

Let's talk about why you might want to steal your coffee in the freezer.

Very cold temperatures are great at slowing certain kinds of reactions involved in things going stale.

Freezing temperatures, slowdown oxidation.

They prevent the loss of volatile, aromatic compounds.

They just generally slow the stealing process.

Now most domestic freezers don't go cold enough to completely stop that process.

I think the research done by a sort of famed coffee scientists, engineer roasted builder Mike Sivits said that you needed to store coffee at minus 40 that magical temperature where it doesn't matter what units you're talking about anyway.

Most domestic freezes livid about minus 20 degrees Celsius.

That's good enough to help slow the process quite dramatically.

Freezes, however, have a problem.

They are incredibly dry places at those kind of temperatures.

Moisture can't stay in the air.

It comes out of the air and forms ice crystals.

If you've ever owned a freezer.

You love seeing that happen and you'll know that freezes need de icing, all of that ice.

All of that buildup has come from the air.

Now, how does that affect coffee?

Well, in an ideal world, we could put coffee in our freezer and it would slow down the stealing, and that would be great.

What we want to do, however, is really limit the interaction between the coffee beans that are now minus 20 degrees Celsius.

Andi, any kind of air well you don't want to do, is this.

You don't go by a big kilo bag and put the whole bag in the freezer and then every morning, get the bag out, get you coffee out.

Put the bag back in the freezer because all you're gonna do is introduce lots of fresh, humid air into those beans.

You get crystallization of ice on that coffee.

That's just bad in every single way possible.

So here's your best practice.

If you've bought a kilo of coffee if you bought a couple pounds 35 If you've brought more coffee than you need in the next week or two, then we want to do is parceled out into 1 to 2 week sort of quantities than freeze those right?

You want to get rid of as much air in whatever you're freezing in as possible.

Ideally, now some people go a sw far as vacuum packing it.

That's a little extreme.

And I'm a little uncomfortable with the amount of wasted that comes from that.

There are certain things that require vacuum packaging, and I'm okay with that.

But I think vacuum packaging coffee just the waste is a little bit for me, but it is probably the best possible way to do it.

But I wouldn't go so far as to vacuum seal individual portions unless you had a coffee that was incredibly expensive.

And you were running a very, very, very cold freezer.

Sir, you bought that kilo.

You wanna parcel out to say 250 grams, 300 grand, 350 grand.

Whatever you prefer into those kind of parcels, you can use freezer approved sort of mason jars.

If you want to do that, you could obviously use freezer bags if you want to.

Those things are reusable, and that thing is good or you can just buy three or four individual normal size retail bags and put all but one in the freezer.

And then what you want to do is take out a portion the night before you need it.

Do not open it and let it defrost overnight.

Little do you find just on the counter overnight.

You don't open it when the beans of that cold because you will get some compensation forming on them on.

Broadly speaking, that's just not particularly good for coffee.

You don't really want to do that.

If you just bought a regular size retail bag, it's just not worth you freezing that it's not.

Just just use it over the next couple of weeks and you'll be completely fine.

You're not going to do much to really change the state of that coffee.

If the coffee is stale out of date to begin with, there's no point freezing it.

Nothing good will happen there.

Nothing bad will happen, but nothing good will happen.

So why bother?

In summary If you've got Maur fresh roasted coffee than you need in the next couple of weeks, take the excess and portion it into 1 to 2 week portions, seal them air tight, get rid of as much as you can and freeze them.

And then the night before you need a portion, take it out of the freezer.

Letter.

Defrost sealed on the counter the next morning.

Grind, drink.

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