Freezing remains a viable method for the preservation of coffee roasted for espresso, for a period of at least 4 months.
Discussion
There are two possibilities that explain our slight preference for the frozen coffee, if indeed that preference was meaningful. The first is the more radical one that green coffee stored in a 50F basement degrades more rapidly than roasted then frozen coffee in a chest freezer. The second is that the flavor of frozen coffee, after being taken out of the freezer, peaks at a different rate than fresh coffee out of the roaster. We may have tasted when the frozen coffee was at its peak and the fresh was not.
But none of this affects the main conclusion, which is: Many things affect the taste of coffee. Freezing has an effect in the same order of magnitude as storing green coffee at room temperature, or of coffee resting in the first week after the roast. Since neither of these is regarded as particularly deletorious to the flavor of espresso, freezing should not be either. Freezing remains a viable method for the preservation of coffee roasted for espresso, for a period of at least 4 months.
Nu is die conclusie ook wat te kort door de bocht! Dan moeten we dit er ook bij zetten:Sterker nog:
Ze vonden de koffie uit de vriezer lekkerder!
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