COFFEE questions

[ManBearPig]

1)is it ok to store it in the freezer?

2)How many tablespoons per cup should i use?

 

[hiromizu]

Originally posted by: Kazaam
1)is it ok to store it in the freezer?

2)How many tablespoons per cup should i use?

Personal taste really. If you like to put it in the freezer, do it. If not, don't.

Try two tablespoons. If you like it, keep at it, if not, don't.

 

[imported_LoKe]

I keep my coffee in the freezer. As for "table spoons per cup", well, I use this kind of scoop, I don't know what the volume is, but I use three to a cup. Sometimes four.

 

[SpunkyJones]

1. Long term is ok, but not if you access it daily.

2. no right answer here, just need to experiment, and find out how strong you like your coffee.

 

[Mucho]

I agree with ShirleyJones.

 

[Greyd]

To Freeze or Not To Freeze

Often times, it would be suggested to store your coffee in the freezer. After all, at colder temperatures, molecular activity (including flavor molecules migrating) slows down, right? This is true. But does slowing molecular migration down preserve the flavor of the coffee? Not necessarily.

You see, there are other variables at work in a freezer.

* A frozen environment will allow water molecules to attach to the coffee beans and/or packaging.
* A freezer has other flavor molecules floating around in it (remember that fish sale 3 weeks ago?)
* A freezer door opens and closes very often under normal use.

What does this mean for your coffee?

This means that water will contact the surface of the bean and ice will form. When the water melts, that water will find its way into the porous bean and the bean will begin to deteriorate the quality of the coffee. Secondly, you should keep in mind that roasted coffee is porous. This is the property of coffee that allows roasters to make Hazelnut flavored coffee. (It isn't grown that way.) So if you put your Jamaican Blue Mountain coffee in the freezer, it needs to be well protected against the possibility of tasting like liquid salmon.

Wrap It Up

Your goal should be to keep the coffee's contact with water to a minimum. Moreover, the coffee should thaw only once - right before it is brewed. I would suggest keeping the beans in the original packaging. Then place the package in a zippered storage bag. You can draw out the excess air by using a straw to suck out the air while you close the bag. If you do not have a zippered bag, you can wrap the beans using a plastic wrap. I use even more layers! After this initial wrapping, I place the coffee bean bundle in another paper bag. Again, wrap the bag with plastic wrap, then I cover it with foil. It may sound like overkill, but it is worth it. You've invested money in this gourmet coffee, you need to protect your investment.

Freezing, In A Nutshell

Freezing coffee is applicable for storage of coffee that won't be used within 1-2 weeks of roasting. It is not optimal for everyday use.

No Refrigerators!

If you are wondering about the refrigerator, it is a no-no for coffee. Since the temperature is generally around 37 degrees, the water that is inside doesn't freeze. It is a cold mist that lingers on the coffee and there are even more scents and flavor molecules floating around. Liquid water is coffee's worst enemy during storage. Under no circumstance would I ever recommend using the refrigerator for storing coffee.

 

[sandorski]

Best stored in Bean. Grind as needed.

 

[Throckmorton]

Originally posted by: Greyd
To Freeze or Not To Freeze

Often times, it would be suggested to store your coffee in the freezer. After all, at colder temperatures, molecular activity (including flavor molecules migrating) slows down, right? This is true. But does slowing molecular migration down preserve the flavor of the coffee? Not necessarily.

You see, there are other variables at work in a freezer.

* A frozen environment will allow water molecules to attach to the coffee beans and/or packaging.
* A freezer has other flavor molecules floating around in it (remember that fish sale 3 weeks ago?)
* A freezer door opens and closes very often under normal use.

What does this mean for your coffee?

This means that water will contact the surface of the bean and ice will form. When the water melts, that water will find its way into the porous bean and the bean will begin to deteriorate the quality of the coffee. Secondly, you should keep in mind that roasted coffee is porous. This is the property of coffee that allows roasters to make Hazelnut flavored coffee. (It isn't grown that way.) So if you put your Jamaican Blue Mountain coffee in the freezer, it needs to be well protected against the possibility of tasting like liquid salmon.

Wrap It Up

Your goal should be to keep the coffee's contact with water to a minimum. Moreover, the coffee should thaw only once - right before it is brewed. I would suggest keeping the beans in the original packaging. Then place the package in a zippered storage bag. You can draw out the excess air by using a straw to suck out the air while you close the bag. If you do not have a zippered bag, you can wrap the beans using a plastic wrap. I use even more layers! After this initial wrapping, I place the coffee bean bundle in another paper bag. Again, wrap the bag with plastic wrap, then I cover it with foil. It may sound like overkill, but it is worth it. You've invested money in this gourmet coffee, you need to protect your investment.

Freezing, In A Nutshell

Freezing coffee is applicable for storage of coffee that won't be used within 1-2 weeks of roasting. It is not optimal for everyday use.

No Refrigerators!

If you are wondering about the refrigerator, it is a no-no for coffee. Since the temperature is generally around 37 degrees, the water that is inside doesn't freeze. It is a cold mist that lingers on the coffee and there are even more scents and flavor molecules floating around. Liquid water is coffee's worst enemy during storage. Under no circumstance would I ever recommend using the refrigerator for storing coffee.

What do flavor molecules floating around have to do with anything? Coffee should be sealed in the jar or whatever.