[kaptain_zero]

On the freezing beans thing, I pumped my local roaster (who has forgotten more about coffee than I'll ever know) on this issue and he flat out said that unless you need to keep the beans past 3 weeks, don't freeze them as the freezing tends to force the oils out of the beans and every time you open the package to take some out, you're introducing more air/moisture into the mix. He strongly recommended to keep the fresh beans in an airtight container but if I should have a bag that I realize I won't get to before at least 3 weeks to then toss the unopened bag in the freezer until I can use it and then take it out, allow it to return to room temperature before opening and then transfer to the airtight container and use as soon as possible.

I know I'm spoiled rotten as I get to pick up my beans with the knowledge of their exact roast time... and it's rarely more than 24hrs old when I take it home. Of course, at 24 hrs they're still not ready for consumption.... I like to give them at least 48hrs of resting time before I start to use them... anything earlier usually tastes harsh and burnt but after 48 hrs it's a few days of absolute bliss and then a slow but steady decline in quality towards the 14 day mark but varies a bit depending on the actual beans... I find beans from around South America to suit me the most but I'm pretty picky and one years crop to the next can be enough to force me to search for something from a different region or even just a plantation or two down the road.


Regards

Christian