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  • Todd Souter

Freeze Coffee in 7 Easy Steps

Updated: Nov 15, 2020



Freezing coffee is pretty straight forward and inexpensive to do.


I believe it is actually more costly to throw out coffee because it has degraded in quality, in the coffee industry we have all been in that situation: "we can't serve this! It was roasted ages ago!"


To avoid this: I would highly recommend freezing coffee 7-14 Days after roast to preserve its aroma and flavour intensity; preserving it in its ideal 'Flavour Window'.


Unfortunately, the older coffee gets the more difficult it becomes to work with, it has less aroma and flavour intensity. Even if it has been frozen at this stage, older coffee can still be lacking in mouthfeel and leave an underwhelming experience.


Recently I have experienced more flavour clarity with coffees frozen between 7-14 days after Roast (from several different Roasters).



1. You will need a vacuum sealer


A small vacuum sealer can cost around $90 (or even cheaper on Ebay).


Set at High Vacuum (or Turbo setting) to remove as much oxygen and carbon dioxide as possible (otherwise this can expand and rupture the seal).


2, Measure out your dose


I always add 0.3g to my dose (most grinders will retain some of the dose).




3. Place dose in a small Vac Bag


This can be cut to the desired size using the 'Seal' function, seal any edges to create the correct bag size for you, (these are also reusable, no need to throw them out).




4. Place in vacuum sealer and press the 'vacuum' button.




5. Write on Bag with a Permanent Marker


I use a 'Number System' and write these up in a Dial In Sheet to keep track of which coffee is which and the recipe. One benefit of freezing coffee is that the grind size and recipe will remain pretty much the same; it's not as volatile as room temperature beans.




6. Put Vac Sealed Dose in the freezer


Try to minimise the time between vac sealing and storing in the freezer, as the natural carbon dioxide inside the bag can created a 'choked' or bitter, savory flavour (which is not ideal).


Less than 10 minutes is best.





7. Keep in Freezer at -20 oc


I would recommend storing in the freezer for a minimum of 24 hours before tasting, but I have had the best results after one month.


I also try to minimise the time between taking the dose out of the and transferring into the grinder - to eliminate any condensation.



Grind size: I always grind 2 notches courser on an EK.


Freezing creates a much narrower 'spread' of particle sizes, a much more even and finer grind size.


Because the grind is a lot finer, I can now grind courser - this results in much sweeter and clearer flavours with more transparency and texture.


Now, I'm really enjoying the connivence and improved texture of frozen coffee.






The Future is Frozen?


Looking into the future I can see Cafe Operators, Bar Managers and Head Baristas offering different price points on a coffee menu based on quality and flavour (much like a wine list).


Vacuum sealing and freezing individual doses is a little more work, it's a little more effort, but very beneficial for flavour and consistency.


The main benefit with freezing coffee in a cafe environment means that the customer will experience the flavour of that coffee exactly as described on a menu. Because frozen coffee is not as susceptible to temperature fluctuations during the day and it has been preserved in the freezer: it has been Frozen in Time.



Imagine being able to experience coffee that was frozen last week, or last month or even last year?




I strongly believe that this is the Future of Specialty Coffee.




#frozencoffee #frozenintime #tastetheflavour
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