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Freeze your beans? I wouldn't.

Be careful with what you read when articles claim things about "science". This article from the NYTimes is misleading at best. In reading the study, they primarily are concerned about the effect of bean temperature and grind consistency. While the study does make some references to possible applications in how we store coffee, they explicitly state:

The impact on taste and preference is not the focus of this study

And yet the NYTimes deduces that consumers should start freezing their beans in order to maximize the flavor of their coffee. This is not actually the application intended from the study, nor the conclusion they draw. The study actually is more focused on coffee shops that are grinding coffee all day long and the resulting need to constantly adjust the grind size as the grinders heat up from repeated use.

Consumers should not, in fact, start freezing their beans and grinding them directly. Frozen beans will wear out your burrs faster in your grinder, for starters. And keeping beans in your freezer increases the chance of having your beans absorb flavors from other items in your freezer. So unless you want your beans to taste like your freezer smells (not saying it smells bad, but it sure doesn't smell like you want coffee to taste) you better use airtight containers. But then also constantly opening and closing the airtight container to take out your daily beans means getting more air and moisture in the container, which can cause the beans internal structures to degrade over time. So you'll want to freeze individual containers for each day's use. Now it's starting to get really out of hand and probably far more work than its worth considering the average consumer only grinds one batch, maybe two a day and so your grinder will be cold when you start grinding anyway. The small potential gain in flavor really doesn't pay off, in my opinion.

And let's not even get started on non-espresso grinds. Actually, let's! Because that's what's really missing from this article. A super fine grind is really only desired in espresso. If you do a drip you don't want it powdery fine, and if you do French press you actually want a coarser grind. So unless you're doing espresso shots at home, cold beans and a finer grind won't actually help you get better tasting coffee.

Don't listen to "fads" about coffee. They're often quite misleading! Happy brewing, my friends!

nytimes.com/2016/…/17/science/coffee-freeze-beans-grind.html