HomeRoast Digest


Topic: [coffee] +Frozen roast (3 msgs / 77 lines)
1) From: Rick Farris
I haven't done any long term experimentation, but I have paid attention
to those who have, and what they say is that it will stay darned good
for a couple of months.  What they also say, though, is that once it
comes out of the freezer it goes downhill much faster than when freshly
roasted.  What I would recommend is that if you're determined to pursue
this then instead of one-pound batches freeze it in 3-day batches
(however much you consume in three days, that is.)  Maybe even in
one-pot batches if you're a drip person.
Or is that what you meant?  Roast a pound and freeze in smaller lots?
-- Rick

2) From: miKe mcKoffee
Actually I believe that once a roast is frozen it's best to take out ONLY
what is going to be ground and brewed immediately (after thawing to room
temp ideally) and the remainder that was/is frozen kept frozen until it's
going to be used. When I do vac seal freeze some after taking out for a
grind I immediately re-vac seal and get it back in the freezer. Re-vac
sealing before refreezing not only pulls most of the oxygen back out but
also any condensation moisture that may have formed IMO... I'm talking
having the frozen beans out of the freezer for maybe minute total time to
measure out for the grind, re-vac and back in the freezer. This way since
many/most believe once defrosted the once frozen roast goes downhill fast it
isn't an issue. Just my 2cents worth possibly overly meticulous method of
treating frozen roast...
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

3) From: Brian Hyde
Actually that is exactly what I meant.  I was thinking of roasting a 
handful of varietals and maybe some robusta and vac sealing it in small 
jars or bags.  That way I can literally pull out just what I am going to 
drink in a 3-5 days tops.  I am going to try to play with it and see. 
 If I had the time to roast every 5 days I would do it, but I don't. 
 The vac and freeze method would at least put me heads and tails above 
anything else I can get for sure.  
The only thing I have frozen so far is a lb. of Zimbabwe AA.  It was 
still very good a couple weeks later when I pulled it.  It did indeed 
seem to develop very fast when it came to room temperature.  Probably 
peaked in 2 days and started going down hill a little fast.  But it was 
still great at the end of the week.  I really enjoy drinking it during 
its life cycle.  Sure it's great at peak, but neat to taste it change 
none the less.  
Rick Farris wrote:
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