Maybe it's all in my head, but the beans lightly roasted- to a bare City or
C+, tend to maintain more fiber integrity and create "sawdust" when they're
I've noticed that these beans tend to harden and fracture more readily when
frozen. I just store the roasted beans at room temperature in a sealed Mason
fruit jar in an open top box. At the rear of my counter top under the
overhead cabinets, the available darkness is good enough.
Maybe it's not as dark as the pantry where I keep the green coffee beans,
but it'll do. I weigh out a quantity of roasted beans by dipping them out of
the Mason jar. A level 1/3c measure holds 24.5g of beans, give or take a
bean. Then into a sandwich baggie with the air pressed out, flattened on the
countertop with a folded washcloth.
I lay it in the freezer in the cold air flow of the ice cube bin. In a few
minutes, they're surface frozen, ready for their Phhtt through the grinder.
Cheers -RayO, aka Opa!