Coffee consultant Jaymie Lao recently suggested freezing beans to preserve their freshness, debunking the myth that freezing compromises quality. Traditionally, coffee was stored in tins or flimsy bags, leading to potential moisture and odor issues.
As third-wave coffee culture emphasizes artisanal methods, freezing has become a recommended practice. Notable coffee shops and roasters, like Denmark’s La Cabra Coffee and Black and White Roasters in North Carolina, use freezing to maintain bean quality. La Cabra even plans a freezer menu for rare coffee lots, while Black and White will feature a selection of frozen coffees in their cafes.
Australian roaster Matt Lewin of ONA Coffee supports freezing, noting it enhances flavor. He advises freezing beans about 10 days post-roasting, when they have released most CO2 and are at their peak flavor. This trend reflects a growing acceptance of freezing beans to keep coffee fresh and flavorful.