Coffee is a fast-ticking clock. And the end of this stopwatch is nothing you want. Fresh coffee is all about aroma and intensity—the delicate notes of toffee or nectarine that make each bean distinct. Old coffee loses all of this. It tastes instead acrid and flabby, like a cup of wet cardboard.
But freshness is a difficult target. I drink coffee about like a horse takes to water, but I buy it just as impulsively. I am also constantly testing out coffee to find the Best Coffee Subscriptions, and to give each brand a fair shake, I always drink those fresh in the optimal tasting window. Which means the rando special bag I bought for myself last Thursday often has to wait. And sometimes I can’t manage to brew all my coffee within a few weeks of its roast date.
That’s where freezing comes in.
So, should you freeze coffee beans? Or is freezing just a new way to mess up coffee beans—by introducing frosty moisture, or tainting it with the smell of the frozen chicken and peas in your icebox? The answer, according to coffee experts and chemists alike, is that you’re probably better off freezing coffee than letting warm air do its slow work. But this is only true if you do it correctly.
What’s more, frozen beans can in fact lead to better flavor on light-roast coffee in particular, according to at least one study—because it helps you get more consistent coffee grounds and therefore better flavor. More on that later.
Here’s a quick rundown on how to keep your coffee fresh without also ruining it, and why frozen coffee sometimes trumps fresh.
When Does Coffee Start Going Stale?
Believe it or not, there’s such a thing as coffee that’s too fresh. You probably don’t want to brew coffee the day after it’s roasted. For light roasts in particular, most roasters tend to recommend you wait five to seven days after the roast date before brewing, in order to allow your coffee to off-gas a bit and become a little easier to extract. This is especially important when it comes to espresso, where extraction is a volatile and finicky process.
But, alas, if you just leave the coffee in its bag, on the counter, it may start to go stale beginning a couple weeks later. You know that nice smell of fresh coffee beans? Those lovely aromatic compounds are exiting the beans, and dispersing into the air: That’s why you can smell them. Eventually, they’ll diminish. At the same time, oxygen is sneaking in to do its grim work, turning your beans to stale rust.
Depending how it’s stored, coffee can begin to degrade anywhere from two weeks to a month after roast date (i.e., the optimal window may just be a week or two for each bag).
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