Do you like my post title? It’s perfect because the subject of this story involves Adventure Coffee Roasting in Tucson.

Over four weeks, the pair, along with Jennifer English, owner of Flavorbank, a local spice shop, tested three variations on the coffee theory: freezer, refrigerator or room temperature. Two sets of beans — one in an airtight package and another in the package they come in — were placed in a freezer, another two on the counter, and the final two in the refrigerator.

To read the results, read this article in The Arizona Daily Star.

This is a controversial issue. Where to store coffee beans? Everybody agrees that you should keep them in an airtight container. But what do you think about the freezer?

Arizona Coffee

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  1. Austin

    That is a really interesting story.

  2. Totally. While this is just one data point, there is actual data backed up by a testing protocol. It would be interesting to repeat this with different tasters. I’m curious about the freezer they used. Was it a home freezer or a commercial freezer? Home freezers don’t get nearly as cold as commercial freezers.

  3. Absolutelly awsome. This types of studies make me feel that it may be worth it to stay in the coffee business. The way that this experiment is descrived does not sound very scientific. Ussually this experiment has been conducted with more samples and the brewing is done by a person that does not communicate with the judges due to the subjectability of coffee, also the judges are not alowed to discuss results of a particular sample before the end of the tasting. I always compare coffee with bread when it comes to freshnes. Ones you have tasted a loaf of fresh baked bread in a restaurant we know that there is nothing else. Coffee is pretty much the same so do not think on buying more than what you need in 2 weeks. Right on Adventure dudes.

  4. Ron,
    The study does have some flaws. This is one datapoint out of many needed. That’s the beauty of science: no agreement, go get more data!

    This is a nice starting point. As I mentioned above, I’d like to see this repeated a number of times. Maybe add in a few variables, too. Like variance of the crema in espresso blends, etc.


  5. Greg

    Cool to see this. Unfortunately (or rather, fortunately) it’s already been done, multiple times, and in varying regions to compare notes.

    I have to wonder, though. Bill, what does the variance of crema in espresso blends have to do with anything? Crema is only a single part in the anatomy of espresso, and I believe it is given more credit than is due. Not that crema shouldn’t be present, but it, in and of itself, does not constitute the quality of an espresso blend.

  6. Hello Greg. Please forgive the intrussion and let me interact on behalf of crema. Crema is a great indicator of the overall quality of an espresso shot. Crema does not occurr when water is not of the right temperature, if the espresso machine does not build enough pressure and if the coffee is so old and so far degassed that has nothing to form from. See, consumers do need signs of something being done that also affects there perception. If is not the most important part is a very good indicator of the care placed by the barista and the purchase manager on that drink. Aroma is also produced by the crema and that is going to be perceived inmediately by the drinker.

  7. I would agree that it isn’t the only thing to judge an espresso on. But it is certainly an effect of freshness. And there is a ton of flavor in the crema.

    All the same I don’t think they were drinking espresso. Didn’t they say that they were using one cup drip.