No. In fact it's likely to make your coffee taste bad, and gum up your grinder. You should store your coffee in an air-tight container, at or just below room temp (about 25 degrees Celsius).
Coffee can and will absorb all kinds of odors, and while your freezer probably doesn't smell like much, there are odors that will (at the minimum) dull the taste of ...
Freezing coffee is fantastic, but only if you do it correctly, and if it's not going to be consumed within the first 2-3 months after the roast date. It's surprising how much fragrance and flavor is kept when done correctly even after sever months past roast. If you freeze coffee, make sure it's as air tight as possible. Ideally you would want to vacuum seal ...
Always grind fresh.
Considering that the roaster you buy the 250 gr pre-ground coffee also uses some grinder and at most wipes its burrs daily, I would go for the first option. The residual coffee could be easily removed by
wiping reachable parts first
then grinding a small amount of fresh coffee
before actually grinding for your cup.
18 years might be pushing it, and that is impressive!
As a side thing, I would honestly love to try some.
I am not saying that it will definitely be bad, or definitely be good before a certain amount of time, and that is subjective as well..."good" and "bad" being if they still have flavor or taste rancid. The question is about "safe to consume", with ...
Great question. I suggest trying a blind A-B comparison test to find out which one actually tastes better to you. (Have fun and invite some friends over for the coffee tasting experiment. Please report back with your findings.)
1) Fresh grind matters, and you can buy coffee grinder cleaning tablets to clean unreachable parts of its coffee path.
2) On the ...
Well a Japanese guy sells coffee made from 22 yr old beans at $914 per cup, but they are unroasted beans and he roasts them after 20 yrs. So maybe you have unknowingly had the privilege to taste something like that 900$ drink :)
The correct term is nitrogen flushing and it does appear to increase the stored shelf life of roasted beans. There is a school of thought that using nitrogen (80% of the air we breath) is not a green friendly technique, but it is nevertheless used in other products too.
If you compare just-ground to ground last evening and left open, yes, as a connoisseur you will probably notice a difference.
Comparing store-bought pre-ground coffee, a few hours in the open won’t matter too much.
Plus, there are a few minor issues that may outweigh the “freshness” question: Morning breath? Being half-awake? Before the ...