one year ago this week I put this coffee
in the freezer put it in a bag and in a
Tupperware and call it a day
I don't use any sort of special vacuum
sealers or anything like that just push
the air out of the bag dropped in the
Tupperware and now I want to taste it
I'm gonna see what it looks like what it
smells like and more importantly what it
tastes like
and see if freezing your coffee actually
works on the long term so first off I
can see right away that the coffee looks
pretty normal I let it sit on the
counter overnight to let it defrost if
you open it too early you risk
condensation getting in there and it
becoming kind of nasty
so I bought a fresh bag of the same
coffee today as well to try it side by
side so let's dive in so first let's
take a look at the whole bean this is a
coffee that I froze for a year and on
further inspection I don't see anything
wrong with it
all the beans look pretty standard I
don't see any evidence of moisture or
freezer burn everything just looks like
it should and in terms of the texture
the way they feel the way they smell I
wouldn't know the difference between
that coming out of the bag or coming out
of the freezer so here we are with the
coffee that came fresh out of the bag
and once again I don't see any major
differences the only thing I would
notice is basically issues with the bean
themselves not so much with the way they
were stored so I see a few small issues
with some of the beans are in my hand
here but everything pretty much feels
exactly the same looks exactly the same
and smells exactly the same so let's
dive in to comparing the grinds all
right so I'm going to grind a handful of
each of these coffees lay them next to
each other and kind of inspect what the
grinds look like feel like and smell
like and so this first coffee is the
coffee that I froze for a year and this
one is the fresh coffee so
take a closer look so first up we have
our gear old coffee and running it
through the grinder I didn't notice any
difference in terms of how it came out I
didn't notice any difference in fact it
came out a little less clumpy than the
fresher grinds that may have to do with
moisture content the way it smells it's
pretty much exactly the same as the
fresher coffee but I'll talk about that
in a second the only real difference I
can tell is it feels a little coarser
even though it was ground on the same
level as the other coffee here's the
fresh coffee straight out of the grinder
and as you can see there is a little
more clump egde to that one but it feels
softer feels a little more pillowy and I
think that that may have to do with
moisture content overall there's a
little more oil probably in this one
than there is in the coffee that was in
the freezer that's one thing that I
don't think you can maintain over time
even when you're freezing it but I'm no
scientists next up we're gonna pull some
shots of this year old coffee so one
thing I noticed when Dan was coffee in
is I had to grind it a little finer than
I grind the fresher coffee and again I
think that is a moisture content oil
content situation but overall we'll see
how it tastes back-to-back so I'm gonna
pull this shot of our year old coffee so
far everything looks and kind of is
acting pretty much the same as a
standard fresh bag of coffee wood but
what's going to come down to you is how
it actually tastes
one thing that did shock me is just how
normally it extracted how it smelled and
how it looked there is a good amount of
crema on the shot itself it pretty much
looked like a standard shot of espresso
as you can see it's doing exactly what
it should be doing in terms of the three
parts of the shot you have the body of
the heart you have the crema and
everything kind of came together in a
very standard way and the crema is nice
and thick the shot itself showed no
signs of any issues over the course of a
year being stored the freezer it didn't
taste off there was no sort of staleness
to it everything tasted really fresh it
was balanced it was sweet they didn't
really leave me wanting anything more it
was a very nice very clean shot of
espresso and as a natural skeptic I was
thinking that the freezer would you know
pull some of the freshness and some of
that you know uniqueness out of the
coffee but it didn't all right so let's
dive in to the fresh bag so like I
mentioned in the previous bit is dialing
in this fresh coffee I did have to grind
a bit coarser and it wasn't like a
dramatic amount just you know a couple
notches on the maza to get it to be a
nice flow a nice even flow but overall
you know everything was pretty much the
same I pulled all these shots to the
same specs 21 grams in shop for thirty
six grams out and they all sort of ran
as I expected as a standard shot wood so
there was no difference between pulling
this shot and the other shot the year
old coffee other than a little change in
grind
[Music]
all right so the fresh coffee I do
notice on the surface some co2 bubbles
which happen when a coffee is pretty
fresh and I see some Tiger striping but
that's the only main difference visually
the way it smells and tastes is pretty
close the biggest defining factor
between the two is the acidity is kind
of kicked up a notch on this one and I'm
not sure if I can attribute that to the
age or if maybe a blend component over
the last you know year has changed in
this blend of two coffees so overall
though I can definitely say that
freezing your coffee is not a bad way to
go if you have some extra coffee laying
around you're not gonna get to it if
you're going on vacation chuck it in the
freezer just get that air out of it put
in a ziploc bag and forget about it
thanks for watching don't forget to hit
that like button and subscribe if you
haven't already hit that little Bell
button for notifications on new videos
posted every Friday follow me on
Instagram ATS Prometheus the blog gets
prometheus calm and as always stay
caffeinated Ponyboy
in the freezer put it in a bag and in a
Tupperware and call it a day
I don't use any sort of special vacuum
sealers or anything like that just push
the air out of the bag dropped in the
Tupperware and now I want to taste it
I'm gonna see what it looks like what it
smells like and more importantly what it
tastes like
and see if freezing your coffee actually
works on the long term so first off I
can see right away that the coffee looks
pretty normal I let it sit on the
counter overnight to let it defrost if
you open it too early you risk
condensation getting in there and it
becoming kind of nasty
so I bought a fresh bag of the same
coffee today as well to try it side by
side so let's dive in so first let's
take a look at the whole bean this is a
coffee that I froze for a year and on
further inspection I don't see anything
wrong with it
all the beans look pretty standard I
don't see any evidence of moisture or
freezer burn everything just looks like
it should and in terms of the texture
the way they feel the way they smell I
wouldn't know the difference between
that coming out of the bag or coming out
of the freezer so here we are with the
coffee that came fresh out of the bag
and once again I don't see any major
differences the only thing I would
notice is basically issues with the bean
themselves not so much with the way they
were stored so I see a few small issues
with some of the beans are in my hand
here but everything pretty much feels
exactly the same looks exactly the same
and smells exactly the same so let's
dive in to comparing the grinds all
right so I'm going to grind a handful of
each of these coffees lay them next to
each other and kind of inspect what the
grinds look like feel like and smell
like and so this first coffee is the
coffee that I froze for a year and this
one is the fresh coffee so
take a closer look so first up we have
our gear old coffee and running it
through the grinder I didn't notice any
difference in terms of how it came out I
didn't notice any difference in fact it
came out a little less clumpy than the
fresher grinds that may have to do with
moisture content the way it smells it's
pretty much exactly the same as the
fresher coffee but I'll talk about that
in a second the only real difference I
can tell is it feels a little coarser
even though it was ground on the same
level as the other coffee here's the
fresh coffee straight out of the grinder
and as you can see there is a little
more clump egde to that one but it feels
softer feels a little more pillowy and I
think that that may have to do with
moisture content overall there's a
little more oil probably in this one
than there is in the coffee that was in
the freezer that's one thing that I
don't think you can maintain over time
even when you're freezing it but I'm no
scientists next up we're gonna pull some
shots of this year old coffee so one
thing I noticed when Dan was coffee in
is I had to grind it a little finer than
I grind the fresher coffee and again I
think that is a moisture content oil
content situation but overall we'll see
how it tastes back-to-back so I'm gonna
pull this shot of our year old coffee so
far everything looks and kind of is
acting pretty much the same as a
standard fresh bag of coffee wood but
what's going to come down to you is how
it actually tastes
one thing that did shock me is just how
normally it extracted how it smelled and
how it looked there is a good amount of
crema on the shot itself it pretty much
looked like a standard shot of espresso
as you can see it's doing exactly what
it should be doing in terms of the three
parts of the shot you have the body of
the heart you have the crema and
everything kind of came together in a
very standard way and the crema is nice
and thick the shot itself showed no
signs of any issues over the course of a
year being stored the freezer it didn't
taste off there was no sort of staleness
to it everything tasted really fresh it
was balanced it was sweet they didn't
really leave me wanting anything more it
was a very nice very clean shot of
espresso and as a natural skeptic I was
thinking that the freezer would you know
pull some of the freshness and some of
that you know uniqueness out of the
coffee but it didn't all right so let's
dive in to the fresh bag so like I
mentioned in the previous bit is dialing
in this fresh coffee I did have to grind
a bit coarser and it wasn't like a
dramatic amount just you know a couple
notches on the maza to get it to be a
nice flow a nice even flow but overall
you know everything was pretty much the
same I pulled all these shots to the
same specs 21 grams in shop for thirty
six grams out and they all sort of ran
as I expected as a standard shot wood so
there was no difference between pulling
this shot and the other shot the year
old coffee other than a little change in
grind
[Music]
all right so the fresh coffee I do
notice on the surface some co2 bubbles
which happen when a coffee is pretty
fresh and I see some Tiger striping but
that's the only main difference visually
the way it smells and tastes is pretty
close the biggest defining factor
between the two is the acidity is kind
of kicked up a notch on this one and I'm
not sure if I can attribute that to the
age or if maybe a blend component over
the last you know year has changed in
this blend of two coffees so overall
though I can definitely say that
freezing your coffee is not a bad way to
go if you have some extra coffee laying
around you're not gonna get to it if
you're going on vacation chuck it in the
freezer just get that air out of it put
in a ziploc bag and forget about it
thanks for watching don't forget to hit
that like button and subscribe if you
haven't already hit that little Bell
button for notifications on new videos
posted every Friday follow me on
Instagram ATS Prometheus the blog gets
prometheus calm and as always stay
caffeinated Ponyboy