Just to pick up on Ray's description of freezing and thawing - that's
exactly what I do (sealed bags, freeze and thaw only once). One more
trick - thaw slowly. I wrap the frozen bag in a towel and let it thaw
for half a day - it does seem to make a difference. The amazing part
is that when you grind and brew the first beans from the newly thawed
batch, the coffee looks and tastes just like it did before those beans
were frozen. By the time I get to the end of the bag (four or five
days) those beans are already losing condition. But don't spread it
around - I love that people tell me all the time that you shouldn't
freeze beans.
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