Freezing Roasted Coffee
June 28th 2018
It is striking how many specialty coffee companies recommend NOT freezing your roasted coffee. They are wrong.
I have found that just one day after I have opened a bag of coffee, thereby exposing it to oxygen, it has lost much of its dimensionality; it is a shadow of that first glorious day – assuming it was a great coffee, perfectly roasted to begin with!
You cannot simply put it in a container and remove the oxygen as if it were a wine: carbon dioxide pours out of fresh coffee, eliminating any sealed vacuum you may have started with. Keeping it cool and dry does nothing to stop the already oxygen-contaminated coffee from becoming zombified. But take a thick zip-lock bag, place the beans in it, squeeze most of the air out, and freeze it on the spot and you stop all transactions cold. Our coffee bags already have a zip lock; there is no need to transfer.
Next day: grind the coffee right away, the colder the better! The colder the beans are, the more brittle they are, and the more evenly they grind. That’s what the 2017 USA Barista Champion did with his espresso beans! His professional jurors were more than convinced.
Brew immediately after; no need to wait. All our single-pour coffees are kept frozen at our café in Downtown Crossing. If you want some of your roasted coffee to be around for over a couple of weeks, vacuum the coffee in a pouch and freeze it. Enjoy!
The Northern Hemisphere Harvest Arriving Now
June 11, 2018
New crop coffees are beginning to pour in from all the Northern Hemisphere producing countries. These harvests have taken place over the months of November to March. The higher the elevation the later the harvest.
Expect the new Kenya Mamuto to be in at the end of the month – and available in early July. The good news: the AA are extraordinary – intense and very sweet. However, the amount of AA (slightly larger beans than ABs and more perfectly mature) will be even less than last year. We will also have some other Kenyas that struck us as exceptional.
Another highlight is the batch of Ethiopian coffees arriving. We have already started the new harvest with Yukro from Jimma, a sweet, syrupy Ethiopian coffee that features a delicate anise accent. We also have the great Duromina from the same region, which we will offer later this year. They are exceptional. After Borboya’s no-show last year (political disruption and quality issues) we will have a very big lot of it back: very floral, sweet complex coffee! Also, another Yirgachaffe – Sakaro will debut next month; it is equally exquisite. Overall a great quality harvest for Ethiopia and particularly this renowned Ethiopian region.
And finally, we have bought a micro lot of naturally processed Gesha Village from Ethiopia. This is an extraordinary lot; the fruity notes from natural processing (drying the cherries over week), so often overwhelming, are subdued enough to meld perfectly with the more delicate varietal-terroir notes. This produces what we consider to be a really complex unique coffee. Such a perfect balance may be due to the unique ideal weather conditions during harvest this year.
Central American coffees are also making their way here. More on this in a following Newsletter!