I keep my roasted coffee beans in the fridge and grind them every morning. Does it matter if the beans are cool? Should I grind them at

I keep my roasted coffee beans in the fridge and grind them every morning. Does it matter if the beans are cool? Should I grind them at room temperature? Does it make a difference?

You can check the answer of the people under the question at Quora “how long do coffee beans last in the fridge

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  1. Ground coffee begins losing its flavor after a few hours, roasted coffee will last a couple of weeks if it’s stored properly. I keep my freshly roasted beans up to two weeks in a Friis 16-Ounce Coffee Vault on the countertop and away from direct sunlight.
    I never, ever keep them in the fridge or freezer. The reason is that when you open the container to remove your daily dose, moisture in the air will condense on the cold beans and they’ll begin degrade quickly.
    My unroasted beans are stored in their original bags inside plastic bins in a cool, dry place and keep for at least one year.

  2. According to the National Coffee Association (and every authority on coffee I’ve known), you should not be storing your coffee in the fridge. Coffee should be stored like you store grains, wine, etc.: in a cool, dark place.
    From NCA website: “Storage is integral to maintaining your coffee’s freshness and flavor. It is important to keep it away from excessive air, moisture, heat, and light — in that order — in order to preserve its fresh-roast flavor as long as possible.”
    – How To Store Coffee
    The best way to store coffee is in an air-tight ceramic container. In that case you also wouldn’t need to worry about temperature changes.
    I hope that helps!

  3. If you remove the beans from the fridge and immediately grind them and then extract the coffee from them, you are fine.
    I also do this. In fact, when I have roasted samples of several kinds of coffees, I place the beans in the freezer after I have allowed them their proper resting time after the roasting (usually 1-5 days for coffee I use for the pour-over method). I take whichever bean strikes my fancy that day, plop a cup’s worth of beans into the grinder, grind to desired fineness, place the grounds in a cone, and pour over the hot water. It takes minutes and I get quite delicious results.
    If you bring out the beans from the fridge or freezer and allow them to collect condensation from any humidity from the air in the room and grind them with this condensation on the outside of the beans, you likely will clog up your grinder, and unwittingly begin the process of extraction from the beans due to the grounds/water contact, and possible slightly alter the flavor. The longer the coffee sits without hot water extraction at this point, the more likely you will get a “acidy” or slightly more bitter cup — although the differences are really subtle and probably only noticeable in a lighter roast of a really good single-origin coffee.
    The point is, the faster you move from fridge to adding hot water, the better.
    EDIT: I disagree with most of the claims of freezing changing flavors of coffee in any discernible way to the average or slightly above average palate. The changes that happen in the flavoring chemicals in coffee due to the roasting continue to happen after roasting ceases. This is unavoidable. Staling is a process of entropy. Oils react to oxygen in the storage container and eventually turn rancid (more quickly the darker/hotter) you roast. “Air” is a mix of gases and you cannot simply remove all of the reactive oxygen from it. Staling will happen. Proteins continue to denature with time and oxidation. Starches and oligosaccharides continue to fall apart to become smaller (often sweeter) sugars or into chemicals that more closely resemble ketones and alcohols.
    Freezing halts this to a very large extent. There is precious little water (if any) in a roasted coffee bean and most of the cellulosic cell wall material has been disrupted, so “crystallization” of flavor compounds is a non-issue. You would have to get to liquid Nitrogen temperatures under the most hygroscopic conditions to satisfactorily crystallize the flavor elements.
    I mean, this is the treatment we biologists perform on supercritical samples of biological molecules to prevent damage or changes while in storage. Why would someone, then, come to the notion that doing this to coffee, of all things, would “damage” it.
    No one in this forum is trying out cryogenics on their home coffee.
    Check the “research” from coffee sites carefully. Most repeat “old saws” based on subjective beliefs. Rarely do you see an authentic scientific approach. Where you do, it is either working with green beans before roasting–for which vacuum-sealed, low-temperature freezing is known to be of value for at least two years (and probably much longer) or it is dealing with recently home-roasted coffee that one would like to save for more than a couple weeks for enjoyment.
    The refridgerator argument is a matter of “taste” I suppose, but to argue that moisture gets in and ruins the coffee is to admit improper storage from the first. Why would anyone not be using an airtight container, whether in or out of the fridge? I only use the fridge after the resting time of my home-roast is over (2 to 6 days, depending on the coffee/roast) and what is left gets put into the fridge for the next several days to slow down the inevitable staling.
    If you are storing more than a couple weeks of roasted coffee at a time, it is my strong opinion that you need to purchase smaller amounts and enjoy it fresh.

  4. As others have said, don’t keep your beans in the fridge. Even if you keep them in the fridge and never remove them, every time someone opens the fridge, moist air comes in. That moisture will eventually condense on your coffee, ruining it faster than keeping it dry and at room temp.
    The only way to cold store coffee is to put it in a sealed, unopened bag into the freezer. When you take it out, let it come up to room temp before opening it. After opening it, never put it back in the freezer or fridge.


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