Ah, the freezing debate continues and with such a great emphasis on freshness by espresso afecionados, the argument will be around for a long, long time. Remember, Italian Barista’s, in the truest sense, roast and grind their coffee on the premises and soon after, serve their espresso to customers who delight in that freshness.

I am not sure about you but I don’t have a coffee bar near my house with a barista roasting beans, ready to serve so, I have to drink espresso as it comes.

From a purely practical sense, we know that moisture is death to roasted coffee so the fridge is out of the question. Roasted coffee contains oils that are readily diluted in moisture and are tainted easily with the smells of the fridge, so, it is not a good choice.

Try to shop for a small amount of roasted coffee weekly from a reputable coffee dealer who knows the dates of his coffee. Keep the coffee in a very tight container in a cool dry dark place while consuming it. If you do not shop for coffee often, again, place the coffee in a tight container and only pull it out of the freezer when you are ready to use it. Do not refreeze. All flavor will be lost.

For all you home espresso makers out there, what do you do to preserver your roasted coffee?