tompoland So @JHCCoffee I guess if you grind while still frozen, the moisture issue should go away?
Here’s the issue. I was placing about 50g in a 4 oz glass mason jar and freezing the jar. However when I take the jar out of the freezer, moisture forms on the glass, inside and out. That’s additional moisture, as the room air touches the glass. Now that is OK for the 1st batch of frozen beans that I am about to grind.
But … when I put the jar back in the freezer, there is now say 34g of coffee plus additional moisture that wasn’t there before. This cycle repeats until the beans are gone; ie one more time. Somewhere I read that one should not place a bag of beans or even an airtight jar of beans in the freezer, then remove the bag from the freezer, take out beans and then place the bag back in the freezer; I presume for that very moisture reason.
Now I’ve read more than afew studies that indicated that there is no harm in freezing beans, as long as you completely thaw and warm the beans (to room temp) before unsealing the package, so as to not create moisture.
And I have read a study or two on the benefits of grinding from frozen beans. I’m betting that someone has posted the study here.
I do like the idea of preparing bags or jars of single doses in advance, especially now that I have the NZ. And I do like grinding from frozen.
So what I may do is load the jars with only the dose that I plan to consistently use in my NZ (say 16.5g) and then freeze the jars. The only issue is that there will be more air (O2) in the jars, with the staling of the beans slowed by the freezing. Will the extra O2 be a problem?
My fall back option is to vacuum seal and freeze individual portions. I then cut the top off the bag and grind from frozen. I then keep and reuse the now slightly shorter plastic vacuum bag.