Alejandra Jaimes, over an espresso with coffee advisor Jaymie Lao, had a query about preserving the freshness of beans from her recent Panama visit. Lao’s simple yet surprising advice: “Freeze them. Just make sure no air or moisture is left in the bag.”

Not long ago, the idea of freezing coffee beans was seen as a common error that might reduce the bean quality. Previous generations used to store beans in pantry tins or loose bags in the freezer, leading to a notion that freezing was a bad idea. But, as the coffee landscape evolved and the quality of beans improved, there was a need to find a new method to keep them fresh.

Despite the high frequency of cafes, roasters, and even barista competitions in our lives, people are still unaware that it is possible to freeze coffee if you have too much and don't want it to lose its freshness.

The founder of the Denmark-based La Cabra coffee company, Esben Piper, plans to integrate the freezing method in his roasteries in Brooklyn and Copenhagen. He claims that the company will soon offer a menu of scarce and limited lot beans, all preserved through the freezing method. At La Cabra, they've been examining the best timing to serve coffee for the fullest flavor.

Kyle Ramage, co-owner of North Carolina's Black and White Roasters, has practiced freezing coffee beans gallantly. He applies his knowledge to preserve the brand's favored coffees.

Matt Lewin from Australia's specialty roaster ONA Coffee also supports the practice of storing coffee in freezers. During a barista competition, Lewin and the 2014 World Barista Champion Hidenori Izaki discovered that cold temperatures could enhance the coffee flavor. Following this, Lewin found ways to make frozen and rare coffee a success at their ONA coffee cafes and guide clients on home bean freezing.

Lewin suggests freezing the beans around ten days after being roasted, allowing the optimal flavors to come alive. He emphasizes on vacuum-sealing the beans before freezing to prevent air from degrading the coffee's quality and flavor.

Alejandra Jaime of Estellar Coffee uses a vacuum sealer machine for the coffees she brings from their Colombian farm. Her primary goal is to impart the sensory delight of drinking coffee, for which freshness is key.

World Barista Champion of 2010 and Blue Bottle Coffee’s Michael Phillips uses single dose Weber Workshops bean cellars, made from BPA-free polypropylene, for efficient bean storage. He has crafted his coffee bean library from this, preserving special coffees.

According to Phillips, the optimal temperature for storing beans is the coldest possible. When removing a bag out of the freezer, it's recommended to store the beans in a cool, shadowy place, ideally in a vacuum canister.

After removing the frozen beans from a sealed Tube, Lewin’s method is blissfully easy: "Grind them right out of the freezer." Some might advocate for letting the beans thaw to room temperature, but if frozen and sealed correctly, both methods should yield a delicious cup.