The long(er) answer – There are good and bad things about this method. The bad news is, as you have already noticed, vacuum sealing tends to draw the oils to the surface of the bean where they can react more readily with the oxygen when exposed. Coffee is susceptible to freezer burn, moisture and the absorption of freezer odors, so a quality sealing system is essential. Another argument made against freezing, is that there are microscopic changes seen in the bean matrix which may affect flavor. On the good side of things, cold does slow oxidation and one study done with a panel of professional cuppers found that frozen coffee was substantially better than coffee stored out of the freezer over the same period of time (although not as good as freshly roasted).

The bottom line – Let your palate be the guide. Do your own experiment by making three cups of coffee; one with frozen, one with some of the coffee left in the cupboard, and a third with freshly roasted coffee. You will be amazed how you can discern the differences when you taste them side by side. One chef that we ship our coffee to every month or two individually wraps single portions and vacuum seals them before freezing – a lot of work, but he swears by the method. Let us know what you find works best for you. Remember coffee, like all culinary arts ultimately comes down to a matter of taste and preference.