Comments on: Green Mountain Special Reserve Ethiopian Sidamo http://www.bloggle.com/2007/02/tasting-green-mountain-special-reserve-ethiopian-sidamo/ A decade of coffee, commentary & inscrutable icons. Sat, 14 Jan 2012 15:18:41 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: deCadmus http://www.bloggle.com/2007/02/tasting-green-mountain-special-reserve-ethiopian-sidamo/comment-page-1/#comment-13533 deCadmus Fri, 09 Mar 2007 20:27:18 +0000 http://www.bloggle.com/2007/02/tasting-green-mountain-special-reserve-ethiopian-sidamo/#comment-13533 Hey, Brian! I can understand the motivation for the quick freeze (a la Altan Brown in his strawberry episode, yes?) But I have to wonder out loud how thawing the frozen coffee in the fridge would help out on the other end... And would that result be sufficiently worthwhile that the threat of adsorbing (or absorbing) increased moisture (lots of *that* in a refridgerator) would be worth the risk? Hey, Brian!

I can understand the motivation for the quick freeze (a la Altan Brown in his strawberry episode, yes?) But I have to wonder out loud how thawing the frozen coffee in the fridge would help out on the other end… And would that result be sufficiently worthwhile that the threat of adsorbing (or absorbing) increased moisture (lots of *that* in a refridgerator) would be worth the risk?

]]> By: Brian http://www.bloggle.com/2007/02/tasting-green-mountain-special-reserve-ethiopian-sidamo/comment-page-1/#comment-13496 Brian Thu, 08 Mar 2007 20:37:45 +0000 http://www.bloggle.com/2007/02/tasting-green-mountain-special-reserve-ethiopian-sidamo/#comment-13496 Assuming your coffee responds to freezing similar to most other foods you might want to try the experiment again with a few changes. The intensity lost might have happened in the thawing rather than in the freezer - next time you should let your frozen coffee thaw in the refrigerator. Try freezing them first in a cooler with a dry ice. That will bring down the temperature fast enough to cause less damage. Assuming your coffee responds to freezing similar to most other foods you might want to try the experiment again with a few changes. The intensity lost might have happened in the thawing rather than in the freezer – next time you should let your frozen coffee thaw in the refrigerator. Try freezing them first in a cooler with a dry ice. That will bring down the temperature fast enough to cause less damage.

]]>