A few weeks back, I unintentionally breached the Serious Eats code of taste-testing with my post about whether or not to freeze coffee beans. In retrospect I realized I didn't test a broad enough series of variables to really get down to the nitty-gritty facts.
A few weeks back, I unintentionally breached the Serious Eats code of taste-testing with my post about whether or not to freeze coffee beans. In retrospect I realized I didn't test a broad enough series of variables to really get down to the nitty-gritty facts.I concocted a new series of samples and hosted a blind tasting at Serious Eats Headquarters in an attempt to finally get to the bottom of the beans.
The results were reassuring, since they closely mirrored what we had found in the first test, and demonstrated remarkably clear trends.the overriding factor in coffee quality is storing at room temperature versus freezing,
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