Deep Freeze
Two weeks ago, I posted a column on the New York Times website, a meaty Q + A between George Howell and myself that covered a range of topics, from what Peet’s was like in the 1960s to why the Frappuccino was creamier (and, according to George, better), when it was first introduced at the Coffee Connection in the 1980s.
It was interesting to see that much of the Twitter chatter was about one topic: that George freezes green coffee to preserve its flavor.
George feels strongly that freezing the very best green coffees - what he calls supercoffees, the “apex of the pyramid” - is the best solution available, and Tim Wendelboe suggested turning it into a discussion on this Tumblr. I’ll let George explain the reasons behind his conclusion; hopefully, he’ll also get into some of the nuts and bolts of the process - information that I felt was too wonky for a column that was mostly about the news that his coffee has a starring role at Reynards in Williamsburg, but that’s catnip for the audience here.
I expect that Tim will have some thoughts to share as well. As will you: if you have any questions or comments, please send them to us using the bar on the right. (As a side note, it’s helpful if you let us know to whom your question or comment is addressed.)
I’ll end this post with three questions for George.
First, could you give us a quick history of when you started to freeze? And when you feel you figured it out?
Second, could you outline your protocol for freezing coffee? How do you decide which coffees to freeze; how do you prepare them; and how are they frozen?
Third, what have you found?
