Today is a momentous day at Brown. It marks the end of a nearly two and a half year project involving vacuum sealing machines, freezers and green coffee. I promise to talk more about this very soon–I can’t linger because the roaster is warming up–but for now I will say that it is very gratifying to visually inspect greens I vacuum sealed and froze way back in February 2007 still look and smell very crisp and fresh indeed.
Some of you old Brown fans will remember what I’m talking about with this frozen greens project. Watch this space soon for some thoughts on how coffee degrades and what the average roaster who is concerned about quality can or should do about it.