davidsbiscotti
New member
frozen beans
Point taken.
However, the roasting process is the assimilation of the bean which makes it more easily digestible, right? As roasting almonds helps them to become more easily digestible (of course this enhances flavor as well). Cooking rice also assimilates the grain for digestibility. This is the final process before human consumption. Just soaking seeds overnight helps them to become more easily digestible.
When we bite through the protective skin of an apple, it becomes infested with bacteria that start breaking down the starches of the fruit and it soon turns brownish in color (covered in bacteria).
It's okay to break something down just before consuming it; roasting then of course grinding.
As far as harvesting organic material for later use, granted, there are ways of preserving them, whether through dehydration, canning/jarring or using chemicals, etc. Freezing, I think is a poor method of preserving anything. You can vacuum seal, double bag, flash freeze or whatever, but these things really only help to defer the effects of frost bite, not to preserve freshness.
In European countries, at least in the good old days before big supermarkets, they made/bought bread for that days dinner, not to freeze for next week.
Instinctively, we should know that freezing coffee beans does not preserve freshness.
It's impossible to argue the case on both sides, saying that you should grind just before use to preserve freshness, but then also to say that it's okay to freeze coffee.
I wanted to pm Davec and learn more from him on the subject of cellular biology, but now I've got ElPugDiablo on my case as well.
Point taken.
However, the roasting process is the assimilation of the bean which makes it more easily digestible, right? As roasting almonds helps them to become more easily digestible (of course this enhances flavor as well). Cooking rice also assimilates the grain for digestibility. This is the final process before human consumption. Just soaking seeds overnight helps them to become more easily digestible.
When we bite through the protective skin of an apple, it becomes infested with bacteria that start breaking down the starches of the fruit and it soon turns brownish in color (covered in bacteria).
It's okay to break something down just before consuming it; roasting then of course grinding.
As far as harvesting organic material for later use, granted, there are ways of preserving them, whether through dehydration, canning/jarring or using chemicals, etc. Freezing, I think is a poor method of preserving anything. You can vacuum seal, double bag, flash freeze or whatever, but these things really only help to defer the effects of frost bite, not to preserve freshness.
In European countries, at least in the good old days before big supermarkets, they made/bought bread for that days dinner, not to freeze for next week.
Instinctively, we should know that freezing coffee beans does not preserve freshness.
It's impossible to argue the case on both sides, saying that you should grind just before use to preserve freshness, but then also to say that it's okay to freeze coffee.
I wanted to pm Davec and learn more from him on the subject of cellular biology, but now I've got ElPugDiablo on my case as well.
