为保持咖啡新鲜把咖啡放进冰箱是普遍现象，究竟咖啡应不应该放进冰箱？

对咖啡新鲜度有专题研究、瑞士苏黎世大学生物学家 Chahan Yeretzian博士说：科学已经验证了咖啡豆放进冰箱的确能够延缓咖啡的aging衰老的过程，如果把咖啡放在低于室温10度的地方，咖啡的氧化过程将放慢2个度。这不代表把咖啡进行冷藏就是明智的，特别是精品咖啡，冷藏可能导致咖啡结构的改变，个别豆子会出现裂缝。还有一个要特别注意的地方，从冰箱取出咖啡豆到正常室温，咖啡豆会因温度变化产生水气对咖啡品质（香气和结构）产生更大破坏，这是得不偿失的。 （观点来自Professor Chahan Yeretzian）

| Chahan Yeretzian

原文来自sprudge.com《5 Incredible Myths Of Coffee Freshness, Revealed》节选

If you cool coffee just 10 degrees below room temperature, this “aging” process will be slowed down by a factor of 2. It has been proven that aging is slowed down if you keep coffee cold, but by no means does this mean you should freeze your coffee. In fact, I would say you should not freeze specialty coffee—freezing might change its structure, and cause individual beans to crack. And, there’s another issue at play when you consider freezing or refrigerating coffee. Once you take your coffee out of the fridge and you open it, introducing it to warmer air, this will result in considerable condensation on the coffee, which is extremely damaging in terms of aroma and structure.