Many things in the espresso world don’t follow neat rules, or they may do but the rules are too complex to be easily determined
However, the impact of temperature on the rate at which coffee beans stales is an exception
Happily there is a universal rule in chemistry that says for every 10 degrees of centigrade the temperature is reduced (increased) the rate of reaction will halve (double)
So if you were storing your coffee at 20C and now you are storing it at -20C in your freezer, you have reduced the temperature by 40C
The impact of the reduction in temperature on the rate at which you coffee stales is easily calculated, (1/2)^4, or 1/16th
That is to say, when your coffee is stored at -20C it will take 16 times as long to stale/oxidise to the same extent that it did after ‘x’ days at 20C
This rule holds true all the way down to absolute zero (-273C), at which point all molecular activity ceases