[technique] Froze my coffee beans and getting a better cup

Saw a post on here a few days ago about the winner of a coffee competition freezing his beans below 0 degrees C, and asked my wife who's a scientist if that could affect how the coffee would extract or taste. She said "that's not my field" (she does cancer research) and we left it at that.

Yesterday morning she mentioned offhand while I was about to enjoy my coffee that she had frozen the beans before grinding. I didn't know what to expect. But man that cup was richer than anything I've made at home! Usually I'm at a solid 7/10 but this was at least a 9/10. So we tried it again this morning and the cup was easily the best coffee I've ever had. 10/10.

Kalita wave using a capresso infinity set in between coarse and medium, slightly closer to medium. 30g of yirgacheffe with 450g water at 198 degrees F. One thing I'll notice is that the coffee takes significantly longer to pass through; haven't timed it but at least 45 seconds-1 minute with all other variables being equal. Usually it takes about 2:30 to draw down but I've noticed it takes much longer, probably close to the 3 minute ish mark!

The cup is full of flavor and it's much more complex. Maybe it's just because the coffee is extracting longer but I'd like to see if anyone else has similar results!

Also my coffee is roasted locally every week so it's pretty much as fresh as it can be. I wonder if that makes a difference?