The barista tells you why you drink freshly ground coffee.

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

When you smell the fragrance of coffee powder, it shows that it is deteriorating and the essence of coffee is decreasing.

If the diameter of the coffee powder is doubled, the volume of a single particle is reduced by 1 × 8, and the surface area of the corresponding total coffee powder is doubled. After the coffee bean is ground into coffee powder, its surface area increases exponentially, and the area of contact with air increases hundreds of times.

Once the extremely important acidic and volatile fats in roasted coffee beans come into contact with the air, the chemistry will change and the taste will become worse. The esters and aldehydes in the aromatization table of coffee are the most volatile, and the volatilization will make the coffee taste worse.

Not only is the volatile loss of aromatic substances, the oxygen in the air will also oxidize aromatic components, especially the oxidation of fat, resulting in the smell of decay. Freshly ground coffee powder quickly absorbs moisture from the air, increases weight and reduces the effectiveness of extracting coffee ingredients, complicating matters under internal molecular pressure.

Therefore, coffee powder bought in the store for a long time can only be used as "mummy fragments" of coffee, because the flavor of coffee powder loses a lot. In order to make a good cup of coffee, you must not buy coffee powder conveniently. It is the best way to use it now.

In addition, even when roasting coffee beans, the aroma of coffee is very easy to give off. Coffee beans that are well preserved for more than a week or two after roasting are not fresh, so not only should they be ground freshly, but also choose freshly roasted coffee beans that are well preserved as far as possible.

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What is (SOE) coffee?

In view of my idea of learning while sharing, I saw a lot of coffee names with the suffix SOE in the previous paragraph, such as Rosa SOE. SOE, Guatemala, etc., what on earth is SOE coffee? Learn to share today.

SOE (Single Origin Espresso single-producing area espresso Coffee), which has been popular since 2007, gradually matured in 2010. North American consumers have become accustomed to ordering a cup of single-growing espresso (SO Espresso) served in cafes that season, and the influence of SOE has gradually spread.

The most direct impact is that the composition of Italian formula is gradually replaced by subtraction instead of addition, simplification seems to be everyone's consensus. The popularity of SOE makes people realize that as long as there are good beans, the formula of espresso does not need to be complicated. Through simple and ingenious combinations to complement and multiply, one plus one equals three or even five!

We are seeing more and more Italian formula "Single Origin", and the mainstream Italian bean formula, which is loved by consumers, is getting simpler and simpler. In the third quarter of 2010, the content of the formula was even simplified to a single producing country, "Brazil", which is only a thin line from the concept of SOE. CCC's "Espresso Apollo" is also one of the best examples of a simplified formula, with only two beans in the v1.1 version released in September 2010! The popularity of simplified recipes means that consumers have been able to accept the idea that good coffee is a seasonal product. Boutique coffee roasters no longer need to make raw beans with more than seven or even more than ten ingredients in order to maintain the richness and consistency of the formula. The small number of components means that each replacement of "parts" will make a big difference to the overall flavor performance. The stability and consistency of taste is no longer the primary consideration, but the consistency of "concept" is the key. Faithfully presents the seasonal flavor, and maintains the espresso formula bean product under the same "idea", this is the espresso bean blending trend which integrates the SOE concept in 2010.