How can roasted coffee beans be preserved to avoid stale?

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Conservation

Roasted coffee beans have less water content, so they are less likely to rot, but it is recommended to keep them in a closed container or tin can that is isolated from oxygen, at a temperature of about 10--20 degrees C, to avoid light transmission as much as possible, and to pay attention to humidity in the air.

Although high quality baked beans are important, how to preserve beans is a key issue. Coffee is also a food, so it must be well preserved to ensure that it is stable and does not deteriorate. Although coffee beans are legally valid for one year in many countries, the preservation of beans is actually related to the period of gas loss inside coffee beans. Generally speaking, the bigger the dryer, the longer the beans will outgas and keep; the smaller the dryer, the shorter the flavor life of the beans. Beans baked from a bean dryer with a baking capacity of less than 30 kg are usually considered to be better used within 1 month. Do not consume coffee beans if their fatty components oxidize, producing a taste like sour cooking oil or soot.

Preserve coffee beans in an unground state

From the moment coffee is ground, its aroma particles begin to escape rapidly into the air, so that after grinding, even after a short period of time, a large amount of aroma will escape. Therefore, if the coffee beans are ground into powder and stored, you will find that there will be a grinder next to the espresso machine. This is to preserve the aroma of coffee as much as possible. After grinding the coffee powder, extract it immediately so that the coffee aroma can be integrated into the coffee as much as possible.

Keep it out of moisture.

The moisture content of the beans after drying is usually between 1- 2%. If the weather is wet, it will absorb moisture, and the absorbed moisture will affect the coffee. This phenomenon, known as "unexpected pre-extraction," causes coffee aromas to quickly deteriorate and produce unpleasant odors.

Use sealed containers or packages

Although the roasted coffee beans will not rot because of their low water content. Coffee, on the other hand, is a seed crop, so it contains a high amount of fat, which begins to sour if it comes into contact with oxygen. Therefore, it is better to use a closed container that can isolate oxygen as much as possible. When preserving coffee, the most important thing is to isolate light and outside air. For this reason, coffee bags are almost always aluminized to keep out air and light.

The best way to preserve coffee is to use tin cans. But go to most coffee shops and you will find that many stores use transparent sealed bottles to preserve coffee. This is based on the consideration of display, because the store must display the coffee to sell. Coffee from these coffee shops is usually sold quickly, so the possibility of bad taste due to improper preservation can be said to be extremely small.

Store at room temperature 10--20 degrees C is better

It's better to consume coffee quickly before it goes bad at room temperature. However, if you have to save a lot of coffee and you can't use it until it turns sour, putting it in the refrigerator is another way.

However, the average refrigerator will store other foods at the same time, so if coffee is placed with food, coffee may absorb these odors, so it is not recommended to do so. If you do not have to store refrigerated, it is better to use a completely sealed container.

Cryopreservation needs attention

Freezing can preserve longer, but there are still many things to be aware of. If the beans are opened immediately after being taken out of the freezer, moisture will condense on the surface due to temperature differences. Therefore, after taking out the stored beans from the freezer, if you immediately open it to pour out the desired amount, and then put the beans back into the freezer again, repeat this action several times, it will give the beans a bad smell like soot.

After taking the coffee out of the freezer, do not open it first. After 1- 2 hours at room temperature, wait for the temperature of the beans to return to room temperature, and then extract the coffee. Or storing a serving in a small clip-on bag beforehand is another way.

Content source ="The Ultimate Technique of Coffee Professional", provided by Machaus Publishing House