Healthy drinking Coffee | freshness and Preservation of Coffee

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Generally drink bitter heavy-roasted coffee, want to add sugar, enjoy the sweet taste; shallow roasting is sour, but also add cream, cream balls, sugar and other seasonings. These additives will make coffee deteriorate and cause various burdens on the body. I prefer the golden mean, with a little bitterness and a little acidity in roasted coffee. if what we want is less bitterness and more sweetness, it is baking in choice. The acidity of the fruit is bright at the beginning of the baking, but as the acid fades away, the coffee beans will gradually age.

The beans are ripe enough, the bean phase is dry, and the aroma can not last long are the characteristics of good beans.

The beans are ripe enough, the bean phase is dry, and the aroma can not last long are the characteristics of good beans.

People often ask why the beans have a strong flavor, but there is no fragrance after cooking. In fact, the sense of smell of the natural aroma can be clearly identified, and the bean phase can tell whether the beans are aging or not. if the aroma of ripe beans is too strong, you can first expose the coffee beans in the air for five minutes; if you place them for more than three days, you can clearly smell the fragrance, which is added with flavors or other additives, which may cause harm to the drinker's body. If you have the opportunity, you can try to compare the aroma of cooked coffee beans, it is not difficult to tell, if it is added coffee, you should choose not to drink it for the sake of safety.

What we also want to share is that the beans are ripe enough, the bean phase is dry, and the aroma is not long-lasting, while the bean phase is bright, greasy, and the aroma is too strong, which is likely to be aggravated by the essence. When you open the coffee bag and smell the mildew and oil smell of the coffee beans, please don't feel sorry if you don't drink them. Some people even think that they will not feel sorry for each other only after they have been given by their friends. That is simply hurting themselves. The aroma of real coffee beans is rich, the smell goes straight to the forehead, and in the entrance taste, it will make people feel happy, eliminate fatigue, and want to refill the cup.

Once again, good coffee can be judged by the appearance and color, slightly sour or slightly bitter taste is normal, because that is the performance of micro-fruit acid, chlorogenic acid and caffeine, must not be light coffee or charred black, light coffee color must be light roasted with high acidity; scorched black must be high bitter. Good aroma is by no means charred, why is it charred? In order to cover up the bad taste of shoddy ripe beans, we have to roast deeply. When the moisture is gone, the beans become lighter, and then fresh milk, cream and other additives are added to improve the aroma. In the end, the cost increases only to improve the flavor. Therefore, heavy deep roasting is charred coffee, not the so-called charred coffee.

The real charcoal burning is using the charcoal of fruit trees as the source of fire, and the coffee and ripe beans will have a faint aroma of charcoal. I hope you can tell whether it is really carbon roasted coffee when you buy it, but also hope that a good cup of coffee can get a dietotherapy effect, because coffee is rich in phytochemicals, has a very high antioxidant capacity, can not only enjoy taste buds, but also get good health.

Coffee beans are kept fresh.

Coffee beans are kept fresh.

With perfect preservation, Lao Dou also has a good performance.

Occasionally I see an online article that mentions that the coffee is freshest within an hour of roasting, and then begins to decay and age. is that true? If it is true, it is not only in Taiwan, but also in well-known coffee chains all over the world. Whether the coffee is fresh or not can be distinguished by its dark green appearance and water content, while the cooked beans can be clearly seen from the appearance of roasted cooked beans and the amount of oil produced.

When coffee beans are produced in large quantities, fruit growers or the government should balance prices, adjust inventory and market supply and demand, so as to stabilize market prices, but the preservation method of stored beans is very important, and the warehouse should be ventilated and dehumidified to avoid dampness or growth of aflatoxins. Even old beans can perform well even if the facilities are perfect.

If there are flowers or spots on the bean, throw it away immediately!

I have seen coffee raw beans with flower spots or spots several times, but in fact, it has been damp or contaminated by aflatoxin. It is best to throw it away when you see it, and stop baking! Because there are flower spots, flower spots of contaminated coffee beans, once roasted can not be seen from the appearance, in case you drink aflatoxin-contaminated beans, the toxin will accumulate in the liver and eventually cause cancer.

Raw coffee beans can breathe, and it is normal to expand bags.

Most of the coffee packages on the market are unsealed or have air vents. Some people say that the one-way breather valve is a new invention and can be used to smell fragrance. Others say that the carbon dioxide in the ripe coffee beans is discharged to keep it fresh.

It is often seen in the media or books that coffee beans should be sealed, so why the breathable valve? In fact, raw coffee beans can breathe, can breathe more after baking, spit out inert gas to protect ripe beans, is the secret of nature. Inert gas will be natural, protect the freshness of beans for a long time, will cause the phenomenon of can expansion is normal. Beans with high freshness will be bagged immediately after ripening, which is not corruption, but fresh-keeping phenomenon. Many coffee and bean merchants seem to know or do not know that, in order not to expand the can or bag, let the baked beans come into contact with the air, so that the inert gas is lost, and the beans will also absorb moisture in the air, so it is more difficult to keep the coffee beans fresh.

Keep fresh and store, simple and skimming

Many people will ask how the coffee beans are kept fresh, but it is actually very simple: first, look at the baking date clearly and record that it is fresh within three months; the packaging is sealed and opaque; it is not close to the heat source and stored at room temperature and cannot be stored in the refrigerator, because every time it is taken out of the refrigerator and opened, because of the high temperature difference, the bag will immediately be covered with condensed moisture, and the beans will not be fresh if you increase the humidity again and again. The author has done an experiment: compared with the refrigerator stored at room temperature for one to two months, the fragrance of beans remains strong at room temperature, while the aroma of iced coffee is faint. In general, coffee beans breathe, while beans contain oil. If the beans are frozen or refrigerated, the oil in the beans will be frozen and unable to breathe, resulting in the loss of flavor.

Sealed small packages to keep fresh

Coffee beans should be packed in small packages, stored in sealed bags or cans, and soaked fresh as soon as possible, but we often see people buy large packages at low prices and save money, and it takes a long time to finish, which is no longer fresh. Large bags are often opened to come into contact with the air, allowing bacterial spores to run into the coffee bag, reducing the freshness to decay. Fresh beans from the appearance of dry, fragrant, very clear freshness, people impulse to immediately brew a cup of coffee.

It is difficult to distinguish the freshness of filter paper.

The author is more worried about the freshness of filter paper hanging-ear coffee. It is difficult to distinguish its freshness from the appearance of beans, and when the powder is ground, the coffee aroma is lost, so it is difficult to drink good taste, it is only convenient to quench cravings, it is difficult to quench thirst, its cost is high, the hand contact area during packaging is large, and hygiene is also a problem. Of course, the contents of three-in-one or two-in-one coffee are not nutritious and can not be compared with freshly roasted beans, but there are many lovers who choose and especially prefer this taste, because it is easy to carry and brew.