You don't understand coffee | detailed answers to the top ten questions for beginners

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Q: how long will coffee beans be kept at room temperature? How to extend the preservation time?

A: the best tasting period is 1 month, and the effective shelf life is 6 months (avoid direct light)

To keep the coffee beans for a long time, put the coffee beans in the original aluminum foil bag and then use plastic.

Bags or sealed cans, sealed and frozen in the refrigerator, take out coffee beans while tasting

Don't open the package until the coffee bean returns to normal temperature (when there is no moisture in the outer package).

Seal for use, and then this packet of coffee beans can no longer be put in the refrigerator and need to be boiled as soon as possible.

Q: does the coffee feel light?

A: the causes are as follows

1. Fresh roasted coffee beans are difficult to extract when they are in the exhaust stage.

Solution: * extend the extraction time * wait for coffee beans to stop venting (about 30 days later)

two。 The degree of roasting is shallow, and the coffee lacks the charred aroma after adding milk.

Solution: it is recommended to buy deep-roasted coffee

3. When using Italian coffee machine, it may be that the grinding is too rough or the powder filling is not tight enough.

Solution: adjust the bean grinder to fine grinding and appropriately fill and press the coffee powder. Italian coffee machine, the time of extraction is 25 ~

For 30 seconds, the amount of powder and the force of filling when filling powder, if the flow rate is too fast, it means that the amount of powder is too little or the degree of grinding is too coarse or the force of filling is not enough.

Q: why do coffee beans produce oil? Can I drink oiled coffee beans?

A: coffee with medium and deep roasting degree will slowly release coffee oil after roasting. Please feel at ease to drink it for normal phenomena.

Light roasted coffee will not produce oil, coffee will slowly release oil over time, the deeper the roast, the faster the release of oil.

Low temperature environment can delay the oil production of coffee beans, but the natural phenomenon of oil production of deep baked beans can not be avoided.

* Coffee lovers who like heavy flavors, especially the oiled coffee beans, think that the coffee beans have the most stable flavor at this time.

There is the smell of burning smoke just coming out of the oven.

* Coffee lovers who like to taste the slightly sour smell cannot accept coffee beans that are deeply roasted and roasted.

Whether the coffee is oiled or not depends on the depth of the baking degree, which has nothing to do with whether you can drink it or not.

Q: could you tell me the difference between aluminum foil bags and PP transparent bags on fresh roasted coffee beans?

A: coffee beans will produce a lot of exhaust after roasting, and the exhaust will last for about 30 days. If the coffee beans are to be sealed for a long time, after 30 days of stopping exhaust, the use of aluminum foil bag sealing can reduce the damage of humidity and light to the coffee. If the coffee beans want to do vacuum packaging, you have to wait until the coffee beans completely stop exhaust, so the fresh coffee lies in the exhaust phenomenon of the coffee beans, and the exhaust is also the main source of coffee aroma. If the exhaust means that the beans are no longer fresh, the coffee beans will form a protective effect in the exhaust stage, even if they are not packaged at all, it is still not easy to deteriorate, so there is no need to pay attention to the significance of packaging.

* so fresh roasted coffee beans packed in aluminum foil bags or pp transparent bags have no different effect on coffee beans.

However, coffee beans should be sealed for a long time, such as supermarkets or imported roasted coffee beans, coffee beans with a shelf life of more than 6 months, sealed with aluminum foil bags to prolong the probability of coffee deterioration, once opened, they will completely lose their protective function and should be tasted as soon as possible.

Q: do buoyant coffee bags have breathable valves?

A: freshly roasted beans of buoyant coffee are sealed in coffee bags after they are baked, and their freshness is lost day by day when consumers open them.

Freshly baked beans are not lengthened by being placed in a belt with an one-way vent.

* now roasted coffee is unsealed, and the best taste is 1 month.

* our packing is all in semi-P small volume.

* the packaging design of one-way vent is suitable for long-term preservation after a large number of baked packaging.

Coffee with an expiration date of 6 months or 1 year is marked in the supermarket.

* the design of one-way vents is mainly to overcome the problem of coffee exhaust, so as to avoid the inconvenience of transportation caused by fat bags or excessive pressure in the bags; after the coffee has completely stopped venting (about 30 days), the air outside the bag will not affect the coffee in the bag, and the preservation period is only 6 months or 1 year without opening it at all, but once it is opened, it should be tasted as soon as possible.

* when fresh baked beans are in the exhaust stage, they naturally form a protective effect on the surface of coffee beans and are not easy to deteriorate, and the coffee in exhaust is also the most charming moment of fragrance, so it is also the charm of freshly baked beans.

Q: I use an Italian coffee machine to make coffee, but it always tastes very light. What should I pay attention to?

A: Italian coffee machine, the general time to complete the extraction is about 25: 30 seconds. You should pay attention to the amount of powder and the force of filling when filling powder. If the flow rate is too fast, it means that the amount of powder is too little or the force of filling is not enough. You can try the above methods again.

Espresso, which means rapid extraction in Italy, is also known as Espresso coffee machine in Taiwan. However, the most indicative coffee in Italian coffee machine is Espresso (espresso). A standard Espresso is about 30~35cc, which is covered with a thin layer of foam, which is called Crema. The structure of Crema is covered with carbon dioxide by a thin layer of water foam. here are some of the most basic identification points:

Color: the Espresso,Crema extracted from a cup of fresh coffee beans will be close to ochre red. If the color of Crema is golden, it means that the coffee beans are not fresh enough or the extraction is poor.

Thickness: the thickness of a good Espresso,Crema should be at least 10% of the whole cup of coffee.

The presentation time of Crema > good Crema can last for at least 3 minutes without cracks.

Espresso (espresso) is too strong and small; when Espresso is mixed with fresh milk, it is a coffee latte.

Q: what is formula beans? So what's the difference between the various flavors?

A: the so-called formula beans, comprehensive beans, is a mixture of more than two kinds of coffee beans, the biggest feature is the preparation of rich flavor changes, the biggest advantage is to contain the personality of a single bean seed, so that the taste of coffee is more stable. Formula beans are mixed with a variety of flavors, mainly due to different secret recipes and proportions to create the flavor of the coffee beans.

Q: will coffee beans be screened by hand? Will there be defective beans?

A: in raw beans, we will pick beans to remove defective beans (such as black beans, moldy beans, worm-eaten beans). Due to the strict quality control of high-quality raw beans, we will not deliberately pick beans, and the grading and treatment of coffee in its coffee production areas are not the same, thus creating flavor characteristics belonging to the producing area. Therefore, we can not evaluate the coffee style of a certain producing area by subjective perfection. If the beans are incomplete, there will be few African beans available for a long time.

Strictly speaking, in a sack of coffee beans, there are definitely defective beans, but they will cause flavor and health. We will pick them out, because each coffee bean cannot look exactly the same, and because everyone has a different definition of defective beans, so we can only recommend that you pick up the beans you don't like when cooking.

Q: I've tried many ways to make my own coffee. is it really bad? Is it the technology? Or is it the beans?

A: as far as coffee itself is concerned, in my experience, roasting accounts for 50%, raw bean quality accounts for 40%, and brewing accounts for 10%, so it should not be the problem of self-brewing, because the coffee beans you choose are not to your taste, or other emotional factors. The quality of coffee mainly depends on personal preferences, some like black coffee, some like milk coffee, some like bitter coffee, some like sour coffee, some like 3-in-1 coffee, and some like canned coffee. some people don't like coffee at all. All in all, a cup of coffee that suits your taste is good coffee for you.

Q: what kind of coffee is it that is not sour or scorched?

A: if you want to drink our freshly baked coffee, I don't know which item to start with. Let's start with the formula beans.

It is recommended that you get a new bean that you have not drunk before. At first, you can dilute the coffee or drink it with hot water. If the taste of the coffee itself does not make you feel uncomfortable or strange, it is suitable for you to drink. As everyone has different taste sensitivity, it is difficult to choose which kind of coffee beans for you! 80% of the sour and bitter coffee depends on roasting, because buoyant coffee beans are roasted only by placing an order, so you can decide the roasting degree of the coffee beans you want to drink. There is only slightly oily coffee beans on the surface. This roasting degree is just between sour and bitter and is a favorite baking point for the public.

Coffee is a very personalized drink, as long as it suits your own taste, it is good coffee.