Coffee bag one-way exhaust valve what is the role? How long is it suitable for preservation?
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Freshly roasted beans do not extend the best coffee tasting period (1 month golden period) because they are placed in a ribbon with an one-way vent.
The packaging design of one-way vent is more suitable for long-term preservation and use after a large number of baking and packaging, such as coffee marked with a validity period of 6 months or 1 year in the supermarket.
The design of one-way vents is mainly to overcome the problem of exhaust of fresh roasted coffee, to prevent the packaging from becoming fat or bursting due to excessive pressure in the bag; 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 six months or one year without opening it at all, but once it is opened, it should be tasted as soon as possible.
When the fresh baked beans are in the exhaust stage, they will naturally play a protective role on the surface of the coffee, even if they are not packaged, they are still not easy to deteriorate, and the coffee in the exhaust is also the most charming moment of aroma, so it is also the charm of freshly baked beans.
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The three main streams of coffee roasting: analysis and explanation of the characteristics of direct fire, semi-hot air and hot air
The exchange of professional baristas please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee can be divided into three main categories: direct fire, semi-hot air and hot air: direct fire is the most difficult to do, the flavor is the most charming, and the so-called baking process is the most difficult to do, and the so-called baking process can be trained. Roasting and frying according to the roaster's personality is also different, and direct beans are not the same.
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Baking curve sharing | Baking sun bean firepower and throttle adjustment
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) * 120 ℃ slightly open the throttle (slightly smaller than water-washed beans), because sun-dried beans tend to be woody and the silver skin is not easy to peel off, steaming coffee beans allows moisture to increase the maturity of the beans themselves and reduce dryness, keep the beans more moisture at 150 ℃, easy to make the beans steam, easy to make the beans steam about 120 ℃ 168 ℃ (water-washed beans)
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