Preservation of raw beans: how to preserve raw beans best
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Put the raw beans in the freezer, the water in it will freeze.
Form crystalline structure
I can't keep the water.
So a lot of the smell will run away.
The best way to keep it: bake while it's fresh!
The second best: vacuum the raw beans and then "refrigerate" them.
The third best: raw beans directly vacuum and then "cold storage"
Fourth best: vacuum the raw beans and put them in a cool place
Fifth best: save raw beans in a cool place at room temperature after picking a sealed bag.
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Sincerely suggest:
No matter how fresh or green the raw beans you buy, you'd better choose not to have "black sheep".
Spoil a pot of careful baking, or infect the raw beans to be preserved.
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Roasting Reaction Change--Coffee Roasting Caramelization
Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style) coffee green beans do not contain the special aroma of coffee, so they are not eaten directly, but must be roasted before producing a large amount of volatile aroma substances. After roasting, the main volatile aroma components of coffee beans were analyzed and confirmed to have at least 660 kinds, which was the most important volatile aroma component in all foods and beverages.
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Pick beans baking | pick beans before baking or baking before picking beans?
Professional barista communication Please pay attention to the coffee workshop (Wechat official account cafe_style) pick raw beans must be picked before roasting, so that the quality will be good. Is it correct? I think it's a matter of opinion. But buoyancy coffee is raw beans first pick beans and then roast and then pick ripe beans again. The reason for picking beans after baking is that even if the raw beans look uniform, they have five colors after baking.
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