The importance of freshness of espresso-the coffee that keeps you waiting is often good coffee

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The Italian says: the coffee that keeps you waiting is often good coffee, but the coffee that is waiting for you is not available.

Freshly roasted coffee beans are partially aged (oxidized) after they are exposed to air for 10 days at room temperature (so freshly roasted coffee beans are packaged with an one-way exhaust valve to isolate the air). This process can be delayed in a lower-temperature air-conditioned environment (so coffee beans are best kept in the refrigerator), but not for long. Usually after about a month, coffee beans will be completely aged (oxidized), very insipid and boring. However, this does not mean that the coffee beans must be mailed within 30 days. Even the dull coffee beans after 30 days will taste better than the canned coffee sold in the supermarket. But aging is not the final result of coffee storage, and coffee will eventually rot.

Oxidation reacts delicious volatile sugars, fats, oils and other compounds that make up the wonderful taste of coffee. The new compounds formed by this reaction are tasteless, and the oxidation of oil in coffee beans can lead to decay, seriously affect the taste, and be harmful to consumers' health.

Of course, knowing that coffee beans are easy to oxidize and deteriorate after roasting, it is obvious whether coffee can be ground and sold, hehe.

Coffee powder is not only more perishable than coffee beans, but customers can not tell whether the ground beans are fresh and complete and good-looking beans. Because diseases, insects and residual beans can also be baked and ground into powder.