When choosing coffee beans, do not choose the obvious and rich aroma, because …...

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When you smell coffee powder, it shows that it is deteriorating and the essence of coffee is decreasing.

If the diameter of the coffee powder is doubled, the volume of a single particle is reduced by 1 beat 8, and the corresponding surface area of the total coffee powder is increased once. After coffee beans are ground into coffee powder, their surface area increases exponentially, and the area in contact with air increases by hundreds of times.

Roasted coffee beans contained in very important acidic and volatile fats will change their taste and make them worse once they are exposed to the air. Esters and aldehydes in aromatic compounds in coffee are the most volatile and volatile coffee flavors.

Not only the loss of volatile aromatic substances, the oxygen in the air will oxidize the spice ingredients, especially the oxidized fat, leading to rotten taste. Freshly ground coffee powder will quickly absorb moisture from the air, increase weight, reduce the effectiveness of coffee ingredient extraction, and make things more complicated by internal molecular pressure.

So after buying coffee powder in the store for a long time, it can only be "mummified fragments" like coffee, because the taste of coffee powder loses a lot; a good cup of coffee is not easy to buy coffee powder, ready to use, is the best way.

In addition, even roasted coffee beans, the aroma of coffee is easy to distribute, roasted coffee beans preserved for more than a week to two weeks, is no longer fresh, so not only to grind, but also to choose freshly roasted and well-preserved coffee beans as much as possible.