Can I rush the freshly baked beans directly? Preservation method of coffee beans and how long coffee beans can be kept

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The correct way to raise beans how long is the period of raising coffee beans? Why raise beans?

Q1: why does a coffee shop have an exhaust hole on the bag that wraps coffee beans? Can you squeeze the bag to smell the aroma?

A1: during the roasting process, the internal moisture contained in raw coffee beans will gradually be lost due to the temperature of the roaster boiler, and these originally watery spaces will also be compressed due to the removal of moisture.

Once the coffee beans leave the baking machine, the dehydrated and compressed space inside will gradually recover because of the temperature difference and the moisture in the atmosphere. In order to avoid the freshly roasted coffee beans overabsorbing the moisture in the atmosphere, they are usually stored in bags with vents. The beans will continue to exhaust in the bag, after a period of time will be filled in the entire bag, at this time, if there is no release pipe, continue to expand, the gas will form pressure, so that the coffee beans can not continue to exhaust. Once it has been in this state for too long, the fiber space inside the coffee bean will be compressed so that it can not be restored to its original size, thus making the effect of water absorption saturation in the brewing process worse, and extracting the coffee liquid which is not rich enough.

The above problems can be avoided if there is an exhaust pipe in the bag that preserves the coffee beans to let out the excess gas. This exhaust channel can only discharge gas from the outside in one way, but not two-way ventilation can cause moisture in the air to enter the bag. Sometimes we see the bag bulging up due to exhaust, so don't squeeze it, because the gas released by external force will cause the pressure in the bag to weaken rapidly, resulting in an imbalance between the internal and external pressure in the bag, so that the fiber space inside the coffee bean will also be reduced due to the compression of pressure, which will affect the quality of cooking and extraction.

Q2: is the best taste period for deep-roasted and light-roasted coffee beans the same? Is it better to rinse the beans as soon as they are baked, or is it better to brew the beans 3-7 days later?

A2: when the internal fiber space stops changing, it is the best extraction time for coffee beans. Exuberant exhaust coffee beans, because the internal fiber is still returning to its original state, so once it comes into contact with hot water, the internal space will expand rapidly and produce a large amount of gas, which is a phenomenon of fresh coffee beans, but exuberant exhaust will hinder the water saturation of coffee particles. Generally speaking, after 3 days of baking, the excessive exhaust of coffee particles will slow down; after 5 days, the water absorption saturation of coffee particles will gradually become stable; after 7 days, the internal space of the particles will no longer change, and the degree of saturation of water absorption will be better than before. Soluble matter will also greatly increase and taste rich and thick.

The above days are mainly deep-roasted coffee beans, shallow roasted coffee beans because of the low dehydration rate, the internal space needs to recover in a short time, generally roasted for 4 days, the internal space has been restored almost. Therefore, in principle, the time to cook the best flavor will be about 3 days earlier than the deep-roasted coffee beans.

Q3: can't coffee beans be ground before they are preserved? What is the best way to preserve coffee beans? Can I keep the coffee beans in the refrigerator?

A3: because after the coffee beans are ground, the area of contact with the air will be increased, the chance of being exposed to moisture will be greatly increased, and the aroma and flavor of the coffee particles will be reduced, and the preservation period will also be greatly shortened as the probability of the particles being exposed to moisture will be increased. So if you want to taste the best coffee, it's best to grind the beans before brewing the coffee.

The best storage temperature for coffee beans is at room temperature, and the best storage container is one that is opaque and insulated from air. The purpose of isolating the air has been mentioned above, and the main purpose of reducing contact with light is to prevent coffee beans from affecting their flavor due to qualitative changes caused by ultraviolet radiation, so in addition to sunlight, coffee beans should also be avoided from illuminating lamps and lanterns that produce ultraviolet rays. If you can not buy opaque containers that can insulate the air, it is also a good choice to directly use the special bags used to pack coffee beans when selling coffee beans in coffee shops.

Coffee beans, whether ground or not, can not be stored in the refrigerator, because the thick moisture in the refrigerator will accelerate the moisture condition of coffee beans. In addition, the fiber inside the coffee bean can absorb the taste, so if it is put in the refrigerator, it will absorb the taste of other food and become a super deodorant, which can not achieve the goal of preserving the coffee bean well.

Q4: why do some coffee beans have oil on the surface? Can you continue to use it when the oil comes out?

A4: when the coffee bean goes into deep roasting, it will produce oil because of the high dehydration rate, so when the deep-roasted beans are stored for 1-2 days, they will begin to produce oil on the surface, which is a normal phenomenon.

However, when this state occurs in shallow or medium-shallow coffee beans, it means that part of the coffee beans are over-dehydrated due to uneven heating during the roasting process, and the oil production is mainly dotted, rather than the overall surface oil like deep-roasted coffee. Once this phenomenon occurs in medium or light roasted coffee, it is not recommended to continue to use it.

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