There are three factors affecting the preservation of coffee beans the relationship between oil production of coffee beans and freshness of coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Single boutique coffee beans _ coffee brands in boutique coffee producing areas _ types and classification of coffee beans

There are three factors that affect the preservation of coffee beans: temperature, humidity and oxidation speed, how to buy fresh beans with high turnover rate, and how to keep good beans.

"buying a bean grinder is better than buying a bag of high-end coffee powder." Lin Zhe-hao, a certified appraiser of the International Coffee quality Association, advises coffee lovers to buy their own roasted coffee beans and store them at home, and it is best to grind and brew their own beans, and the preservation period should be shortened as much as possible.

There are three factors that affect the preservation of coffee beans: temperature, humidity and oxidation rate.

Lin Zhe-hao suggests that if you want to taste good coffee, you'd better buy freshly roasted coffee beans. One week after roasting-two weeks will be the best time to taste the coffee. Put it for a month at most. The longer it is stored, the more easily it will oxidize and lose its taste, and even the smell of fuel consumption will appear. The flavor is relatively less delicious.

NG behavior 1: put coffee beans in transparent sealed cans and expose them to light.

Freshly baked beans must be stored in a cool place. The aroma molecules of ground coffee are easy to volatilize, and the preservation length of coffee is related to packaging technology. at present, the common packaging is sealed bag or one-way exhaust valve bag, one-way exhaust bag can slow down the speed of oxidation.

Similarly, some people are used to putting coffee beans in sealed cans, and opaque cans are better than transparent ones, avoiding light exposure and slowing down the volatilization and oxidation of aromatics.

NG behavior 2: put coffee beans in the refrigerator to avoid mildew

In addition, coffee beans should never be kept in the refrigerator, whether refrigerated or frozen.

The reason is that when you take coffee beans out of a relatively low temperature refrigerator, there is a difference between the room temperature and the temperature in the bag. The moisture will stick to the surface of the bag. After opening it, the moisture will enter again, but it will return to the refrigerator. If you want to put it in the refrigerator, it is best to use it separately. One pack is the amount used at one time.

NG behavior 3: buy beans that smell like fuel consumption

If you look at whether the beans stored in the coffee shop are fresh, you can see whether the transparent containers are covered with a layer of grease, while the coffee beans that are deeply roasted with ripe beans will have a glossy gloss, which will dry out after a long time, while the shallow-roasted coffee will run out after a long time. Fuel-guzzling coffee also means it has been stored for too long.

In addition, the freshness of coffee beans can be observed by hand: when the coffee is relatively stale, there are fewer bubbles and the coffee powder will sink, because the carbon dioxide in the beans volatilizes faster after grinding, the oxidation rate increases, and the structure changes. The amount of bubbles floating during water injection is relatively small.

After grinding, the filter bag of coffee is more likely to see the collapse.

From post-processing to transportation and preservation of coffee beans, high temperature and humidity is a hotbed for ochratoxin A, which can also be produced during the transportation of imported corn and soybeans. Han Huizong, author of Coffee, stressed: "you won't see ochratoxin An on coffee. Toxins are things that mold grows and metabolizes, and eating mold won't kill you."

Generally speaking, most of the raw coffee beans for commercial use are stored and transported from Central America to Japan, and it will take about two to three months for them to come back. If the temperature is higher at the bottom of the cabin near the motor, ochratoxin An is easily produced. If it is no problem to be transported, it is also easy to get damp when stacked in the warehouse in summer.

If you want to buy reassuring coffee beans, you can find a store from the neighborhood and communicate with the owner of your own baking shop.

Compared with a large number of foreign roasters importing packaged coffee beans, the more fresh the beans with high turnover provided by small roasters.

Save coffee beans Tips:

1. Choose small packages when you buy, don't hoard beans, buy as much as you drink, and speed up turnover as much as possible.

two。 The storage period of roasted coffee beans is no more than one month.

3. It is better to keep bean bags in one-way exhaust than in compressed jars. Opaque jars can be kept in a cool place.

4. If you want to put it in the refrigerator, please pack it in separate bags and separate portions for one drink.

Noun Dictionary

Ochratoxin (Ochratoxin A)

It is the secondary metabolite (Secondary metabolites) secreted by Penicillium and Aspergillus. It has nephrotoxicity, immunosuppression, carcinogenicity and so on. It is a class 2B carcinogen.

Recently, several customers have asked us whether the oil production of coffee beans is related to the freshness of coffee beans. In fact, this problem is closely related to the roasting degree of coffee beans, so we use our baking grades to explain them one by one:

Relationship between freshness of roasted coffee beans and oil production of coffee beans

Light baking degree 1Mel 3.5 basically shallow baked beans will not produce oil, so even if put for more than two months, there will be no oil, so shallow baked beans can not be used to tell whether they are fresh or not.

The roasting degree of shallow and medium roasting is 4MuthMel 4.5. If the shallow and medium roasted beans are stored for more than a month, they will be slightly greased. If the shallow and medium roasted beans have seen oil, they are basically stale coffee beans.

The deeper the baking degree is, the deeper the baking degree (6murmur6.5) will be about one week later, and the lighter one (5Muth5.5) will be slightly oiled in two weeks. If the medium baked beans feel oily and shiny, it will basically be a month later and they will not be fresh.

Medium and deep baking degree 7murmur7.5 will begin to produce oil in about 4 days. Medium and deep baked beans feel that the whole oil will be bright after 2 weeks. At this time, you have to remind yourself to finish drinking early and the aroma has been almost lost.

Deep baking-deep baking begins to produce oil after deep baking, while re-baking starts to produce oil in a pot, and the beans are shiny at once, so deep-baked beans can't tell whether they are fresh or not.

2017 Coffee Bean purchase Price-introduction of Coffee prices in various countries