Freshness of coffee beans

Most people even those who run their own cafes don't know the fact that coffee is a food that pays attention to freshness. Not only coffee, green tea and other kinds of tea are fresh foods. After the roasting process, coffee beans expand to form many pores to form "porous tissue", and the freshness guarantee period of coffee is less than 2 to 3 weeks.

The freshness of coffee beans is the decisive factor of coffee aroma and taste. No matter how good the raw beans are, no matter how good the roasting technology is, it can't be called coffee without freshness.

The reason why the freshness of coffee is so unknown may have something to do with the lack of active promotion by coffee bean suppliers. Raw beans can be kept for several years, but the roasted beans begin to change by thinking about the end point of deterioration. Although the preservation period varies according to the storage method, for general raw beans, avoiding light and keeping them at room temperature for 3 to 10 days is the freshest and best state to drink. After two weeks, the freshness drops sharply, and so does the taste and aroma of the coffee. After a long time, it will produce a bad smell.

But even stale coffee beans don't spoil as badly as other foods, and they don't cause any health problems. Officially, coffee manufacturers, sellers and coffee shop operators do not think that the freshness of coffee beans is a big problem. Even if the coffee doesn't taste good, it won't cause any big problems for the business, plus consumers don't know the taste of the coffee.

The most important factors affecting the freshness of coffee are time, air and humidity, so sealed containers, one-way exhaust valves, vacuum packaging and other ways should be used to maintain the freshness of coffee, but it can not solve the problem fundamentally.

Coffee storage stage 3:

1, the time when the raw beans are baked until they are out of the library.

two。 The circulation time to the hands of consumers.

3. The amount of time consumers spend.

The more developed the coffee culture is, the shorter the three periods of time are, especially the second stage sometimes does not exist. It is directly supplied to consumers after baking, while consumers only buy the amount they need in a short period of time. The situation in China is that low-quality coffee is sold to consumers, which is already out of shelf life, and the coffee is even worse, which is worrying. This is true of imported coffee, and most of the coffee beans baked in China are out of date, especially imported coffee will take 2 to 3 months to reach the importer as soon as possible.

The best way to enjoy fresh and delicious coffee is to buy raw beans within a week of roasting and then use them all within a week.