Safekeeping of raw beans

Coffee beans produced in different countries have different flavors, and even beans from different producing areas of the same country have slightly different taste performance, which is due to different growing environments and different varieties or treatments. Then how to maintain the good condition of raw beans after production is related to the storage environment of raw beans.

In some coffee-producing countries, raw beans are kept in warehouses at the same altitude as the place where they grow until exported, in order to maintain the original state of raw coffee beans. As users, it is obviously difficult for us to do this, but as long as we pay attention to a few simple points, it is easy to maintain the good condition of raw beans.

One: ventilation

Raw coffee beans are generally kept in gunny bags, each of which can weigh dozens of kilograms (like the Columbia 79KG package). The water content of fresh raw beans is about 12%. If a good ventilated environment is not maintained, raw beans are easy to mildew and deteriorate. Usually open the warehouse window, or put a fan to blow can achieve air circulation. If space permits, you can appropriately enlarge the distance between the sacks and try not to stack the sacks. If the amount of raw beans of coffee is relatively small, you can also turn the sacks every day to achieve the effect of ventilation.

Two: cool and dry

The storage environment of raw beans must be kept dry. Too much humidity can easily mildew the raw coffee beans. But drying does not mean high temperature and no humidity, so it is necessary to keep cool properly. This requires avoiding direct exposure to the sun. If too dry and ventilated, the moisture of raw beans will quickly evaporate, affecting the quality of baking and the flavor of coffee (making the taste insipid). A temperature and hygrometer can be installed in the warehouse for easy control. If the moisture is very heavy, you can use boards to keep the coffee beans overhead, and then with good ventilation conditions can keep the beans in good condition.

Three: clean and tidy

Raw beans are active, and it is very important to keep a clean storage environment. The cleanliness here means not only a clean and tidy warehouse environment, such as banning the storage of other food materials in the warehouse, no mosquitoes, etc.) but also other factors, such as staying away from the kitchen and toilet, to prevent coffee beans from absorbing odor. In particular, it should be noted that smoking is strictly prohibited in the warehouse where raw beans are preserved, and the scope of smoking ban should be expanded if it is a transparent preservation environment. Clean and tidy, no smell is the most basic requirement.

In the preservation of raw coffee beans, the most important thing is the control of temperature and humidity and the circulation of air. But even if these two things are done, the change in raw coffee beans is still under way. From the appearance of raw beans, we can see that with the passage of time, the water content of raw beans is getting lower and lower, and the color of raw beans becomes lighter and lighter from dark green. Although coffee beans can be kept for up to two years, but in order to better appreciate the good flavor of coffee, it is better to use it as soon as possible.