How to preserve the freshness of coffee | Coffee appreciation period | fresh life of coffee beans

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Coffee beans have finally made it through the difficulties of destroying freshness, and now this bag of coffee beans in your hand is the best that even beans have completely passed the test.

At the moment of opening the bag, the rich aroma of caramel, chocolate and nuts rushed into your nasal cavity and reached the top of your head. I really want to drink it all at once! Then, of course, I brewed the coffee beans happily and enjoyed a good cup of coffee. And? There will be the problem of oxidation at once. How to keep the coffee beans fresh? We need to know the three natural enemies of coffee beans first.

Three natural enemies of coffee beans: light and heat, air and water

No matter which kind it is, it will let your coffee beans die in a few days, so the preservation of coffee beans is based on the premise of putting an end to these three natural enemies. As for other messy folk prescriptions, the editor still suggests not to believe too much. the following will put forward the defense of the three major natural enemies, as well as the risk of some inexplicable preservation recipes.

Fresh enemy number one: light and heat

The lethality of sunlight should be easy to understand: the heat of sunlight exposes coffee beans to higher temperatures, accelerating the oxidation of coffee beans and making aromatic substances more likely to volatilize. The fragrance has evaporated, and the good taste is gone when it is boiled, leaving only the light and tasteless nuts or even the woody flavor, the floral aroma of Yejassefi and the berry flavor of Kenya will be gone.

Therefore, the use of equipment to block the sun is very important, general boutique coffee beans are filled with one-way valve bags, and one-way valve bags have aluminum foil inner layer, this aluminum foil inner layer is equivalent to sunshade, has the effect of blocking light and isolating high temperature.

Blocking the sun actually means keeping it cold, but don't think that the inner layer of aluminum foil is omnipotent, and the temperature of its isolation is limited. So don't put the coffee beans on top of the refrigerator, it's warm, and don't put the coffee beans very close to the heat source.

Does the coffee beans in the refrigerator help keep them fresh?

The editor does not recommend it, because if it is frozen, the temperature below zero will make the coffee beans freeze, and the residual water will turn into ice, which will come out of the water or destroy the original structure of the coffee beans after thawing. If refrigerated, there are usually all kinds of food in the refrigerator and the humidity is very high. After the one-way valve bag is opened, if carelessness does not seal tightly, or there are cracks, it may cause your lovely coffee beans to catch a strange taste (the coffee beans are crispy and the structure is first-class, it is better to put the used coffee grounds in the refrigerator after drying. ) and high humidity will also accelerate the aging of coffee beans, which will soon become stale, so don't put them in the refrigerator, keep them out of the sun at room temperature, and don't go near the heat source.

Is it all right to store transparent fresh-keeping cans?

If the lighting is ordinary incandescent, many cafes like to put transparent fresh-keeping cans on the shelves. This problem mainly lies in the consumption rate of coffee, because the cafe is a business place after all, and coffee beans are consumed heavily. You will soon be able to use up the coffee beans in your hands, and it will not affect much if you let the indoor lights illuminate for two days. But if you use a quartz lamp... It's no different from basking in the sun.

Fresh enemy number two: air

In fact, the oxygen is more accurate, there is enough oxygen coffee beans will be relentless oxidation, so a moderate reduction of oxygen, coffee beans can be extended fresh-keeping time. But oxygen is ubiquitous, and it rushes into your one-way valve bag within 3 seconds of opening it, so it's hard to block the air. Here are some simple suggestions from the editor:

1: squeeze out the air in the bag and press the zipper

If the one-way valve bag is equipped with a pull that can block the air, it is actually helpful for keeping fresh, but don't forget to squeeze the air out of the original, and then firmly press the tension. Let the one-way valve bag show a flat state, reduce the internal oxygen, or more or less delay the oxidation effect. What if it's an one-way valve bag without a zipper? Prepare some sealing clips yourself.

2: put it in a fresh-keeping jar and keep it fresh with carbon dioxide

Which is better to pour the coffee beans into the fresh-keeping jar or pull the refining valve bag? The editor thinks it's all good. But the shape of this tank is more particular. Of course, the oxygen in the fresh-keeping tank cannot be squeezed out, but carbon dioxide also cannot be squeezed out, and carbon dioxide also has an important characteristic: the specific gravity of carbon dioxide is heavier than oxygen. He will sink under the oxygen.

Therefore, when choosing fresh-keeping cans, remember to choose those with small openings, slender openings and the right size, which can reduce the invasion of oxygen. If the fresh-keeping jar is of the right size, there will not be too much room for oxygen to hide in it, which will naturally reduce oxidation. So it's best to buy a cling jar a little bigger than half a pound, and half a pound of beans works best. Of course, if the store owner, anyway, the amount of beans is also large, put half a pound of beans is also killed in a few days, then the size does not matter, as long as there is a seal.

Fresh enemy number three: water

Specifically, the moisture in the air, coffee beans exposed to moist air will deteriorate more easily than beans in dry environment, produce defects such as mildew and wood flavor, and accelerate the loss of good flavor of coffee. Therefore, sealing and preservation as soon as possible after use is the best protection. In addition, the editor does not recommend putting desiccant with coffee beans to absorb moisture (fortunately, no one has ever done this before). In terms of personal experience, one-way air valve bags made of Kraft paper bags have better moisture-proof ability, as long as the storage environment is not too wet.

In addition, for a coffee shop or an individual, it is better to pour the Italian beans that can not be used up that day. After all, the coffee is awake when you sleep, and it will continue to breathe, oxidize and absorb water vapor.

This is the end of the editor's introduction to the freshness of coffee. I hope everyone can get something and drink a good cup of fresh coffee.