Coffee beans are well preserved, old beans also have good performance. Methods and steps for preservation and storage of coffee beans.

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People often ask why the beans have a strong flavor, but there is no fragrance after cooking. In fact, the sense of smell of the natural aroma can be clearly identified, and the bean phase can tell whether the beans are aging or not. if the aroma of ripe beans is too strong, you can first expose the coffee beans in the air for five minutes; if you place them for more than three days, you can clearly smell the fragrance, which is added with flavors or other additives, which may cause harm to the drinker's body. If you have the opportunity, you can try to compare the aroma of cooked coffee beans, it is not difficult to tell, if it is added coffee, you should choose not to drink it for the sake of safety.

What we also want to share is that the beans are ripe enough, the bean phase is dry, and the aroma is not long-lasting, while the bean phase is bright, greasy, and the aroma is too strong, which is likely to be aggravated by the essence. When you open the coffee bag and smell the mildew and oil smell of the coffee beans, please don't feel sorry if you don't drink them. Some people even think that they will not feel sorry for each other only after they have been given by their friends. That is simply hurting themselves. The aroma of real coffee beans is rich, the smell goes straight to the forehead, and in the entrance taste, it will make people feel happy, eliminate fatigue, and want to refill the cup.

Once again, good coffee can be judged by the appearance and color, slightly sour or slightly bitter taste is normal, because that is the performance of micro-fruit acid, chlorogenic acid and caffeine, must not be light coffee or charred black, light coffee color must be light roasted with high acidity; scorched black must be high bitter. Good aroma is by no means charred, why is it charred? In order to cover up the bad taste of shoddy ripe beans, we have to roast deeply. When the moisture is gone, the beans become lighter, and then fresh milk, cream and other additives are added to improve the aroma. In the end, the cost increases only to improve the flavor. Therefore, heavy deep roasting is charred coffee, not the so-called charred coffee.

The coffee beans are well preserved, and the old beans also perform well.

Occasionally I see an online article that mentions that the coffee is freshest within an hour of roasting, and then begins to decay and age. is that true? If it is true, it is not only in Taiwan, but also in well-known coffee chains all over the world. Whether the coffee is fresh or not can be distinguished by its dark green appearance and water content, while the cooked beans can be clearly seen from the appearance of roasted cooked beans and the amount of oil produced.

When coffee beans are produced in large quantities, fruit growers or the government should balance prices, adjust inventory and market supply and demand, so as to stabilize market prices, but the preservation method of stored beans is very important, and the warehouse should be ventilated and dehumidified to avoid dampness or growth of aflatoxins. Even old beans can perform well even if the facilities are perfect.

Once the coffee beans begin to age, it's hard to stop, so if you drink the coffee beans as soon as possible, the impact on the flavor will be reduced. The advice for storing coffee is

① is isolated from the air. After brewing coffee, be sure to re-seal the seal in the package or put it in a sealed can.

② is stored in a dry, cool place.

③ avoids direct light and exposure to high temperatures.

The key point of repeating the storage conditions of coffee beans is to avoid light and heat, avoid moisture, and remember that they must be sealed if they are not directly exposed to the air.

Therefore, what kind of way to preserve coffee, you must pay what price, you will get what quality of coffee! If you really ask for the quality of coffee, I can only ask you to "pack" the coffee yourself, or choose the coffee packaging with the concept of "sub-packing"! In all other ways, he is better than nothing!