The more deadly factor in the preservation of coffee beans is the method of grinding coffee beans into coffee powder.

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The aroma of a cup of coffee reminds us of the importance of properly preserving raw materials during the food journey. The quality of coffee beans affects the flavor of drinking. Even improperly stored coffee beans may contain toxins. Long-term consumption may have an impact on health.

The origin is the first level of defective bean control.

The coffee on the market comes from coffee beans, and the three major producing countries of coffee are Brazil, Vietnam and Indonesia. These coffee beans are produced in large quantities in equatorial and southern hemispheric countries. During long-distance transportation, coffee beans may produce mold or ochratoxin A because of improper preservation. In addition, coffee beans may cause defective beans due to improper processing in the process of harvesting and baking. With the global warming, the number of defective raw beans screened from producing areas is increasing year by year.

Defective beans refer to the black and brown beans in the raw beans, which are immature and have insect bite marks, and the beans contain twigs and stones. After picking and processing, they will be graded according to the coffee beans of different quality. The allowable defect values are different. When the number of coffee defects is 50 defective beans per kilogram (50 per kilo), it actually means that the coffee should not exceed 50 defective beans per kilogram.

Unopened coffee beans:

Store in a dry, tasteless, cool place to avoid direct sunlight.

When the coffee bag overexpands due to carbon dioxide emissions, the gas can be gently squeezed out of the one-way exhaust valve hole.

Coffee beans that have been opened and are expected to run out within a month:

If the original package has an one-way vent, you can also store it directly in the original coffee package, but remember to seal the bag from the air and discharge the gas from the one-way valve from time to time.

Or the coffee beans can be stored in an opaque container with airtight air isolation and an one-way exhaust valve. The design of the one-way valve is to use the carbon dioxide emitted from the coffee beans to gently squeeze the lighter oxygen out of the exhaust hole to avoid excessive contact oxidation between the coffee beans and the residual oxygen in the bag to accelerate the loss of flavor.

In both of the above methods, the container for storing coffee beans needs to be stored in a dry, tasteless, cool place and avoid direct sunlight.

Coffee beans that are expected to run out in more than a month:

Divide the fresh coffee beans you just bought into small freezer bags (each bag is used for no more than 1 week).

Squeeze out and seal the excess air (or put it together in a fresh box) and keep the ice in the freezer (try not to store it for more than three months).

When you need to use it, take it out an hour earlier and defrost it. The packaging waits until the coffee beans are warmed back to room temperature and then opened to prevent moisture from running in to affect the flavor of the coffee beans.

Coffee beans taken out of the freezer are not recommended to be frozen back! Not only is the moisture easily attached to the coffee beans, but the coffee beans that come into contact with the air after thawing also begin to oxidize and mature and should be consumed as soon as possible.

The preservation of coffee beans sounds a little complicated, but not at all! As long as you remember to cut off the 'oxygen', 'sunshine' and 'moisture', don't buy too many coffee beans at once and use them in the best taste period (within 4 weeks) to get the best flavor of the coffee beans!