How long can coffee beans be kept? how to distinguish the freshness characteristics of coffee beans? can you drink coffee beans that have been kept for a long time?

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Why is there special emphasis on the significance of fresh coffee? The main reason is that with the rapid growth of boutique coffee technology, the degree of selection of coffee beans and the improvement of roasting technology in just a few years far exceed all the accumulation of drinking coffee for thousands of years.

The degree of selection of coffee beans and the improvement of baking technology

In the face of such an ever-changing coffee breakthrough, in fact, for coffee drinkers at the end, as long as they roughly understand the causes, there is no need to be too persistent, but the fresh definition really affects the result of each cup of coffee. It is best to have a correct understanding, in which there are many common misconceptions that mislead consumers.

After the raw coffee beans are processed in the farm, after the sale and transportation of the raw bean merchants in many hands of international trade, they arrive at the coffee roasting factory or their own roasting cafe, after being roasted, and finally bought and even brewed and drunk by consumers, can be simply summarized into three stages, each stage will affect the freshness of coffee beans.

The first stage: the freshness of raw beans

Whether raw coffee beans leave the factory after various treatments such as sun exposure, water washing, semi-washing and honey treatment, raw beans will maintain a dry condition of low water content (about 12%). In this condition, high-quality coffee beans are easier to preserve, generally packed in sacks and shipped to local foreign trade merchants, but the following conditions will still lead to problems in the freshness of raw beans.

Raw coffee beans are treated with sun, water, semi-water and honey.

Rough treatment and pollution

The original appearance of raw beans is coffee cherry fruit, which is actually a kind of fruit, and must be treated in various ways into hard, dry raw beans, otherwise they will rot at once. However, not every coffee farmer is well trained in handling methods, and many coffee farmers have poor equipment or poor production conditions, resulting in rough and unscientific processing of coffee beans.

For example, if there are differences in grading, size and maturity of coffee fruits, there may be differences in water content with the same drying time, and if the water content of some raw beans is too high, they may be close to decay as soon as they leave the factory, and mix with good beans. A pot of fine goods that are ready to kill you.

Defective beans will destroy a pot of fine coffee.

Or in the drying process, because the environment is not clean, other substances around the coffee beans cause pollution. Such as fertilizers, spices, dirty water, etc., may make coffee beans infected with strange taste and unclean substances, resulting in accelerated decay of raw coffee beans, which is not fresh as soon as it leaves the factory.