What factors affect the taste of coffee? Three major factors affecting the flavor of coffee!

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When freshly roasted coffee beans are heated, there will be a large amount of carbon dioxide inside the coffee beans, so the state of brewing and drinking can only be described as "unstable" (because when brewing, the water combines with the coffee powder, the violent gas in the coffee bean will affect the release of coffee substances from the water, resulting in a drop in coffee extraction.)

Need to rest for 1-2 days, discharge the excess gas, let the coffee flavor slowly stabilize before brewing. From the moment the coffee beans are roasted, the shelf life of the beans begins to count. generally speaking, after the baked beans are bagged, packaged and sealed, they will be preserved for about half a year in a dry and cool environment.

In the case of unopened, coffee beans can be preserved for about half a year, but once they are opened and used, they come into contact with a lot of air, the aroma begins to lose quickly, and the flavor is constantly oxidized. At this time, you are advised not to put it for half a year. It is best to drink it within a month from the day of Kaifeng. If you buy ground coffee powder, the area of exposure to air is much larger than that of coffee beans. The speed of deterioration is faster, and it is less durable to store, so the sooner you finish it, the better (some coffee shops, for fear of losing the flavor of coffee, refuse to grind coffee beans and sell them only to customers with bean grinders).

The three killers of the loss of coffee flavor

Factors affecting the preservation of coffee include:

1. Air:

Coffee beans themselves contain oil, and the more heavily roasted they are, the more obvious the oil will appear on the surface. once these oils come into contact with air, they will oxidize, resulting in the stench of fuel consumption. Therefore, when preserving coffee beans, air must be avoided by every means. Sealed cans and vacuum cans are commonly used preservation containers in order to isolate the outside air. (it is recommended to seal the container with opaque light)

two。 Temperature:

The sources of heat are the sun, light, fire, etc., no matter which kind of heat, it will accelerate the volatilization of aroma and the oxidation of oil, making the quality of coffee deteriorate faster, which is why the quality of coffee beans is easier to change in hot summer. In order to avoid quality deterioration caused by high temperature, be sure to choose a cool place where there is no sun, no one shines directly at close range, and avoid fire sources such as gas stoves to store coffee beans. (it is recommended to use a Polaroid box / moistureproof box and place it in a cool place)

3. Humidity:

The water content of roasted fresh coffee beans is very low, precisely because the water content of fresh beans is very low, so if the surrounding environment is relatively humid, coffee beans will become a hygroscopic agent, which will lead to higher water content due to dampness. the aroma and quality of coffee will quickly and correctly preserve coffee beans.

In fact, it is not difficult to preserve coffee beans at all. You can master the following principles:

1. After the opening of coffee beans, be sure to use sealed cans or clips to do sealing action, choose small packaging when buying, do not hoard beans, buy as much as you drink, and speed up turnover as much as possible.

two。 No matter whether the beans are opened or not, please put them in a place with shade, dryness, ventilation, no sunshine, light, temperature and humidity.

3. Coffee beans are just like other foods, no matter how well the preservation conditions are controlled, it is best to drink coffee beans as soon as possible, love should be timely!