What is the standard of freshness of coffee beans what is the least favorite factor of fresh coffee beans

Every time you buy coffee beans, you may want to try different coffee beans at the same time, but a bag of coffee beans always takes off by half a pound. If you are on the edge and can't finish them at once, how do you save the coffee beans? So another problem arises: what if the coffee beans are kept for too long and the coffee becomes untasty?

Coffee beans are like other foods, the more fresh they are, the more they can taste the most authentic flavor. therefore, how to maintain the freshness of coffee beans is an important topic for coffee people.

How to judge whether the coffee beans are still fresh

Since we want to maintain the freshness of coffee beans, we must first know what kind of coffee beans can be called fresh!

In the front street coffee, guests often ask the same question, "the oil from this coffee bean is so serious that it feels like it's been there for a long time!" It's not fresh at all, but in fact, the freshness of coffee beans can not really be judged by oil, because different coffee beans have different roasting degrees, and the roasting degree happens to affect the oil production of coffee beans. For example, coffee roasted to a medium or even deeper degree usually produces oil just after baking, but coffee beans that are lightly roasted may not produce oil even after half a year.

So, if you just judge the condition of the oil with your eyes, it may be inaccurate. Smelling and peeling must be added. If it is not fresh coffee beans, you will smell oil consumption, and coffee beans because of a long time to absorb water in the air and soft, easy to peel in half.

In addition, if you have plenty of time, you can also judge the freshness by brewing and tasting: if there is water absorption and expansion in the brewing process, it represents freshness, but if you drink wood and a slight smell of dust after brewing, it means it is not fresh!

The killer who makes coffee beans old?

Oxygen, bright, wet, hot

Oxygen is listed as one of the killers, but when coffee beans are just roasted, they need oxygen and other air to exchange in order to raise the taste to a higher level. this stage is commonly known as bean cultivation, which is like sobering up in red wine, and the duration of each coffee bean is different, some may last for 3 days, but others will last for 2 weeks. However, it should be noted that once the bean cultivation period is over, too much oxygen will make the taste of coffee beans deteriorate!

Brightness and heat accelerate the change of coffee beans with oxygen and other gases, greatly reducing the preservation time of coffee beans and making the flavor rigid. As for dampness, just like other foods, coffee beans in contact with water can easily lead to mildew, make flavor easy to lose, and even produce toxins, which are harmful to the human body.

Therefore, it is very important to use bean storage cans to preserve coffee beans, which will effectively prevent air and water from coming into contact with coffee beans. Of course, if you can, drink it as soon as possible is the best choice!