What is the shelf life of freshly roasted coffee beans? How long is the best cultivation period for hand-brewed coffee beans?

In the past, when we bought food, we would pay attention to the production date, and then look at the expiration date, because it is common sense that we should try not to eat food after the expiration date.

But on the coffee beans, the production date refers to the baking date, that is, the time node when the coffee beans are cooked. But when we pay attention to this baking date, we are not afraid that it will pass its shelf life or anything, because most of the shelf life of ripe coffee beans is in the range of half a year to one year. Under normal circumstances, it is impossible for a packet of coffee beans to expire (unless it is not delicious.

). So what are we looking at the baking date for? To taste the best flavor of this bean, of course. Now the vast majority of individual coffee beans are in pursuit of fresh baking. This is related to the shallow baking degree at present. The flavor of lightly roasted coffee beans dissipates much faster than deep roasting. Generally up to 1 week after baking, it gives off comfortable aromas such as flowers, fruits and cookies. After 2 months, the comfortable aroma of light-roasted coffee beans has been significantly weakened, and will be accompanied by the smell of smoke, almonds and grass. Therefore, for hand-made coffee beans, we will pursue a more fresh baking date.

However, the coffee beans that are closer to the baking date are not the best. There are two reasons, the first is the need to remove the right amount of carbon dioxide, and the second is to reduce the "dryness" caused by baking. The biggest feature of freshly roasted coffee beans is exuberant exhaust, and this "gas" actually refers to carbon dioxide. After roasting, coffee beans also begin to volatilize a large amount of carbon dioxide. The existence of carbon dioxide actually hinders the extraction of coffee.

Carbon dioxide of roasted coffee beans exists in the loose structure of coffee beans. In the process of extraction, the presence of carbon dioxide will hinder the entry of water into these fiber structures to dissolve the flavor substances in coffee. The more carbon dioxide content, the stronger the blocking effect on water. In general, the best taste period of coffee is reflected in the roasting of coffee, the peak of flavor after 4-7 days of bean cultivation, and then it will be lost with the passage of time, leaving only wood flavor. The first flavor compounds lost are mainly volatile compounds such as flower and fruit aroma, while water-soluble compounds such as sugars, nuts and chocolate are relatively difficult to volatilize. Therefore, the taste period of light-roasted coffee beans is recommended from the 4th day to the 40th day after the baking date. Deep-roasted coffee beans or Italian coffee beans take longer, about 1-2 weeks. Therefore, Qianjie coffee delivery coffee beans are baked within 5 days, so through the express delivery time of 1-2 days, to ensure that the coffee beans arrive at the hands of guests is just past the breeding period, is the best time.

When you get the coffee beans, you can also take a look at the baking date on the package and calculate the consumption time.