How should coffee beans be preserved? The four coffee beans stored cannot be "touched"! How to store coffee beans best?

After we have bought a bunch of coffee beans, the first thing we need to consider is their storage. Because most coffee flavors are volatile, they not only decrease over time, but also increase / decrease the rate of loss due to the quality of the storage environment. If one is not put away, it will shorten the appreciation period and reduce our drinking experience.

Sealing, shade, drying and avoiding light are the four elements of storage that we often talk about. Coffee beans can maximize their freshness (that is, the taste period) in such a storage environment, and the flavor substances will remain in the coffee beans for longer. These four elements correspond to the "four heavenly kings" that endanger the freshness of coffee beans. If the coffee beans are placed in the environment where the "four heavenly kings" exist, then the coffee flavor will soon disappear.

So today let's get to know who are the "four Heavenly Kings" who endanger the freshness of coffee beans.

First, oxygen is not just coffee beans, for many things, oxygen is a well-known "killer" of freshness. We often emphasize the word "sealed" when storing coffee beans, because if coffee beans are exposed to too much fresh oxygen during storage, the oxygen will oxidize many substances in the coffee beans and accelerate the loss of flavor. make the experience a big discount. Especially for deep-roasted coffee beans that produce oil, the negative effects on flavor and taste are the greatest.

Therefore, whether the storage is sealed or not is often our focus. Of course, this does not refer to the use of sealed cans, vacuum the kind of sealing, but refers to whether the bag seal is well sealed.

Second, as the saying goes, coffee beans cannot be placed in a wet environment. Because the air there is filled with a lot of water molecules, commonly known as moisture. We all know that coffee beans have an excellent function of "dehumidification and deodorization". When we store coffee beans in a humid environment, coffee beans absorb moisture. But in fact, the coffee beans are invaded by moisture. And this will easily lead to qualitative changes in coffee beans.

Although some experiments have proved that coffee beans can produce a more fascinating flavor when moisture is controllable, most of the time when moisture is out of control, the flavor is unpleasant. There is even the possibility of mildew, so uncontrollable moisture is another natural enemy of coffee beans.

Third, light most of the bags of coffee beans on the market will be made of shading materials, in order to minimize the long-term exposure of coffee beans to light, especially sunlight. Because when coffee beans are exposed to strong light for a long time, some of the substances in coffee beans will be decomposed, leading to the loss of aroma, commonly known as "photodegradation". Ultraviolet rays from the sun will make photodegradation more intense, so coffee beans need to avoid being placed in places with strong light and sunlight.

Fourth, high temperature for the storage of coffee beans, the priority of environmental temperature is often higher than humidity. Because the higher the temperature of the storage environment, the faster the flavor loss of coffee beans. Even if the inner bags of most coffee beans are made of aluminum foil, which can have a certain thermal insulation effect, but this can not achieve the true sense of thermal insulation. Therefore, the storage environment of coffee beans is best located in a cool and dry place.

It is important to note that it is not just direct sunlight that can generate heat. There will be a steady stream of heat near the power supply of appliances such as refrigerators and coffee makers. So not only where the light is, coffee beans also need to stay away from all places that give off heat.

-END-