Coffee powder is better or coffee beans? Why is pre-ground coffee powder not good when washed out?

As the Spring Festival approaches, I believe everyone continues to stock up on a lot of rations at home so that they can have a delicious cup of coffee at any time during the holiday.

Freshly ground coffee tastes better, which has long been an old topic, and we are well aware of the importance of freshness to coffee flavor. But sometimes, in order to avoid trouble, many friends will let the merchant grind the coffee beans into powder before shipping, because in this way, you don't have to worry about what scale to use when brewing, and you don't have to work hard to grind it slowly, which saves time and effort.

As more and more people prepare for grinding, Qianjie has also received a series of related questions, such as how long coffee beans can be ground into powder. How many days is the coffee powder tasty? How should the ground coffee powder be preserved correctly? OK! OK! Qianjie knows you are in a hurry, but please don't worry, let's crack it one by one from the tasting period.

The best taste period of coffee beans

In the process of roasting, the internal tissue of raw coffee beans will continue to absorb heat and expand, and store a large amount of carbon dioxide, these gases have both advantages and disadvantages, but too much will hinder the extraction of flavor substances by hot water. the advantage is that they block the loss of volatile aroma.

According to past experience, these gases quickly release 60% 70% carbon dioxide within 4-7 days after baking (when steaming is the easiest time to form a good-looking hamburger). Their emission rate will be significantly slowed down, which means that the coffee beans will begin to enter a stable stage, and the cooking flavor will be at its best within 30-45 days after baking. This period of time is what we often call the best taste period.

Of course, in addition to looking at the baking date, the flavor performance of coffee beans is also related to the storage environment. Generally speaking, when fresh coffee beans are available, we recommend that they be stored in a sealed, cool, dry and dark place, and reduce the number of times to open the seal during use. Just imagine, if a bag of beans is opened several times a day, or comes into frequent contact with moist air, then even during the recommended taste period, the coffee powder is likely to be "stale."

After the coffee is ground, how long can the flavor be preserved?

As we all know, when coffee beans are now ground into powder, the aroma is the most abundant, and these coffee aromas are actually caused by volatile flavor compounds floating in the air, which we can smell. The coffee bean before grinding is originally a complete structure, and carbon dioxide can only be released slowly through the surface layer. When the bean is ground into powder, it means that its surface area in contact with air is enlarged. At this time, a large amount of carbon dioxide will be accelerated with aroma substances, so the appreciation period is bound to be shortened.

In order to find the best taste period for coffee grinding into powder, Qianjie once did a comparative experiment in which Panamanian Pokuit rosy summer coffee beans baked on the same day were ground into powder 30 days, 21 days and 14 days ago, respectively, and then sealed and stored separately. And brewing comparison at the same time.

Finally, we found that under the premise of sealed preservation and few times of opening at the same time, the coffee can still drink a good flavor within 3 weeks after grinding, but it will decrease day by day, and when it is stored for more than a month after grinding, the aroma will dissipate completely, leaving only a light "coffee smell".

Therefore, if you store a large amount of coffee at a time, and the frequency of coffee consumption is not high, Qianjie will advise you to store it in multiple sealed cans or bags as soon as you receive the pre-ground coffee powder. in this way, you don't have to worry about frequent opening and causing the remaining aroma of coffee to slip away.

What will happen to the taste of pre-ground coffee?

Out of curiosity, Qianjie grinded a bag of idle water-washed Yega Chuefei (baked on December 29, 2024) into powder last week, and then tested its flavor state every day to see how long the coffee powder was stored and the state of brewing. And what's the connection between the final flavor performance.

Now grinding now Chong: dry fragrance is rich, is obvious white flowers and citrus fruits, as well as honey sweet, steaming drum is normal, powder layer continues to bubble; flavor: fresh orange peel, light flower fragrance, lemon, Sydney, plum acid, after the temperature drop, there are melon seeds, caramel, green tea aroma, the acidity is light and transparent.

The first day after grinding: dry fragrance has a clear citrus, lemon peel-like fresh flavor, floral fragrance weakened, with a little nutty and milk sugar aroma, rich bubbles released during cooking; flavor: sweet orange, grapefruit, tea, acidity lively, back sweet obvious.

The second day after grinding: the dry fragrance becomes slightly lighter, there is citrus fragrance, the steaming is not bulging, and a small amount of bubbles appear in the powder layer during extraction; flavor: mainly sweet and sour of citrus and grapefruit, the flavor is not much different from that of the day before, and there is a sense of caramel in the entrance. Green tea tail rhyme.

The third day after grinding: the dry fragrance is honey, citrus and nut, with fewer bubbles during steaming and extraction; flavor: grapefruit, lemon, tea, acidity is not as bright as the day before, caramel becomes heavier.

Thus it can be seen that when coffee beans are ground into powder, not only the carbon dioxide will dissipate with the storage date, but also the aroma of coffee will gradually decrease. Take the shallow baking Yega Xuefei in Qianjie Street as an example, it showed a refreshing and bright tonality when it was just ground. When the coffee powder gradually came into contact with the air and stored for a longer time, the coffee tonality also slowly evolved from fresh and sweet fruit to a rich caramel sensation. At this time, no matter how to adjust other parameters, it is difficult to achieve the flavor performance when it has just been ground.

In fact, this kind of medium-light roasted coffee emphasizes mainly the aroma of flowers and fruits, and after a few hours of grinding, most of the essential aroma has been lost, so if you pursue this kind of flavor, Qianjie is more recommended to be equipped with a bean grinder. Only in this way can you experience the aroma of freshly roasted freshly grinded coffee.

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