Coffee beans: Coffee beans, coffee beans

To start buying coffee beans, first choose a coffee shop where business is booming. The freshness of roasted beans is the life of coffee, so choose to put fresh coffee beans in the warehouse, the place is clean and there is no oil residue on the beans, and there is no direct sunlight and no hot shops around. It is also a good way to buy in your own baking shop where you think you are fragrant and mellow.

When buying baked beans, you can specify the refreshing beans, hoping to drink some slightly sour ones, with a strong bitter taste, or directly tell the clerk to choose for your preferences.

When buying rear care shop grinding, be sure to inform the manager of the coffee making utensils used to match those props grinding (such as electric coffee maker, filter, paper, siphon, etc.).

When buying canned coffee powder in the supermarket, choose the label (the type of beans or the tendency to taste, etc.), depending on what you like.

The secret of coffee bean preservation

Roasted coffee beans are easily oxidized by oxygen in the air, which deteriorates the quality of the oil, volatilizes and disappears, and then deteriorates quickly through temperature, humidity, sunlight and so on.

Especially after multi-layer treatment of low-caffeine coffee beans, oxidation is carried out faster. Therefore, in order to maintain the aroma and quality of coffee, how to package and preserve coffee beans has become a great knowledge.

Coffee beans produce three times the volume of carbon dioxide after roasting, so the packaging of coffee mainly needs to deal with the carbon dioxide produced by coffee beans in addition to avoiding contact with air oxidation.

Gaseous packaging

In the most common packaging, beans and powder are packed in empty cans, glass, paper bags or plastic containers, and then sealed or sealed. Low preservation, and due to constant contact with the air, need to drink as soon as possible, drinking period is about a week.

vacuum packing

The packing container (can, aluminum foil bag, plastic bag) draws out the air from the container after filling the coffee. Although it is called a vacuum, it actually removes at most 90% of the air, and the surface area of the coffee powder is larger than that of the coffee beans, and even the remaining air can easily combine with the powder to affect the flavor.

Gas filling packaging

A pinhole is designed on the metal bag. After filling the coffee, inactive nitrogen is poured into the bag and the carbon dioxide pinhole is squeezed out. This method is more popular, but after all the gas is discharged, the oxygen is quietly drilled back into the bag from the pinhole.

Gas sorbent packaging

Put the absorbent made of deoxidizer and decarbonate into the bag, the air in the package can be easily absorbed, and the carbonation produced by the coffee can also be inhaled, but the aroma of the coffee will also be sucked away is its disadvantage.

UCC Asia Rome Packaging

At present, it is the most ideal outer packaging of coffee, all in the shape of beans rather than powder. It is similar to the pinhole metal bag, except that the gas in the bag can be discharged through the pinhole, while the unidirectional piston can prevent the oxygen from entering the bag.

Immediately after the beans are roasted, the coffee manufacturers cool and pack the beans and pour nitrogen into the bag, which has discharged the gas from the bag. Although this kind of packaging method is ideal, it is expensive in materials and high in cost. At present, only selected coffee from large companies will use this packaging method.