Coffee beans wither, too?

Deterioration refers to a change in the performance of a polymer substance that cannot be restored. Polymeric substances will change their physical or chemical properties such as discoloration, cracking and strength reduction under the action of heat, light, ultraviolet rays, oxygen, ozone and various chemicals.

These external conditions can cause polymer backbone fracture or crosslinking, resulting in structural changes and performance degradation.

Roasted coffee beans will gradually change over time. When it reaches a certain point in time, it will become difficult to taste and eventually become unpleasant. The process by which coffee gradually loses its flavor is called coffee bean degradation.

Deterioration is judged on the subjective perceptions of coffee producers and tasters. Whether freshly roasted coffee beans or year-old coffee beans taste better depends on the literal judgment. Everyone will choose the former, but if they drink blindly, some people will definitely think the latter tastes better. For those who chose the former, the beans deteriorated after a year, but for those who chose the latter, this time was called the green period.

Why does the flavor of roasted coffee beans gradually change? It is generally believed that this is due to the oxidation of oil contained in coffee beans, but this is not the main reason. Coffee beans contain a lot of antioxidants, and the rate of fat oxidation is actually very slow. What changes the flavor of coffee? That's right, it's the aroma. When baking is complete, the evaporation of carbon dioxide takes away some of the aroma. The remaining aroma components begin to chemically react, the total amount of aroma decreases, the components change and deteriorate, and when an unpleasant taste is produced, the coffee beans deteriorate.

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