Preservation of raw coffee beans

Coffee beans are very similar to people in many places, such as storage environment, people's comfortable environment is suitable for raw beans: dry, dry or wet, cool, not hot or cold, the only exception is light, raw beans should be protected from light. Raw beans are crops and need to breathe, so theoretically the best storage material is clean, odorless and breathable, which is why sacks, straw bags and even natural oak barrels are used in raw coffee bean producing areas all over the world.

Although basically, raw coffee beans are best packed in cloth bags, but in unsatisfactory storage conditions, such as high temperature, light exposure, and moisture-proof boxes are too dry, raw beans will age rapidly, which is because many players think it is better to use sealed plastic bags. Speaking of disadvantages, on the one hand, the cost of cloth bags is higher than plastic bags, and most places where raw beans are sold will not be used. On the other hand, if consumers have a poor environment at home, they may be affected by the environment to change the quality of raw beans. Of course, it is not impossible to use plastic bags, but you need to pay attention to the following two points:

First of all, plastic bags should store a small amount of fresh raw beans (less than 2 pounds). For fresh water-washed beans with high moisture content, more than two pounds of raw coffee beans are placed in a sealed transparent plastic bag. If the ambient temperature is slightly higher or is exposed to light, it may not be discharged because the moisture is blocked in the bag, resulting in deterioration or even partial mildew of the raw beans. New beans, washed beans, a large number of (more than 2 pounds) storage, personal advice is still suitable for cloth bags. Old beans are more harmless.

Secondly, pay attention to whether the plastic bag itself has a smell. The mouth of the plastic bag can be opened before use and placed for ten minutes to dissipate the plastic smell. How long is the best taste period for raw beans? In the limited personal experience, under the premise of proper storage, there is no certain formula for time and taste period, but is related to bean seeds and treatment methods. Washed beans with bright flavor, such as Kenya, Costa Rica, Kona, etc., should not be preserved for a long time. Fresh beans have the most fragrant original flavor of coffee fruit.

Beans that are semi-washed, have a thick flavor, and are not famous for their bright acidity, such as Asian bean Sumatra and some Brazilian beans, are allowed to be stored for a long time. After one to several years of proper storage, the flavor is often not reduced, but sweeter and smoother, which is the origin of aged Aged Sumatra, Aged Java and even Aged Sulawesi. Dried beans, such as Yemen and some Brazilian beans, can also be stored for a long time, the flavor may not necessarily decline, and it is possible to improve the fermentation flavor and wine aroma. There are many variables in the aging process, so I won't repeat them here.