The freshness of roasted coffee is an important factor affecting the quality of roasted coffee.
No matter what kind of coffee, freshness is an important factor affecting the quality. Consumers should first smell the fragrance when buying coffee beans. The aroma is the life of coffee quality. The climate, processing, harvest, storage and baking technology of the place of production are all important factors affecting the aroma of coffee beans. The relationship between aroma and quality is very close. Good coffee beans have a strong aroma without peculiar smell. Next, if you look at the color, the coffee had better be dark brown, rather than dark and bottomless. In addition, the gloss and uniform size of the particles are also considered factors, fresh, better texture of coffee, the entrance should be some sweet, slightly bitter, slightly sour not astringent.
If the coffee has lost its flavor or smells stale, it means that the coffee is no longer fresh and is not suitable for purchase. Freshly fried coffee is not suitable for drinking right away and should be stored for a week to completely release the gas from the beans. Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the aroma and taste are the best.
In addition, the purity of coffee beans is another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans to see whether the color of each single bean is the same and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a comprehensive bean, different size and color is a normal phenomenon. And heavy heat and medium-deep roasting will cause coffee beans to produce oil, but lightly roasted beans, if they produce oil, indicate that they have gone bad, not only reducing aroma, but also astringent and sour taste.
In short, when buying added coffee, we should pay attention to its freshness and fragrance, and the ideal purchase quantity is that it can be eaten in half a month.
- Prev
The roasting and taste of coffee determine the most appropriate roasting degree.
Since the Arabs discovered the coffee beans, the first way to eat them is to put the whole fruit of the coffee into the mouth and chew it to get its juice. Later, they ground the coffee beans from the fruit and mixed them with animal fat as a physical supplement for caravans to trade far away. After that, around 1000 AD, it was changed to the method of boiling raw beans into soup. Until 13.
- Next
Roasting coffee beans can release the special aroma of coffee.
Through the burning of the fire, the special aroma of coffee can be released, sprinkling the personality of each coffee bean: sour, sweet and bitter, from the insipid raw bean to the endless aftertaste in the cup. Roasting-is the most important station for each coffee bean to outline its character and breed its fragrance during its long journey. The coffee beans are about 12-16 minutes long and warm.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?