Why are coffee beans easier to maintain quality than coffee powder?

When you smell the aroma of coffee powder, it means that it is deteriorating and the essence of the coffee is decreasing. If the diameter of the coffee powder is doubled, the volume of the single powder is reduced by 1 to 8, and the surface area of the corresponding total coffee powder is doubled. After the coffee bean is ground into coffee powder, its surface area increases exponentially, and the area in contact with air increases by thousands of times.

Roasted coffee beans contain extremely management authority of acidic fat and volatile fat when exposed to the air, there will be chemical changes, taste and flavor will become worse. The esters and aldolases in the aromatic compounds of coffee are most easily volatilized, which will worsen the taste of coffee, not only the volatilization of aromatic substances, but also the oxidation of oxygen in the air, especially fat, to produce the flavor of F. B. Freshly ground coffee powder quickly absorbs moisture from the air, increases weight and reduces the effectiveness of extracting coffee ingredients, complicating matters under internal molecular pressure.

Therefore, the coffee powder bought in the store for a long time can probably only be used as a "mummy fragment" of coffee, because the coffee powder loses a lot of flavor. In order to have a good cup of coffee, you must not buy coffee powder conveniently. Grinding is the best way to use it.

In addition, even when roasting coffee beans, the aroma of coffee is easy to give off, and coffee beans that are well preserved for more than a week or two after roasting are no longer fresh. So not only to grind, but also to choose freshly roasted, well-preserved coffee beans as much as possible.