The killer of fresh coffee beans-under what conditions will freshly roasted beans lose their flavor?

Like the fragrance of coffee beans, like the smell of coffee beans, like the coarse powder of coffee beans, once broken over time, the loss is not only the fragrance, but the beautiful taste, so it is necessary to understand the broken taste.

Roasted fresh coffee beans need to be properly preserved in order to maintain the flavor and flavor of the coffee, and the coffee beans with a short shelf life are as follows:

Oxidation: roasted coffee beans will put carbon dioxide protective film on the surface, and carbon dioxide will slowly dissipate, once there is no protective film, coffee beans will oxidize and fail, and oxidation is also a major factor in the preservation of dried coffee beans.

Launch: when we sell coffee beans on the market, we usually pack them in a single bag, which can prevent the development of carbon dioxide and incense, but the effect is limited.

Hydrolysis: the water content of roasted coffee beans is about 1% or less than 1%. If the coffee beans are often connected with the air, it is easy to absorb the water in the air, causing the hydrolysis tide and causing the coffee beans to fail.

Light damage: if coffee beans are often exposed to light, it is easy to increase the oxidation rate and shorten the storage time of coffee beans.

Oil: the fat of coffee beans will be oxidized to absorb moisture.