Teach you the freshness discrimination and storage methods of coffee beans correctly deal with the original flavor of coffee beans
There are tips for coffee bean freshness identification:
Nose smell: fresh coffee beans smell strong, otherwise tasteless or bad smell
See: Good coffee beans are complete in shape, rich in size, and fragrant when cracked. Otherwise, the shape is incomplete.
Hand press: Fresh coffee beans pressed crisp.
Color: dark with black coffee beans, brewed coffee with bitter taste; yellow coffee beans, brewed coffee with sour.
Bake with single fry. after brewing, it is fragrant and mellow.
Good coffee beans: neat shape, bright color, aftereffect foot; bad coffee beans: different shapes, and incomplete individual. After brewing, it is light and fragrant, not sweet enough.
How to store coffee beans
Once the coffee beans are roasted and ground, the unroasted or fried beans sink better. It loses its fragrance slowly, and if it is not vacuumed or stored properly, it will disappear after two weeks. So buy a small amount at a time, or buy a small amount of coffee that has been ground. If you order coffee from a specialty coffee shop, it's best to buy unground beans. Choose suitable packaging or containers and store them in appropriate space. However, fresh coffee is extremely sensitive to the storage environment. In recent years, experts strongly recommend the use of aluminum foil packaging materials (opaque) with one-way exhaust valves (vacuum) for domestic and foreign manufacturers praised and recognized, blocking the invasion of oxygen and able to discharge carbon dioxide, greatly extending the honeymoon period of tasting fresh coffee. As for storage, as long as it is placed in a shady place that is not easy to damp and direct sunlight. Refrigerated or frozen coffee beans (powder) is not absolutely ideal, excessive contraction of fiber in cold, will cause the condensation of benign oils, odors in the refrigerator, extraction of high and low temperature difference, are the value of everyone's concern.
Source:
Coffee Training Blog
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