How to preserve roasted coffee beans correctly can make them release better flavor when drinking.

The coffee beans we usually use are roasted beans, so we should choose the appropriate method to pack and preserve them, so that the quality of coffee beans can be preserved in the most perfect state when we make coffee.

Non-airtight packaging: this is the most economical one. It is usually used by local small baking plants because they can guarantee prompt supply. Coffee beans can be consumed in time. Coffee beans in packaging can only be preserved for a short time.

Air-tight packaging: suitable for bars, household or indirect supply (supermarkets, etc.). Small bags and canned bags are fine. After filling the coffee, vacuum and seal it. Due to the formation of carbon dioxide during cultivation, this packaging can only be packaged after the coffee has been deaerated for a period of time, so coffee beans can be stored for more time than coffee powder after a few days of storage. Because it does not need to be separated from the air during storage, the cost is low. The coffee in this packing should be used up within 2 weeks.

Pressurized packaging: this is the most expensive way, but it can preserve coffee for up to two years. The size depends on the user type, the home or the bar. After a few minutes of cooking, the coffee can be packed in a vacuum. After adding some inert gas, keep the appropriate pressure in the package. The coffee beans are preserved under pressure, leaving the aroma on the fat, thus improving the aroma of the beverage.

One-way valve packaging: pouches and tins can be used. After cultivation, the coffee is put into a special vacuum container with an one-way valve, which allows the gas to go out but not in, and does not need to be stored separately, but due to the loss of aroma during the outgassing process, it avoids the formation of rotten odor, but cannot prevent the loss of aroma, because the coffee emits more than three times its own volume of carbon dioxide after roasting. If the coffee beans are in constant contact with the air at the same time, it will accelerate the fat oxidation and make the coffee taste lost. At present, the most effective method is to fill and pack with a special patented one-way exhaust valve, which can release the carbon dioxide produced by coffee internally and prevent the invasion of external air.

Source: network