Coffee beans: the preservation method of coffee beans. How to cook coffee beans

The extraction of coffee requires a high degree of freshness of beans. The fresher the beans, the thicker the flavor you can get. Like tea, coffee comes in a variety of grades, usually in pounds (454g a pound). Except for earbags, the smallest unit is half a pound of 227g. The expensive ones are thousands of pounds, and the cheap ones are 20-30 pounds. Here, please look at my previous posts, expensive and cheap according to their own economic spending power to choose. It is not the expensive goods I cited for you to buy! But coffee and tea are different, coffee flavor retention period is very short!

Please note that this is the retention period, not the shelf life! You can see whether it is Italian or Rabasa in the supermarket. These beans are marked with a shelf life of one to one and a half years. It is true that eating within the date marked by the manufacturer will definitely not have diarrhea! But beans that have been around for a long time must taste like soda that has been open for two days. What I mean here is that if you want to have a good cup of coffee, go to Taobao to find a freshly baked coffee shop that placed an order. Basically, freshly baked beans in well-known stores can kill the likes of Italy bought in the supermarket if the extraction is qualified. So how long is the retention period of coffee? This should be linked to the season and temperature. In general, there is no big problem with single coffee beans in winter within 1-2 months, while Italian coffee beans can last longer. If it is summer, the single coffee beans will last for half a month, and the Italian style will last for one month at most. With this standard, I believe you have already passed the first hurdle in choosing beans.

Preservation of coffee beans:

Fresh beans are suitable for sealing and preservation in a bag with an one-way exhaust valve. be sure to empty the air in the bag as much as possible after use, and then keep it sealed. Usually put beans in a cool and ventilated cabinet, as long as it is not close to the heat source is not a big problem. If it's not for special reasons, don't put beans in the fridge! Keep it in a cool place at room temperature. Because the low temperature of the refrigerator will bring condensed water to the package. This is the sweet coffee! If you really don't have time to drink, but the beans are very good, those you don't want to throw away can be frozen in the freezer and thaw later. Although the flavor will certainly be greatly damaged, it is better than throwing it away.

Raise beans:

I just said that the freshness of coffee beans has a lot to do with the flavor of coffee extraction. But it is not the beans that are just baked that are suitable for immediate extraction. Because the gas in the freshly baked beans is not discharged, the stability of the extraction will be affected to a great extent. And there are some special roasting methods that require more stable ingredients in coffee beans to taste better. So in the boutique coffee industry, there is a talk of growing beans. Bean cultivation is to make the beans reach the best and most suitable extraction state after baking, so that you can drink better coffee. So the question is, how to judge the time of growing beans? This is really a complicated problem, and it takes a lot of experience to judge.

Different roasters, different beans, different seasons, different extraction methods. Too complicated. I can't say a word at all! I would like to recommend a bean cultivation time suitable for most situations for your reference. In general, the best drinking time is 2-5 days after baking, while Italian beans usually take 15 to 20 days to drink. Summer beans can be better extracted the next day after baking, Italian beans are generally 5 to 7 days after the best drinking time. Beans are recommended to be killed within a month in summer and within 2 months in winter.

Find your favorite flavor:

In the third wave of boutique coffee, people began to have a new understanding and understanding of the real boutique coffee flavor. The way of roasting coffee also began to develop from the original French, or completely urban roasting to medium-shallow roasting, and gradually began to pursue the flavor of origin. So the question is, what is the flavor of origin? This is really complicated. To put it simply, beans from different producing areas show fruits, flowers, almonds, chocolate, honey and caramel at the right baking degree. Equal flavor