Fresh shallow baked beans: preservation of bagged coffee powder
Fresh shallow roasted beans with light roasting heat and light brown appearance are dry and will not produce oil after baking. About six days after baking, they begin to appear the phenomenon of dotted oil (there are dotted oil droplets on one side of the coffee bean). Slight dotted oil does not mean that it is not fresh, but sometimes the flavor of shallow roasted coffee beans is at its peak. Continue to put, more than two weeks after the oven, the surface of shallow baked beans gradually covered with a bright glow, at this time the flavor of shallow baked beans has begun to decline, should avoid buying. Fresh deep-baked beans with dark brown appearance show slightly glossy appearance after baking, and a large amount of oil begins to appear on the surface from the second day to the fifth day after baking. The well-oiled deep-baked beans do not mean that they are not fresh. On the contrary, the deep-baked beans will gradually dry out three weeks after they are baked, and finally become dry-flavored beans. Therefore, if you see coffee beans that are dry but dark brown in appearance, please pay special attention to whether they are marked with the date of baking, which is most likely to be spoiled beans.
When we open a can of coffee beans, we sometimes see coffee beans wrapped in a thin layer of fat. It seems that the oil evenly distributed on the surface of coffee beans is actually not oil, but a water-soluble organic substance that looks like oil. Coffee oil itself contains many aromatic ingredients of coffee, which can be dissolved in water, so the surface of your brewed coffee will not be covered with greasy grease. There are two reasons for the emergence of oilbeans. Stale shallow baked beans, fresh deep baked beans. The following in-depth discussion.
Relationship between oil yield, oil content and freshness of coffee beans | how to determine the freshness of coffee beans | the method of judging the freshness of coffee
Yimutian boutique coffee farm in Yunnan
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When brewing coffee, you should pay attention to the washing method of coffee beans in those places.
Boiling will make the coffee bitter, so never boil the coffee. The proper brewing degree should be slightly lower than 96 ℃. Coffee can not be reheated, when brewing, you should pay attention to only the amount needed for each time, and it is best to drink it when it is just cooked. The best drinking temperature for coffee is 85 ℃. Water accounts for 98% of a cup of coffee, so it is best to use filtered water to make coffee, especially not.
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