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How to judge the freshness of coffee beans? There are three steps: smell, see, and peel.

Published: 2026-01-12 Author: World Gafei

Last Updated: 2026/01/12, Freshness is the life of coffee. The best drinking period of roasted coffee beans is 6 days, while the best drinking period of ground powder is only 3 days. How to determine the freshness of coffee beans? There are three steps: smell, see, peel: smell: put the coffee beans close to the nose, smell deeply, whether you can clearly smell the aroma of coffee beans, if so, it means that the coffee beans are fresh enough. On the contrary

Freshness is the life of coffee. The best drinking period of roasted coffee beans is 6 days, while the best drinking period of ground powder is only 3 days. How to determine the freshness of coffee beans?

There are three steps: smell, see, and peel:

Smell: put the coffee beans close to the nose and smell them deeply to see if you can clearly smell the aroma of the coffee beans. If so, the coffee beans are fresh enough. On the contrary, if the aroma is weak, or has begun to appear greasy, it means that the coffee beans are not fresh at all.

Look: spread the coffee beans on your hands, determine the origin and variety of coffee beans, and determine whether the coffee beans are roasted evenly.

Peel: take a coffee bean and try to peel it off by hand. if the coffee bean is fresh enough, it should be easy to pull away, and it will have a crisp sound and feeling. If the coffee beans are not fresh, you will find that it seems to take a lot of effort to pick out a bean. The difference of Turkish coffee lies in the way it is ground and cooked. Today, the coffee beans used in Turkish coffee are high-quality Arabica coffee beans from Central America and Brazil, which are mixed and roasted and ground into coffee powder. Turkish coffee must be cooked in a special small copper pot, which locals call Cevze. This small copper pot usually can only make two small cups of coffee. Heat 100 ml of pure water and 10 grams of coffee powder over low heat and stir slowly in one direction. when the coffee begins to boil, a layer of coffee foam will float up and gently divide the coffee foam into two small cups with a small spoon. then continue to make coffee until it foams again.

The first time I enjoyed Turkish coffee was in a Turkish family who came to China. After more than 20 minutes of production, the owner brought a small white porcelain cup, which was a little bigger than the one we drank from Kungfu Tea. It was black and covered with foam. Then he brought up a large glass of white water, which the reporter did not understand. When I raised my glass and took a sip, I suddenly felt that my mouth was full of dust-coffee grounds, thick and bitter. I mistakenly thought that white water was for mouthwash, so I immediately took a big sip. Later, with the understanding of Turkish coffee culture, I gradually fell in love with Turkish coffee. Only then did I know that the water was used to clear the mouth before drinking coffee in order to taste the real taste of coffee more truly.

In Turkey, being invited to someone's house for coffee represents the most sincere respect of the host, so in addition to praising the mellow taste of the coffee, guests should also remember not to drink water even if they are full of dregs, because it implies that the coffee is not good. The Turks drink coffee slowly, and they even have a set of exquisite coffee ways, just like the tea ceremony in our country, when drinking coffee, they not only burn incense, but also sprinkle spices, smell incense, a dazzling variety of coffee pots, but also full of Turkish customs. A cup of Turkish coffee with cloves, cardamom and cinnamon is full of fragrance when it is hot. No wonder people praise it as "musky".

Turkish coffee has three flavors: added sugar, low sugar and no sugar. There is an old tradition in Turkey: when a young man goes to ask for marriage, a girl usually makes coffee for her guests, and if she is also a suitor, she will add a lot of sugar to the coffee, saying, "I am willing, I can't wait"; if the coffee is bitter and no sugar is added, it means "I firmly disagree"; if there is salt in the coffee, it means "you should hurry up and you'd better never show up here again."

After enjoying the fragrant Turkish coffee, do not leave in a hurry, or you will miss the "moment of witnessing miracles"-the magical coffee divination. Turkey specializes in coffee diviners, similar to feng shui masters in our country, who can be seen in cafes large and small in Turkey. At the same time, coffee divination is also an interesting activity that Turks and friends must choose when getting together. Whether professional or not, coffee divination is still very particular. For example, the cup for drinking coffee must be a small white porcelain cup with a tray, the diviner must be female (there are also a small number of male diviners), and the fortune teller must drink the cup of coffee and pray piously in his heart, and so on. Specifically, coffee divination is based on the shape of the coffee residue in the cup-the bottom can tell the past, and the wall can predict the future. It is said that coffee divination needs an interval of more than 40 days, otherwise it will not be allowed.