How long can the roasted coffee beans last? Starbucks concentrated roasted coffee beans.

Coffee roasting

Disposal period: calculated from the end of the "fresher period" of about 4 weeks, the quality and flavor of ripe coffee beans has been much worse than before, it is difficult to act as the word "fresh", unable to meet the picky needs of professionals. However, it is OK to make some fancy coffee, such as refreshing coffee for family breakfast, black coffee for coffee shops, or blending milk, cream, chocolate sauce, etc., which need not be denied at all. We believe that this stage can be maintained for about a month, during which time we need to open the bag and use it as soon as possible, which can be called the "disposal period".

The total 10-week period from the latest fresh period everywhere is neither long nor short, and consumers should make good use of it. After the disposal period of coffee cooked beans, even if the package has not been opened, but also a sharp decline in flavor, no sense of freshness, no taste value

This problem is distressing, because for any ordinary coffee consumer, there is absolutely no ability and technical means to achieve good storage of coffee powder, and test data from professional institutions prove that coffee beans are in the first five minutes of grinding. there will be nearly 50% of the active volatile aromatic substances escape. If you buy coffee powder (except filled with inert gas), do not expect too much on the taste and flavor, can only talk about convenience as the starting point. And buying the worst grinding equipment will be hundreds of times better than buying coffee powder directly, enthusiasts should settle down to learn how to grind coffee beans.

What are the taste characteristics of light-roasted, medium-roasted and deep-roasted coffee beans?

Generally shallow beans will be more light and refreshing flavor, and the flavor performance is very rich, flower fruit acid some tea taste is the flavor performance of this kind of beans. On the other hand, medium baking is a more balanced expression with both refreshing flavor and thick taste. Deep-baked beans are more similar to his taste, and their flavors are usually strong, such as smoke, chocolate and woody flavor. And it will be accompanied by a heavy taste, but as a roaster, the choice of coffee roasting degree should not only start from the roaster's personal interests and hobbies, but should focus on the needs of the audience, so shallow baking is reasonable. Deep baking has deep baking, there is no good or bad difference between the two. If your guests pursue the taste and the local characteristics of the coffee origin, then light baking can make your customers more clearly aware of what they need.

On the contrary, if your guests prefer round, mellow and sweet coffee, then medium or even deep roasting is more appropriate. But Uncle Dou wants to say a word for the roasters who roast coffee deeply. Many roasters with light roasting style think that when coffee is roasted deeply, there is no other flavor except bitterness in the coffee, and the flavor of coffee is lost in deep roasting. This statement is not objective. A roaster who is good at deep roasting coffee, not only is there no burning smell in his coffee, but the guests can also feel the flavor of the coffee. In other words, he will only bake coffee to black oil, and the smell of smoke and coke is extremely strong, he is not a baker, but a charcoal burner.