How long will the roasted coffee beans last? introduction to the baking technology of espresso coffee machine brand

How long will the roasted coffee beans last? introduction to the baking technology of espresso coffee machine brand

So, is freshly baked coffee the best? Can we make a good cup of coffee from freshly roasted coffee beans? Our opinion is that it is best to wait more than 6 hours for coffee extracted without pressure apparatus (single coffee of origin) (cup test requires 8-12 hours), while for Espresso coffee it takes more than 5 days. The exhaust effect of coffee beans does not begin until 3 hours after baking. Coffee beans do not release any carbon dioxide, and the taste after cooking is very unstable. If you have ever washed hot water into freshly baked and ground coffee powder, or use it to make a cup of Espresso, you will find that it has a very sharp taste, bitterness of over-extraction and obvious acidity. It will be difficult for you to associate it with the smooth and sweet taste.

Keep in mind that in any case, time is absolutely necessary for coffee to release carbon dioxide and stabilize its taste. How to raise beans: put the unopened coffee beans in a cool, dry, light-proof environment without irritating odor. Stick the one-way valve after the bean cultivation period (with transparent glue).

The deeper the baking, the more exuberant the exhaust effect, and the faster the carbon dioxide is released, so generally speaking, the deeper the baking, the faster you want to paste off the breathable valve.

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. For coffee cooked beans that have passed the disposal period, even if the bags have not been opened, the flavor is sharply reduced, the freshness is gone, and there is 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 show that coffee beans will escape nearly 50% of the active volatile aromatic substances within the first 5 minutes of grinding. 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 still settle down to learn how to grind coffee beans.

Mass-produced coffee beans operate in a central baking mode, which takes as little as a week for dealers, but the average delivery time for the industry is two months, while the shelf life of mass-produced coffee beans is usually between one year and 18 months.

In 1999, the American Fine Coffee Association (SCAA) adopted the definition of "freshly roasted coffee": no matter how it is packaged, it must be brewed within three to seven days after baking and must be brewed immediately after grinding. Don Holly, president of SCAA, concluded that this is by no means what mass-produced coffee beans want to hear, because their distribution systems usually cannot deliver beans to consumers within a week.