How long can the coffee beans be stored after roasting to bring the flavor to the latest level?

How long can the coffee beans be stored after roasting to bring the flavor to the latest level?

Fresh period: from the end of the "fresh period" of about 2 weeks, the coffee beans in the bag gradually go down from the peak state. However, if it is properly preserved, the quality and flavor of coffee beans decline slowly in the first period of time, and the freshness of coffee beans is still at a high level. We call it a "relatively fresh period" for about one month. Every coffee lover and coffee shopkeeper should strive to use up the coffee beans purchased before the end of the "fresh period".

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

Roasting has a particularly important effect on the taste and flavor of boutique coffee. Brown beans are loved because of the aroma and taste formed by chemical reactions at high temperatures.

Coffee beans in the roaster, after drying, high-temperature decomposition, cooling, in the two endothermic exothermic explosion occurred in the second explosion, resulting in flower and fruit aroma, rich taste.

Of course, the degree of baking depends on the way the coffee beans are handled.

The degree of baking is divided into the following categories:

Very shallow baking: retain the smell of grass, no fragrance and mellow taste

Light baking: cinnamon color, rich fruit aroma, that is, more sour taste

Moderate baking: balance between sour, bitter and sweet

Heavy baking: bitter, mostly used for blending