Coffee review

Can I keep the coffee and cooked beans in the refrigerator?

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Can I keep the coffee and cooked beans in the refrigerator? The acidity is sharp and bright 2. The bright aroma of acidity increases by 3. The acidity softens, the aroma and sweetness increases by 4. All kinds of flavors tend to be balanced. The sour taste and aroma weakens and the miscellaneous smell begins to appear 6. The stale defective flavor is obvious (beyond the best flavor period). The speed of this process varies depending on the preservation and baking depth of cooked beans, in addition

Can I keep the coffee and cooked beans in the refrigerator?

1. The acid is sharp and bright → 2. The bright aroma of acidity enhances → 3. The acidity softens the aroma and sweetness of → 4. All kinds of flavors tend to balance → 5. The sour taste and the diminished aroma began to appear in → 6. The stale defective flavor is obvious (beyond the best flavor period).

The speed of this process varies according to the preservation and baking depth of cooked beans, and other people's taste experience and taste ability are different, so some people can feel this phased change in 3 days, while others think it will take 5 days to change. The arrow mark is for reference. Because the flavor is constantly changing, we should actually decide the length of the bean cultivation and the best flavor period according to the taste we drink.

It has been said before that the bag of one-way exhaust valve will give off too much aroma, so even if it can be sealed repeatedly, it is not suitable for long-term use.

So sealed cans are the first choice, try to choose no smell, opaque sealed cans, and sealed cans are not necessarily equal to sealing. It is normal that most sealed cans will leak a little bit. And there is also air in the jar, coffee beans will continue to oxidize more slowly. So sealing is to prolong the life of fresh.

The reason for using freezing to preserve beans is very simple, because freezing is still the best way to prolong the life of food materials, regardless of chicken, duck, fish, even human organs and the world seed bank, as well as male tadpoles, ah, ha, ha. it's widespread. Scientifically speaking, low temperatures slow down the movement of molecules. In vernacular, freezing can lock ingredients in a relatively stable state.

So do not freeze immediately in order to maintain high freshness, it should be frozen when you think it is the best flavor after the beans are finished. The water content of ripe beans is very low, so it will not freeze and can be used directly after being taken out. There's nothing magical about it. Rice and mung beans won't freeze even if they are frozen.

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