How many days is the shelf life of ripe coffee beans-the shelf life of coffee beans after grinding
How many days is the shelf life of ripe coffee beans-the shelf life of coffee beans after grinding
Most of them are one-way exhaust valve bags lined with aluminum foil. Aluminum foil can block light and air. The function of the one-way exhaust valve is to discharge too much carbon dioxide so that the bag will not burst without opening.
The bag is useless when you get the coffee beans. Because once the bean cultivation is completed, there is no need to let it exhaust again. When you press the exhaust valve around the smell of coffee, in addition to carbon dioxide, there are many fragrances are also discharged and lost. So changing the seal of the container is the first step, and when you want to drink coffee and open the lid, you will complete the exhaust.
For example, we use Kraft paper aluminum foil bags with one-way exhaust valves and seals that can be used repeatedly, but this kind of packaging is not suitable for long-term preservation of cooked beans. So the jar of one-way exhaust valve is also not recommended. 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 use high-pressure extraction according to the taste we drink and the length of the best flavor period, so the flavor is magnified and compact, so it is not suitable to be made when the flavor is too bright or too exciting. this is why Italian style mostly uses moderate baking degree and blended beans, the purpose of which is to make the flavor balanced and reduce the irritation.
Therefore, the flavor trends of 3 and 4 in the flavor trend mark are more suitable for Italian style. In addition, Italian extraction of soybean oil that is too fresh will be very rough, affect the taste and appearance and dissipate quickly.
This is why Italian beans take longer than individual products, often in a week or more.
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Introduction to the structure of the brewer for cleaning instructions of kalerm coffee machine
In 1948, Gaggia applied this principle to complete his coffee machine. Because he pushed the hot water into a denser coffee powder than before, and the pressure was greater and more stable than before, a layer of Klima was produced on the coffee, which was the first time in history. From then on, Klima became an Italian coffee.
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The Yunnan-Vietnam railway bar located at the Yunnan-Vietnam railway station is the product of this time. Although it is called a bar, it actually sells coffee, a practice that originated in France, where cafes are characterized by a mixture of cafes and taverns. This is just the beginning of the future popularity of coffee. In 1938, Peking University, Tsinghua University and Nankai formed the famous National Southwest Association.
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