Introduction to the preservation method and storage time of coffee cooked beans

Introduction to the preservation method and storage time of coffee cooked beans

Beans that are semi-washed, have a thick flavor, and are not famous for their bright acidity, such as Asian bean Sumatra and some Brazilian beans, are allowed to be stored for a long time. After one to several years of proper storage, the flavor is often not reduced, but sweeter and smoother, which is the origin of aged Aged Sumatra, Aged Java and even Aged Sulawesi. Dried beans, such as Yemen and some Brazilian beans, can also be stored for a long time, the flavor may not necessarily decline, and it is possible to improve the fermentation flavor and wine aroma. There are many variables in the aging process, so I won't repeat them here.

Many friends will find that beans show defective flavor more quickly in summer than in winter. High temperature and high humidity should be avoided, so the freezing method has always been recommended under the premise of sealing. Of course, if you can finish it in a relatively short time, the flavor change preserved at room temperature is acceptable.

Freezing is not cold storage, that is, coffee beans should be placed on frozen ice and frozen meat, not on the refrigerated layer of preservation. Because although the fresh-keeping environment is low, but the humidity is too high, which is not conducive to the preservation of beans, the frozen area has a lower temperature and very low humidity, by the way, it also corrects a misunderstanding that freezing is very dry and will not be wet.

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. It's not magical. Rice and mung beans won't freeze even if they are frozen.