How to release gas quickly from newly roasted coffee beans-Starbucks concentrated roasted coffee beans

How to release gas quickly from newly roasted coffee beans-Starbucks concentrated roasted coffee beans

Deep baking (French Roast): degree of baking; deep baking, also known as French baking. Also known as French or European roasting, belongs to deep baking, the color is thick brown with black, sour taste can not be felt, especially in Europe, France is the most popular, because the fat has penetrated to the surface, with a unique flavor, very suitable for coffee Oulei, Viennese coffee very deep roasting (Italian Roast): roasting degree; very deep roasting, also known as Italian roasting. Also known as Italian baking, baking degree before carbonization, there is a scorched taste, mainly popular in Latin countries, suitable for fast coffee and cappuccino. Most of them are used in Espresso coffee series. Deep baking (FULL-CITY Roast): degree of baking; micro-depth baking, also known as deep city baking. The baking degree is slightly stronger than the medium depth, the color becomes quite dark, and the bitter taste is stronger than the sour taste. It belongs to the Central and South American baking method, which is very suitable for preparing all kinds of iced coffee.

Tin cans can keep the aroma of coffee for a long time. Plastic bags are fine, but they store less than tin cans. In foreign countries, coffee beans are sometimes sold in tin cans or plastic bags. Vacuum packaging is more conducive to the storage of coffee, making the original flavor more lasting.

As soon as you open an oil-proof or tin foil-wrapped coffee bag, immediately put the coffee beans or coffee powder in a sealed can Coffee powder will not get moldy quickly, but just like coffee beans will absorb the smell in the air, choose the right packaging or container and store it in the right space, that's what it is, but fresh coffee is extremely sensitive to the storage environment. In recent years, experts highly recommend the use of aluminum foil packaging material (opaque) with one-way exhaust valve, which is praised and recognized by big manufacturers at home and abroad. It blocks the invasion of oxygen and can discharge carbon dioxide, greatly prolonging the honeymoon period of tasting fresh coffee. As for storage, I think it only needs to be placed in the shade where it is not susceptible to moisture and does not have direct sunlight. Refrigeration or freezing is not absolutely ideal. Excessive shrinkage of fiber, condensation of benign oil, peculiar smell in the refrigerator, and the temperature difference between high and low during extraction are all thought-provoking.

A suitable place to store coffee

Coffee should be stored in a dry, cool place, not in the refrigerator, so as not to absorb moisture. Coffee beans and ground coffee can be frozen, but the only thing to note is that when you take the coffee out of the freezer, you need to prevent the frozen part from melting and dampening the coffee in the bag. Americans think coffee is better in the refrigerator. But it won't take more than a month. They took out the amount of coffee beans they wanted to drink from the freezer and began to grind and boil them before they thawed.