How long is the shelf life of roasted coffee beans past the taste period? how can coffee beans taste good?

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Whenever Qianjie coffee beans are on sale, many enthusiasts can't help hoarding and immediately place orders for a lot of bags of coffee beans. As a result of buying too much, there is no way to finish it within a month, when the coffee powder layer is no longer steamed in the shape of a hamburger, and the flavor is not obvious! What shall I do? It's a pity to lose it. In this article, the front street will teach you how to rinse the coffee beans past the taste period.

The shelf life of coffee beans is long, but the taste period is very short!

For hand-washed coffee beans, Qianjie believes that the taste period of coffee beans is within 4-30 days. In general, the flavor of coffee is not the best after roasting. Freshly roasted coffee beans have more gas in the body, so it is difficult to extract flavor substances, so there will be a 4-7-day cultivation period to discharge some of the gas. Coffee beans after the taste period does not mean that they can no longer be drunk, but even if the coffee beans are properly preserved, the flavor of the coffee will dissipate. Therefore, the flavor of coffee beans after 30 days may be lack of aroma, boring and so on. Apart from the flavor and aroma, the shelf life of roasted coffee beans is 365 days.

Is the tasting period of all coffee beans 4-30 days?

Not all coffee beans have a taste period of 4-30 days, this is only a rough reference period. In fact, the taste period of coffee is actually the exhaust time of coffee beans, which means that the exhaust time of coffee beans is long. Of course, the appreciation period is also affected by the quality of coffee beans, roasting methods, storage methods and other factors.

What method can be used to preserve coffee beans to slow down the dissipation of flavor?

Freshly roasted coffee beans are usually packaged with an one-way exhaust valve. The principle of the one-way exhaust valve is that when the coffee beans in the package continue to release carbon dioxide to make the bag reach a certain pressure, the gas will push open the valve and discharge. Since the valve is opened only when the pressure inside the package is higher than the pressure outside the bag, the air and moisture outside the package can be prevented from entering while the gas is discharged. It is the best choice to use the original packaging of coffee beans in an unsealed container, but remember to press the sealing strip.

Vacuum sealed tank

The vacuum sealed jar is after the lid is closed, press the exhaust button to exhaust the oxygen in the tank and enter the sealed state, at this time, the coffee beans will continuously release oxygen in the tank can not be eliminated, under the pressure of the vacuum environment, carbon dioxide will wrap the coffee beans, thus slowing down the dissipation rate of coffee flavor.

Be careful! No matter which method of preservation, we should pay attention to avoid high temperature, humidity and reduce contact with oxygen!

Heat accelerates the volatilization of the aroma (aroma) of coffee beans. The inner layer of the coffee bean packaging sold in Qianjie Coffee uses aluminum foil, which can reflect light, but does not achieve real thermal insulation, so keep the coffee beans away from the heat source. Damp coffee beans are easy to deteriorate and produce moldy and other odors, which will directly affect the performance of coffee taste, so a dry environment can better keep coffee beans fresh. When we unseal and remove the coffee beans, the coffee beans still in the package / container should be sealed as soon as possible to reduce the contact with the air and slow down the oxidation rate to a certain extent.

How to make the coffee beans after the taste period?

Generally speaking, the soluble flavor substances of coffee beans are well preserved within two months, and what is lacking after the taste appreciation period is the flavor substances that can be distributed. If you use the normal cooking scheme, it is easy to produce bitter flavors such as spices and almonds, so Qianjie teaches you how to adjust the coffee bean cooking scheme that has been out of the appreciation period. Although this method will not change the coffee back to the rich and full flavor during the appreciation period, it largely avoids the emergence of some defective flavor.

At the beginning of the first stage of steaming with 25 grams of water for 18 seconds, it can be seen that there is no "hamburger shape" after the water comes into contact with the coffee powder (reducing the steaming time rather than removing the steaming process is because although the coffee powder layer does not expand, but there will still be a small amount of gas). The second stage of water injection from the center around a small circle to push up the powder layer, so that the fine powder attached to the filter cup wall to prevent the fine powder from sinking to the bottom and blocking the outlet. It can be seen that a small foam has been washed out, this section of water injection to 150 grams. When the water level drops to 1 stroke 2, inject the last section, use the middle current to circle quickly to create a whirlpool to "activate" the powder layer and force out the flavor substances. Stop injecting water until 225 grams, wait for the coffee liquid of the filter cup to flow into the next pot, remove the filter cup, and end the extraction. The total extraction time is about 1 minute 35 seconds to 1 minute 50 seconds.

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