How long is the best storage time for American beans after baking?

How long is the best storage time for American beans after baking?

Fresh period: from the end of the "fresh period" of about 2 weeks, the coffee beans in the bag gradually go down from the peak state. However, if it is properly preserved, the quality and flavor of coffee beans decline slowly in the first period of time, and the freshness of coffee beans is still at a high level. We call it a "relatively fresh period" for about one month. Every coffee lover and coffee shopkeeper should strive to use up the coffee beans purchased before the end of the "fresh period".

Disposal period: calculated from the end of the "fresher period" of about 4 weeks, the quality and flavor of ripe coffee beans has been much worse than before, it is difficult to act as the word "fresh", unable to meet the picky needs of professionals. However, it is OK to make some fancy coffee, such as refreshing coffee for family breakfast, black coffee for coffee shops, or blending milk, cream, chocolate sauce, etc., which need not be denied at all. We believe that this stage can be maintained for about a month, during which time we need to open the bag and use it as soon as possible, which can be called the "disposal period".

The total 10-week period from the latest fresh period everywhere is neither long nor short, and consumers should make good use of it. After the disposal period of coffee cooked beans, even if the bag has not been opened, but also a sharp decline in flavor, no sense of freshness, no taste value.

1. Fresh.

As a friend said, coffee, fresh is the king. Raw beans can be kept for several years, while baked beans can only be kept for a month or so, and the best flavor period may only be about two weeks. Of course, the grinding time is even shorter, the time to keep the flavor is counted in hours, and more than two days will have a strange smell. Of course, when I refer to our own daily preservation conditions, nitrogen-filled preservation such as ILLY is not discussed.

2. Save money.

At present, if a more reliable source of raw beans can be found, the price of baked beans is about double the price of the same amount of raw beans (minus the loss of water). In other words, half of the cost can be saved.

3. Special taste.

To be exact, the baking degree can be adjusted according to your own taste. For example, it seems to be accepted that Mantenin needs deep baking to develop a full flavor, but what if I'm curious and want to try a medium-baked mantrin? Or do I want to try some deep-baked Yekaschuffe? I'm afraid you can only be satisfied by baking yourself.

4. Match.

Most people believe that it should be baked and then blended in order to give full play to the personality of different varieties of beans in the formula. However, if you buy roasted coffee, I think quite a few roasters should mix it first and then bake it, because it saves time and effort. On the other hand, when you bake by yourself, you can bake several kinds of beans first and try different flavors brought by different proportions.