How long can freshly roasted coffee beans last?-Starbucks concentrated roasted coffee beans

How long can freshly roasted coffee beans last?-Starbucks concentrated roasted coffee beans

Italian coffee beans, if made with a pressure coffee machine, take at least 7-15 days to grow beans. If you are in a hurry to use the coffee beans, you can open the bags in advance and let them be exposed to air oxidation for 12-24 hours before use. If the coffee beans are too fresh, the taste is more exciting in ESPRESSO. The coffee oil (crema) is not delicate enough, and even has a very obvious bitter taste.

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 to drink before they thawed.

Packaging that helps store 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.

Once you open an oil-proof or tin foil-wrapped coffee bag, immediately put the coffee beans or coffee powder in a sealed can; the coffee powder will not get moldy quickly, but will absorb the smell from the air just like coffee beans.

The exhaust process of coffee beans is much longer than that of coffee powder after grinding, and the exhaust phenomenon of coffee beans will also shorten the life of coffee beans. In the early exhaust process, the air will replace the escaped carbon dioxide at about 1:1, and the air contains about 21% oxygen, so the air absorption will quickly oxidize the coffee, the coffee will continue to exhaust, the internal pressure of the coffee beans will decrease, and the exhaust speed will begin to slow down. Over time, 12-ounce bags of baked beans can release more than half a cubic foot of carbon dioxide.

The deeper the baking, the more exuberant the exhaust effect, and the faster the carbon dioxide is released, so generally speaking, the deeper the baking, the faster it is necessary to paste off the breathable valve.

Why does the taste of coffee beans change? Generally speaking, we think that this is due to the oxidation of the oil in coffee beans, but this is not the main reason. Because coffee beans are rich in a variety of antioxidants, the process of oil oxidation is very slow, and we detect the change of coffee bean flavor much earlier than the time of oil oxidation. The change in the taste of coffee beans is actually a change in flavor. Freshly roasted coffee beans release gases (carbon dioxide), which take away the aroma of coffee beans. After that, the remaining aromatic components began to react again, the total amount of the aroma was decreasing, the quality of the fragrance was also declining, and when the pleasant taste slowly disappeared, we noticed that the coffee beans had deteriorated.