How to preserve coffee beans after roasting-roasting degree of concentrated roasted coffee beans

How to preserve coffee beans after roasting-roasting degree of concentrated roasted coffee beans

First, the use of vertical sealing cans. Because the proportion of carbon dioxide is higher than the principle of air, the carbon dioxide released by fresh coffee beans will be stored at the bottom of the container, similar to the production of antioxidants to protect the coffee beans. In terms of containers, it is best to choose vertical storage to prevent the loss of carbon dioxide in sealed cans or bags, so it is more appropriate to choose upright sealing cans with openings upward.

Second, use a long spoon to get coffee beans. It is the same as the principle of the specific gravity of carbon dioxide, so carbon dioxide accumulates at the bottom, so do not use pouring method when taking coffee beans, otherwise the essence of the container, that is, carbon dioxide, will be poured out at the same time.

Third, the opaque light is the best for the vertical sealing tank. Because the light is the catalyst of oxidation, the choice of opaque vertical sealing tank can slow down the speed of oxidation. Although most of the lids on opaque cans are transparent, it is recommended that coffee beans should be treated as transparent as possible after storing coffee beans in cans.

Fourth, use vacuum cans. There are many vacuum cans on the market, most of which draw or take out the air in the tank to form a vacuum, in which there is no oxygen and moisture, so it will also be a way to store coffee beans.

Put it in a cool and dry place as far as possible. If the roasted coffee beans are placed in a place of high temperature, it will easily lead to the volatilization of the aroma of the coffee and the excellent substances inside. Therefore, it is best to avoid placing coffee cans in a high temperature environment, and it is best to choose a cool and dry place.

Pressurized packaging: this is the most expensive way, but it can preserve coffee for up to two years. The size depends on the user type, the home or the bar. After a few minutes of cooking, the coffee can be packed in a vacuum. After adding some inert gas, keep the appropriate pressure in the package. The coffee beans are preserved under pressure, leaving the aroma on the fat, thus improving the aroma of the beverage.

One-way valve packaging: pouches and tins can be used. After cultivation, the coffee is put into a special vacuum container with an one-way valve, which allows the gas to go out but not in, and does not need to be stored separately, but due to the loss of aroma during the outgassing process, it avoids the formation of rotten odor, but cannot prevent the loss of aroma, because the coffee emits more than three times its own volume of carbon dioxide after roasting. If the coffee beans are in constant contact with the air at the same time, it will accelerate the fat oxidation and make the coffee taste lost. At present, the most effective method is to fill and pack with a special patented one-way exhaust valve, which can release the carbon dioxide produced by coffee internally and prevent the invasion of external air.