How long is the validity period of roasted coffee beans?-Deep roasting of coffee beans

How long is the validity period of roasted coffee beans?-Deep roasting of coffee beans

Bean cultivation period: freshly roasted coffee beans (after thoroughly cooling) should be stored in a bag with an one-way exhaust valve as soon as possible. Although this is the freshest, but the texture is not stable, for example, there will be a large amount of carbon dioxide escape, so we need to wait patiently for the coffee beans to enter a stable state.

This process is commonly known as "raising beans", and 1-2 days is the shortest period for raising beans. After this stage, it can be used to make drip coffee. If it is used to extract Espresso or cup test, the bean raising period should be appropriately extended, such as 5-7 days. But it is important to keep in mind that too much is not as good as too much, and that too long a period of raising beans can only do harm and no good.

The latest fresh period: calculated from the end of the bean cultivation period, if we cut the packaging of coffee beans and start grinding, there is no doubt that coffee beans are at the best stage of flavor at this time. If it is well preserved, this stage lasts about 2 weeks, and we might as well call it the "latest fresh period".

Coffee must be cooled immediately after roasting, quickly stop the pyrolysis at high temperature and lock the flavor. Otherwise, if the high temperature in the beans continues to work, the aromatic substances will be burned. There are two cooling methods: one is air-cooled and the other is water-cooled. The air-cooled type needs a lot of cold air to cool the coffee beans quickly within 5 minutes. In the field of professional baking, large roasters are equipped with a tray with a rotatable driving arm; when the baking is completed, the beans are automatically fed into the tray, and the fan at the bottom of the tray is immediately activated to blow cold air. And the pushing arm stirs the coffee beans to cool them. Although the speed of the water-cooled type is slow, it is clean and does not pollute, and it can better retain the aroma of the coffee, so it is used by the selected coffee industry. The water-cooled method is to spray a layer of water mist on the surface of the coffee beans, allowing the temperature to drop rapidly. As the amount of spraying water is very important, it requires precise calculation and control, and it will increase the weight of baked beans, which is generally used in large-scale commercial baking.