How and what variety of coffee beans are sold at Starbucks?

1. Before baking, pick out the residual beans (insect beans, fermented beans, shell beans, etc.).

2. The upper and lower tubes of the oven are heated and preheated for 150℃.

3. Put the raw beans in a selective baking cage, put them in the oven, heat them in the upper tube, rotate them, 150 ℃, and bake for 10 minutes.

4. Raise the temperature to 230℃ and bake for about 25 minutes (depending on the individual's need for baking, you can adjust the time flexibly).

5. Take out the baking cage, shake the baking cage and let the silver skin fall off, which is also helpful to heat dissipation and cooling.

This is the most ideal outer packaging of coffee at present, all in the form of beans rather than powder. It is similar to the pinhole metal bag, except that the gas in the bag can be discharged through the pinhole, while the unidirectional piston can prevent the air from entering the bag. Immediately after the beans are roasted, the coffee manufacturers cool and pack the beans and pour nitrogen into the bag to discharge the gas from the bag. Although this kind of packaging is the most ideal, but the material is expensive and the cost is high. At present, only selected coffee from large companies will use this packaging method.

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.

6. After the beans are cooled, remove the silver skin. If you pay attention to it, you'd better screen the bad beans again. The silver skin is the film that finally clings to the surface of the raw coffee bean pulp. The coffee beans can be spread flat in the utensils and blown by mouth or fan. Soon the silver skins will be blown out, and then the coffee beans should be poured into a sealed glass jar as soon as possible. Then you can take out the coffee beans anytime and anywhere to grind and brew the coffee.