Coffee knowledge-- the pros and cons of coffee beans

Classification of coffee beans:

(Also known as mountain beans) Main characteristics: strong aroma; less bitter taste; moderate Creama(coffee oil) content; high acidity; caffeine content of 30%-40% of Robusta

Main characteristics: poor aroma; easy to have bitter taste after deep baking; more Creama; low acidity; high caffeine content

Preservation of coffee beans

Unopened coffee beans: suitable for storage in a cool, well-ventilated environment, suitable for temperature 18°C-22°C. As far as possible, do not put it in too dry place (humidity below 54% is too dry), so its preservation environment requirements are similar to red wine.

Opened coffee beans

At the same time that coffee beans come into contact with the air, their flavor begins to lose, and a complete coffee bean has a limited area in contact with the air; however, after coffee beans are ground, they form powder and have countless surfaces in contact with the air, which accelerates the loss of flavor. Therefore, when making coffee, grind it as much as possible, so as to ensure the quality of each cup of coffee. As for the preservation of the opened coffee beans, it is suitable for sealed preservation, but do not place it in a too humid environment, because the coffee beans are afraid of moisture, and the fat of the coffee beans is easy to lose, and the flavor will also deteriorate.

Coffee bean preservation points

Coffee beans, whether opened or not, are afraid of high humidity.

Coffee beans, whether opened or not, should not be stored in a mixed environment, especially in the refrigerator.

Coffee beans after opening, as long as the correct packaging sealed, use within three days (up to five days) can be accepted, but also pay attention to the preservation environment

Ground coffee beans, preferably immediately