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Why do roasters need to maintain the freshness of roasted coffee?

– PROTECT THE ORIGIN –

Coffee is a popular drink around the world because of its delicious taste and ability to bring alertness. However, achieving that perfect cup of joe goes beyond quality raw materials. Strict post-roasting storage plays an equally crucial role, and roasters must prioritize maintaining the freshness for their roasted beans. Why so? Explore with 43 Factory Coffee Roaster!

 

The freshness of roasted coffee affects its quality

 

According to expert research, green coffee can retain its freshness for 6 months to 1 year after harvest. But once roasted, freshness wanes within weeks. This is because the grain’s cellular bonds have become less stable after exposure to high temperatures, creating irreversible changes in the cell structure that develop the grain’s flavor and aroma. coffee. This process also creates carbon dioxide (CO2) inside the coffee beans, making the beans porous and easily affected by the outside environment.

Therefore, external environmental factors can affect roasted coffee beans if not stored carefully. They will cause roasted coffee beans to lose their freshness, and break down cells, causing the beans to become old, damaged, and of reduced quality.

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External environmental factors can affect the quality of roasted coffee beans

 

The freshness of roasted coffee affects the flavor

 

During the process of monitoring the changes of roasted coffee beans in the outside environment, scientists discovered a clear decrease in flavor in the beans. The study also concluded that the amount of CO2 in coffee is a “physical” marker of freshness. Essentially, this means that if there is no CO2 in the coffee, it cannot be considered fresh.

CO2 acts as a barrier to the oxidation of roasted coffee. This process causes the coffee to age, resulting in a reduced flavor. Specifically, over several weeks, CO2 will gradually be released from the coffee beans. This is called the degassing or degassing of roasted coffee.

If roasted coffee is left for too long, excessive CO2 is released, and the coffee beans will lose their freshness, causing stale flavors and unpleasant odors. In case the degas process is not completed, the amount of CO2 remaining in the grain is too much CO2, and the extraction process will be hindered, leading to a dull, less rich flavor.

Therefore, roasters must maintain the freshness of roasted coffee beans to maintain aroma and flavor as well as protect coffee from oxidation. Reputable and experienced roasters often recommend appropriate degas periods for their roasted coffee, specifically depending on several factors such as variety, processing method, bean density, and roasting profile.

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Roasted coffee loses its freshness, affecting its flavor

 

Roasted coffee needs to ensure food safety regulations

 

In addition to affecting flavor or quality, roasted coffee that is not stored properly can be contaminated by environmental factors such as pests, mold, etc. Therefore, roasters need to Pay attention during the storage process so that raw materials and finished roasted coffee products are stored in appropriate conditions, ensuring food safety.

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Coffee that loses its freshness can quickly appear mold, causing food safety and hygiene

It can be seen that freshness is very important for roasted coffee beans. Ensuring the optimal freshness of the seeds helps the products delivered to customers always maintain the same quality and delicious flavor. If you want to find quality roasted specialty coffee beans, visit the stores of XLIII Coffee – The brand developed from 43 Factory Coffee Roaster.

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– Unlocking Robusta’s Potential: WCR Embarks on Advanced Breeding Research

– WCR Introduces Komasti Coffee Variety to Farmers in Indonesia

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