The Difference Between Old And New Beans
The roasting date of coffee beans is important to determine whether the coffee is in a delicious state or whether it is a health hazard due to excessive storage or improper storage.
But do you know the state of the beans before roasting?
After the fruit is harvested, the coffee will be processed over a period of several weeks, including the procedures of removing pulp, fermenting, drying, hand picking, etc., And then it will be sent out of customs, usually by sea because of the high cost of air transportation. When a store or bean dryer gets the raw beans, it is also necessary to test the roasting best for the beans, when the beans are in the fastest condition, almost three or four months after harvest.
If you take too much caffeine, it will cause the brain to be too excited and cause damage, which can cause memory loss, sleep disorders, emotional abnormalities, body tremors, rapid heartbeat, nausea, anxiety, dizziness, etc., and can even lead to heart failure and excessive poisoning. danger. Use the caffeine calculator to avoid damaging your body while enjoying great-tasting coffee. The freshness of raw beans is very important. The flavor and taste of the coffee is important:
New crop
New coffee beans with less than one year of extraction are rich in carbohydrates and tannins, which are two elements that affect the taste of coffee and make the extract flavor full and fresh.
Old beans (past crop)
Depending on the condition of preservation, there is a sharp difference in quality, but most of the chemical changes due to time cause the coffee to decrease in acidity, dissipate aroma and become monotonous overall.
Old crop
Such coffee beans usually resemble withered grass or rice, emitting a dry earthy atmosphere and little aroma.
Old beans are 9-10% watery, white in appearance, lighter in weight, and less shiny and touching in appearance than new beans.
High quality aged beans
However, some old shops (such as japan's famous amber coffee) closely monitor the dry humidity and temperature of the warehouse during the aging process of the coffee beans, and turn the coffee raw beans regularly to avoid mold due to dried up and down humidity. The aging process is not to make it lose flavor, but to create another flavor, and it is a pleasant flavor.
But this coffee is in a well-monitored preservation environment, and stocking expired coffee beans in general warehouses is another.
References: