豆袋上的小洞，不是拿來聞香的嗎！Isn't the small hole on the coffee bag used to smell the aroma?
Seeing the puffy coffee bags makes your hands itchy, and it makes you just want to smell the aroma of coffee when you squeeze them. Please don’t do it! It turns out that this hole is not for smelling aromas. This mysterious small hole is called "one-way exhaust valve." What is it for?
The small hole on the coffee bean bag that resembles a round button is the air valve. It is a one-way exhaust function, allowing the air to only go out and not in, so that the freshly roasted coffee can release carbon dioxide and discharge it out of the bag, while the air from outside of the bag cannot enter the bag. Freshly roasted coffee beans will generate a lot of carbon dioxide and gas inside, which needs to be properly discharged out of the bag. If too much air is stored in the bag, the pressure inside the bag will increase, and the roasted coffee beans will mature and age quickly.
After the coffee beans are filled and packaged, the gas pressure in the bag is insufficient to push the gasket away, and the air valve has not yet functioned. When the pressure in the bag reaches a certain level, the gas pressure will push the acting gasket away from the wall of the air valve, so the bag will start to exhaust and release the air in the bag. When the pressure reaches equilibrium, the air valve wall will close, and the fit of the gasket to the air valve wall also preserves the gas released by the coffee beans in the bag and maintains the proper pressure in the bag, which is one of the important factors to keep the coffee beans fresh.
When the gas in the bag maintains balance, if you squeeze the bean bag to let the aroma come out from the air valve, and there is room in the bag for the coffee beans to continue to release gas, which will cause coffee beans aging quickly. When brewing coffee, the aroma is not in the best state because of squeezing and releasing the gas. It is recommended not to squeeze the bean bag before opening to smell the aroma.
When the bean bag is opened, just squeeze out the air, seal the zipper bag well, and don't let too much air stay in the bag to cause oxidation. Specialty coffee lovers usually want to drink the "good taste and various aromas" of coffee. Most of the aroma substances produced after coffee roasting are highly volatile organic compounds, so the shelf life of coffee beans is very different from the shelf life of general food. We are more concerned about the best before date to make sure it has sufficient flavors. Therefore, in general, we recommend drinking the coffee beans as soon as possible after roasting, preferably within a month, but no more than four months, which is why the expiration date on the label is four months. Although the moisture content of coffee after roasting is very low, the water activity is also lower than 0.6, and it is in a state where microorganisms cannot grow, and it will not go bad even if it is left for a long time, what we want to drink is the flavor of coffee, so it is not suitable to be stored for too long. You can master the coffee bean’s aging period and the tasting period and enjoy the good coffee with full flavor.
✔ 堅持新鮮烘焙 ✔ 堅持篩豆 再烘焙 ✔ 堅持使用莊園咖啡
➤ CQI Q Grader咖啡品質鑑定師，親自杯測品鑑，為您把關每一杯咖啡
➤ 單一莊園咖啡 具風味、層次佳
✔ Stick to fresh roasting ✔ Stick to sieving and roasting ✔ Stick to estate coffee
➤ Professional roasting brings out the diverse and rich personality of coffee
➤ CQI Q Grader coffee quality appraisers, personally cupping and evaluate, check every cup of coffee for you
➤ Single-origin coffee with good flavor and structures