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?
看到豆袋膨膨的就手癢，擠一下還可以聞到咖啡香~好陶醉阿~~~ㄟㄟㄟ先不要！原來這個洞不是拿來聞香的喔，這神秘小孔叫 〝單向排氣閥〞，有什麼作用呢？
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?
咖啡豆袋上類似圓形鈕扣的小孔就是氣閥，它是單向排氣作用，讓氣流只出、不進，所以可以讓新鮮烘焙的咖啡釋放二氧化碳並排放到袋外，而袋外的空氣進入不了袋內。剛烘焙好的咖啡豆，內部會產生大量的二氧化碳及氣體，需要適當的讓它自動排出袋外，如果囤積過多在袋內、而讓袋內壓力增加，會讓烘焙好的咖啡快速熟成及老化。
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.
咖啡豆充填包裝後袋內的氣體壓力不足，無法將墊片推開，氣閥尚未作用。當袋內壓力達一定程度，此時氣體壓力將作用墊片從氣閥壁推開，故袋內開始排氣，釋放出袋內空氣。壓力到達平衡時，氣閥壁將會關閉，墊片與氣閥壁貼合也保存袋內咖啡豆所釋放出的氣體並維持袋內適當壓力，讓咖啡豆能夠保持新鮮的重要因素之一。
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.
當袋內氣體維持平衡時，去擠壓豆袋，讓香氣從氣閥出來後，袋內又有空間讓咖啡豆繼續釋放氣體，這時咖啡豆老化加速，一直擠壓、一直排氣，等到我們要沖煮咖啡時，香氣已不是最佳狀態，建議不要一直去擠壓開封前的豆袋來聞香氣。
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.
當開封後的豆袋，只要把空氣擠出，夾鏈袋密封好，不要讓過多的空氣留在袋內造成氧化即可。精品咖啡的愛好者，通常是為了喝到咖啡的「好味道及各式香氣」。咖啡烘焙後產生的香味物質幾乎多屬於高揮發性的有機物，因此咖啡豆的賞味期與一般食物的保存期大不相同，我們更在意的是還留存足夠風味的賞味期；因此一般來說，我們建議賞味期限在烘豆後儘快喝完，最好可以在一個月內，最多不要超過四個月，這也是為何標籤上的期限是寫四個月。雖然咖啡在烘焙過後含水率很低、水活性也低於0.6、是微生物無法生長的狀態，即使放久也不會壞，但畢竟我們要品飲的是咖啡的風味，所以也不宜存放過久。可以掌握好咖啡的養豆期及賞味期，細細品飲風味飽滿的好咖啡。
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.
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