Fresh coffee beans fresh roasted indeed absolute price to create a good cup of coffee. What are favored by fans of a cup of coffee, ranging from taste to aroma, however comes from the roasting process. Indeed, when the beans are picked he already has an innate sense. But the process of roasting the one who "most meritorious" to remove the special characters from coffee beans. Supposing, that roasting process that expands a kind unique flavors of caramel, flowers or fruits on the coffee.
However, as well as products from other living organisms, the beans were also vulnerable to 'aging'. The longer the coffee-roasting exposed in the air, then decreases also its quality and taste even shrinking, too. That is why, many coffee experts suggest that we brew coffee freshly in-roasting. In a sense, it was not the coffee that has been stored for months let alone years. Especially if the goal is not to give you a cup of delicious coffee that impression will not be forgotten.
The problem is, how to be able to recognize a new fresh coffee beans in roasting it? Are not almost all coffee beans has almost the same shape?
It looks shiny
Coffee powder basically had higher levels of 'oil', acidity, and the components of other natural chemical. When brewed, the content is usually smelted and then bore the characteristics that we are familiar with flavor, notes and after-taste. When the coffee beans in the roasting, exposure to heat from the roaster will evaporate the moisture from the core seeds and simultaneously secrete substances that looks like the oil and then 'coat' the outside of the coffee beans. So the longer the beans are exposed to air, it will increasingly look 'less greasy' or glazed also the coffee beans.
Check residue
If you are grasping sekepalan coffee beans, look at the palm of your hand. Or, look at the bottom of the paper bag wrapping the coffee beans. If you find a powder, or a kind of 'crumbs-crumbs' coffee beans, it stands to reason that the beans were fresh and new in-roasting. However, keep in mind also that the 'oil content' in light roasted coffee beans are not the same as the dark roasted. Light roasted coffee that is dark roasted semengkilau not.
Check the air valve on the sealed bag
When the coffee beans roasting at high heat temperature and then cooled, the beans will issue a number of carbon dioxide (CO2). This CO2 gas discharge process can last for several days to several weeks after roasting. In the world of coffee, this process is also known as degassing period, or periods the release of gas.
In the first few days, the beans will emit CO2 so quickly, and when the beans are being actively emit these gases are wrapped in a paper bag sealed, CO2 is released it will certainly find a gap to get out. That's why a lot of coffee wrapping bag also includes a one-way air valve or air valve in one direction, in it in order to assist the CO2 separated freely.
If you find a sealed bag of coffee did not have the air valve, we can be sure that the beans were not fresh because the CO2 that is released after the roasting had been trapped in the bag.
If you buy in bulk, please check through the resealable pouch bag
Perhaps you meet coffee farmers directly and buy coffee beans in bulk and not wrapped. To mark whether the beans were still fresh or not, try to put a little piece of the coffee beans into a resealable plastic bag. Once inserted, press the bag until completely deflated and does not contain air, then seal and leave overnight. If in the next day you find the bag inflates, the coffee beans are usually still fresh and his roasting time is still around in the span of 14 days. But if the bag stays flat as usual, so sorry to say, the coffee beans it is not so fresh anymore.
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