Key rules for maintaining coffee bean freshness
🚫 Rules to prevent light, air, moisture, and heat, which are the biggest enemies of coffee beans.
List
🛍️Oxygen sealing and lipid preservation: The aroma valve in the coffee bean packaging material releases carbon dioxide and controls oxygen inflow. Oxidative rancidity of lipids must be prevented through complete sealing immediately upon opening.🌞 Blocks photochemical oxidation: Ultraviolet rays and direct sunlight induce radical reactions in the surface oil of coffee beans, thereby promoting aging. To maintain freshness, use blackout tin cans or opaque vacuum ejectors instead of transparent containers.❄️ Subdivision refrigeration and physical chemistry (Arrhenius): According to Arrhenius reaction kinetics, the aging rate of the volatile aroma of coffee beans decreases by 2-3 times for every 10°C decrease in temperature. To prevent condensation of moisture in the air, each portion (15-20g) must be sealed and frozen. In particular, if you grind frozen coffee beans without thawing, the brittleness of the cell wall is maximized and the coffee beans are crushed cleanly without being crushed by the grinding blade, which reduces fines and achieves perfect unimodal particle distribution.