When you buy coffee, do you buy whole beans or powder?
When you don't have a grinder to grind your beans, or even if you have one at home, when you buy coffee at a store and someone asks you if you want to grind it, you've probably found yourself getting annoyed and saying yes. I think so.
(I totally understand what it's like to want to make coffee on a busy morning, but don't have time to grind beans...)
However, when buying coffee beans, you may have heard that it is best to buy whole beans, and that the key to a delicious brew is to grind the beans just before brewing.
Let's take a look at why it is said that way.
When you don't have a grinder to grind your beans, or even if you have one at home, when you buy coffee at a store and someone asks you if you want to grind it, you've probably found yourself getting annoyed and saying yes. I think so.
(I totally understand what it's like to want to make coffee on a busy morning, but don't have time to grind beans...)
However, when buying coffee beans, you may have heard that it is best to buy whole beans, and that the key to a delicious brew is to grind the beans just before brewing.
Let's take a look at why it is said that way.
Difference between beans and flour
First of all, there are obvious differences between beans and flour. The reason is that powder deteriorates several times faster.
When you think of coffee deterioration, you probably think of oxidation, but as I mentioned in a previous article, oxidation progresses relatively slowly in roasted beans, and if the beans are left as they are, the change will only become obvious within a few weeks. is.
On the other hand, acidification changes quickly. This process progresses more easily when the humidity is high, and is the source of the unpleasant sour taste.
These are part of the so-called deterioration, but it is the carbon dioxide contained in the beans that protects the coffee from the oxygen and moisture that cause this.
Much of that carbon dioxide is lost (sometimes as much as 70 percent) when coffee beans are ground into powder.
The remaining carbon dioxide is also rapidly lost in powder form.
When carbon dioxide is lost, the aroma components contained in coffee are also lost.
In other words, coffee loses its aroma much faster in powder form.
By the way, the expansion of the powder during drip steaming, which is often considered a sign that the coffee is fresh, is also due to carbon dioxide, so if the same coffee has been roasted for the same amount of time, the powder will be better than the beans. The swelling will become weaker.
Note that how much it expands depends on the degree of roasting, the type of coffee, and its condition, so some coffees may not expand much even immediately after roasting.
When you think of coffee deterioration, you probably think of oxidation, but as I mentioned in a previous article, oxidation progresses relatively slowly in roasted beans, and if the beans are left as they are, the change will only become obvious within a few weeks. is.
On the other hand, acidification changes quickly. This process progresses more easily when the humidity is high, and is the source of the unpleasant sour taste.
These are part of the so-called deterioration, but it is the carbon dioxide contained in the beans that protects the coffee from the oxygen and moisture that cause this.
Much of that carbon dioxide is lost (sometimes as much as 70 percent) when coffee beans are ground into powder.
The remaining carbon dioxide is also rapidly lost in powder form.
When carbon dioxide is lost, the aroma components contained in coffee are also lost.
In other words, coffee loses its aroma much faster in powder form.
By the way, the expansion of the powder during drip steaming, which is often considered a sign that the coffee is fresh, is also due to carbon dioxide, so if the same coffee has been roasted for the same amount of time, the powder will be better than the beans. The swelling will become weaker.
Note that how much it expands depends on the degree of roasting, the type of coffee, and its condition, so some coffees may not expand much even immediately after roasting.
How should I store the coffee I bought?
Storing coffee grounds in an airtight environment can slow the release of carbon dioxide, but it cannot prevent it, so it will still deteriorate faster than the beans.
In the first place, a lot of carbon dioxide is lost when coffee is ground, so it is best to store coffee as whole beans.
Also, even in the bean state, carbon dioxide and aroma are lost.
If the coffee is characterized by a delicate aroma, that characteristic will be lost.
This is why it is best to store it in an airtight state that prevents gases from entering and exiting.
Coffee with a delicate aroma is often sold airtight, either in an airtight bag with a valve or in a sealed bottle.
This valve is a one-way valve that allows the gas inside the bag to escape to the outside to prevent the bag from bursting due to the release of carbon dioxide.
In addition to keeping it airtight, one thing that is said to be effective is keeping it at a low temperature, as deterioration tends to progress more easily at high temperatures.
Therefore, you have the option of refrigeration or freezing, but the problem is when you bring it back to room temperature. When exposed to warm, humid air, the beans absorb moisture and retain moisture.
Considering this, there is no need to forcefully refrigerate or freeze food unless it is unavoidable to preserve it for a long time.
In the first place, a lot of carbon dioxide is lost when coffee is ground, so it is best to store coffee as whole beans.
Also, even in the bean state, carbon dioxide and aroma are lost.
If the coffee is characterized by a delicate aroma, that characteristic will be lost.
This is why it is best to store it in an airtight state that prevents gases from entering and exiting.
Coffee with a delicate aroma is often sold airtight, either in an airtight bag with a valve or in a sealed bottle.
This valve is a one-way valve that allows the gas inside the bag to escape to the outside to prevent the bag from bursting due to the release of carbon dioxide.
In addition to keeping it airtight, one thing that is said to be effective is keeping it at a low temperature, as deterioration tends to progress more easily at high temperatures.
Therefore, you have the option of refrigeration or freezing, but the problem is when you bring it back to room temperature. When exposed to warm, humid air, the beans absorb moisture and retain moisture.
Considering this, there is no need to forcefully refrigerate or freeze food unless it is unavoidable to preserve it for a long time.
In the end, is it better not to save it?
Now you can see why it's clearly better to store roasted coffee beans as whole beans rather than as powder.
After roasting, the flavor components are lost over time and deterioration due to external factors progresses, so it seems best to drink it as soon as possible.
But this is the interesting thing about coffee. Beans that have been roasted for a while have a calmer flavor, and the characteristics of the coffee are more pronounced, and it may be easier to drink.
You can also enjoy the changes that occur over time after roasting. That may be the good thing about storing coffee in beans.
I hope everyone will enjoy this change.
After roasting, the flavor components are lost over time and deterioration due to external factors progresses, so it seems best to drink it as soon as possible.
But this is the interesting thing about coffee. Beans that have been roasted for a while have a calmer flavor, and the characteristics of the coffee are more pronounced, and it may be easier to drink.
You can also enjoy the changes that occur over time after roasting. That may be the good thing about storing coffee in beans.
I hope everyone will enjoy this change.
2024.2.20
CROWD ROASTER
