The Flavor Period of Coffee Bean

The shelf life, flavor period, best flavor period and bean-raising period of coffee beans.

1. 
   1. Regardless of whether it is deep roasted or light roasted beans, the shelf life is generally one year. That is to say, within one year after roasting, the coffee beans are still beans and can be brewed. If it exceeds this period, you can understand that it has become "spoiled food";

2. However, hand-brewed fine products pay attention to the flavor period and the freshness of the beans. In a sense, the freshness of the beans is more important than any brewing method. No matter how good a bean is, it will be difficult for the best barista to brew a cup of fine products after the flavor period has passed.
3. So, what is the flavor period and the best flavor period? Generally speaking, after the beans are roasted and stored in a sealed environment, the flavor will begin to decay after one month, and will decay sharply after two months. This one to two months (no more than three months at most) is the so-called flavor period; especially for lightly roasted beans, the emphasis is on retaining the flower and fruit aroma of the beans, and drinking them within one month as much as possible, preferably within 1-2 weeks, and this 1-2 weeks is the so-called best flavor period; for medium and deep roasted beans, the pursuit is the mellowness of the beans, and a lot of flower and fruit aroma has been lost during roasting, so the flavor period can be appropriately extended;

4. Why is it not recommended to drink it immediately after roasting? Because the beans that have just been roasted have a certain "dryness", which is mainly manifested in a relatively harsh sourness and insufficient sweetness, which requires a "bean cultivation" process, which is called the bean cultivation period. This process is the process of allowing the beans to discharge carbon dioxide. In a sealed environment where the one-way valve only goes out but not in to maintain a certain content of carbon dioxide and a certain air pressure, the aroma and oil of the coffee beans are fully integrated, making the sourness and sweetness of the beans softer and more rounded. Generally speaking, deep roasted beans exhaust quickly, so the bean curing time is relatively short, 3-5 days is enough. On the contrary, light roasted beans exhaust slowly, and it takes a little longer, preferably a week. Medium and light roasted beans are best cured in about 10 days!