HOW TO STORAGE COFFEE

Coffee has long been believed by most users to be an easy-to-preserve product. However, the requirements for the process and how to preserve this agricultural product are not simple. 

Green coffee , also known as green coffee, is the main unroasted raw coffee. After preliminary processing, and packaging, green coffee is sold and transported to roasters. The finished green coffee has a very low moisture content, so it can be stored for a long time without getting moldy or losing its natural flavor.

However, the preservation of green coffee has many high and strict requirements, especially for Specialty coffee.

Coffee after harvest will be processed according to one of 3 main methods (wet, dry and semi-wet) to remove the outer skin and mucus layer depending on the requirements and implementation of each method. The green coffee is then dried and stored in specialized bags. Depending on the primary processing unit, coffee will be classified by variety, batch, region or preliminary processing conditions. Temperature, humidity to maintain the freshness, resistance to mold and damage of each type of coffee are also considered and carefully selected. This condition, if possible, should be maintained throughout storage prior to roasting. However, this is very difficult and costly. Because after being sold, green coffee will be transported by many different means and methods. Environmental and temperature conditions during land transport will not be the same as those in water, and are far from the storage conditions during air transport. However, at each stop, the coffee will be inspected by the quality control department (cupping) to review the coffee bean situation.

At coffee shops, many units still store green coffee at normal or local temperature, just set it high above the soil to limit mold. This results in unsatisfactory coffee taste. There are also many units that invest in modern facilities to preserve the most original features of coffee beans. A warehousing system, temperature and humidity control and control system, selected and used according to strict regulations is the way to preserve coffee some Specialty coffee.

Similar to green coffee, coffee after roasting also needs to be preserved for a certain time. After roasting, coffee needs time to degas to reduce CO2 and limit "stress" in coffee beans. This condition makes the coffee beans unstable and the extraction does not give a guaranteed flavour. Normally, Specialty coffee needs degas in 7-14 days, some longer, about 28 days, depending on the type of coffee and the standard of each roasting unit.

Coffee after roasting also needs to be stored under strict temperature and humidity conditions, ensuring that the quality of the beans is preserved and does not lose the typical regional flavours.

Depending on the scale of use, the coffee after roasting is preserved differently. For establishments specializing in roasting and grinding Specialty coffee, some facilities store them at cold temperatures. There are also some facilities that freeze coffee for longer storage. According to a study, cold coffee can preserve flavour for 3-4 months, and frozen coffee can be stored for 6-12 months, depending on storage conditions and the quality of the coffee beans.

Many coffee shops in Vietnam often use roasted coffee in room conditions, even if it is not closed, which makes the coffee taste disappear very quickly. In addition, the use of coffee immediately after roasting is also a habit to note.