Many people know, that coffee lift up spirit, but less know, that it is also a powerful antioxidant. Its alkaloid properties and chemical compounds (caffeic acid and chlorogenic acid) found in coffee makes its antioxidant function and also reduce free radicals.
Sitting in a comfortable place, surrounded with music, sipping a freshly brewed hot cup of coffee, smelling the aroma and allowing it lift your moods is one of the greatest joys of life!
Currently, the most widely sold types of coffee are Arabica and Robusta.
* Arabica: Smaller sized bean, long oval-shaped, middle crack is narrow and sinoidal, backside of bean is arc shaped.
* Robusta: Larger sized bean, shorter oval shaped, middle crack is straight, back side is round convex shaped.
Regarding how to select a fresh coffee bean, we can start by looking at the exterior. A plump and full bean is a sign of high grade roasting. Shriveled and skinny looking beans means the roasting was incomplete or done poorly. This kind of bean will cause the coffee to taste more acidic and poor tasting. Beans that have been roasted properly are brittle and break easily. They break with a clear crackle sound and release a strong aroma. But this deep roasted type is not suitable for normal coffee. Middle deep roasted beans deliver high grade coffee for drinking.
Coffee will lose its black color after being exposed to moisture and get a poor taste. Heavy moisture can even turn to white color and let the beans bloat.
We suggest not putting your beans into the refrigerator. After taking them out of the refrigerator, the cold beans get in contact with the warm air causing condensation of moisture. Better are to storage the coffee beans or powder in an airtight container for keep them longer fresh. Even better are vacuum function boxes, keeping humidity and air away from the coffee, avoiding getting the coffee moist and damaged.
When choosing an appropriate container for your coffee you need to look for protection from moisture, oxidation and sunlight. Also release of CO2 through the coffee itself has to be handled.Normal containers (jar) only offer airtight and antioxidant function. Very seldom they offer a release of gas function. Because the gas produced by the coffee itself can’t escape out of the box, the qualitiy of the coffee will be harmed.
The best coffee is to brew it direct after roasting, but this is not possible, because of time and place. But if we know the correct way to storage coffee to maintain its quality will let us enjoy a good cup of coffee at any time.From my opinion I suggest to buy a new product in the market called vacuumsaver. It has a patended valve. With a pump gas and air is removed from the container in only 10 seconds. The created vacuum keeps the coffee long time fresh and tasty.
In Taiwan market more commonly used are airtight containers, such as LOCK&LOCK, Tupperware, etc. Normal containers have no anti-moisture airtight function, so you have always to buy dry pads to keep coffee dry.
On long term air and moisture will still get in and spoil the coffee. Most airtight bags don’t have a special valve to release gas. That’s why they get long term damaged or leaky by the locked in gases. This seems to be the main problem with bags and containers found in today’s market.
Currently for storage coffee most used airtight containers on the market are jars out of aluminium or glass. More commonly known are few brands, like Tiamo (alu), Kalita (glass), Fido (glass), and Lock&Lock (plastic). These containers are all simple airtight and only good to use for storage modest food.
From a friend I got a series of vacuumsaver glass jars as a present. I started to use them for storage coffee and all kind of food. I am very satisfied, because their vacuum function maintains the freshness marvelous well. It’s the best airtight vacuum container I ever used.
Vacuumsaver’s containers have a unique design with a one way exhaust valve and double sealing for the lid. With the additional air pump, air and gas (released from food itself) are pumped out and in short 10 seconds a vacuum is created. I tested it and the containers are really 100% airtight vacuum sealed no leakage of water and gas.
Vacuumsaver containers are suitable for all kind of food, like coffee beans, tea, Chinese medicine and more. You can also use to marinate food, for example Korean gimsy. They are really the best choice of storage containers to maintain the freshness of food.
In former time vacuumsaver containers were only exported. They achieve already several international awards. Already several years ago two Taiwan famous journals, “Common Wealth“ and “Business Weekly“ have special reports about their patented air valve, technology and products. Because the number of coffee consumers in Taiwan increases in recent years, vacuumsaver now starts to offer its products now also on the Taiwan market.
Vacuumsaver containers have a 3 in 1 design: vacuum, degassing and elegance. They are multifunctional for food storage: against moisture, oxygen and bacteria. They are reasonable priced and the first choice vacuum, airtight container, especially also for coffee. They enable, that you can enjoy the most nature, delicious, aromatic coffee life.
From researches we know, our healthy benefits from coffee.
▪The alkalic properties and other contents of coffee, like caffeic acid and chlorogenic acid are good antioxidants for the body.
▪Antioxidants can prevent the formation of free radicals, which are harmful for our body.
▪Antioxidants also can reduce the uric acid produced in urine.
▪It has also been found in researches that some contents of green coffee beans can help you lose weight.
Even the leftover grindings of coffee can be used as a deodorizer.
After coffee beans are roasted, they will begin to release carbon dioxide. Exposing these beans to the atmosphere will speed up this process, causing loss of flavor. Coffee beans are mostly packed in vacuumsealed bags. These airtight bags can’t let out the gas released by the coffee and therefore get broken.
Vacuumsaver fresh-keeping container is until now the best coffee storage box I ever used. It has a patent protected special air valve, which seals vacuum, but let excess gas out. So it keeps the coffee long term vacuum dry and fresh.
Even without vacuum water doesn’t leak and the container is 100% airtight. Every time you open the vacuum sealed vacuumsaver container, the
sss…-sound of the ingoing air proofs, that there was real vacuum.
You can Vacuumsaver container use also only as airtight container, but with only 10 seconds using the aspirator to pump the air out, the vacuum function is established. It protects the food against moisture and oxidation and keeps the food fresh. Vacuumsaver can easy be disassembled for cleaning. His vacuum system is the most simple, most economic but effective vacuum constructions design in the market.
Vacuumsaver’s cofispot was inspired by European design. Vacuumsaver indeed deserves his name, because the vacuum function and the maintenance of freshness are really effective. Until now it is the most easy, most practical and most elegant vacuum storage container for coffee, I ever used. And it is a real space saving storage magician.
You can learn more about this technology at www.vacuumtrends.com. Any homemaker or working professional can give this a try.
There are many ways to brew coffee. Below are a few :
* Hand brewed
Put grounded coffee directly into a filter and run hot water through it.
* Siphon Coffee Maker:
This method has the grinded coffee and water in two different compartments. The coffee is placed above the water, separate by a filter. The apparatus is placed over a stove and as the water boils the vapors rise and pass through a siphon tube into the coffee chamber and brews the coffee. The coffee made this way is very dark and strong. It’s called espresso.
The most common device for brewing coffee is a traditional coffeemaker. The grounded coffee is placed in a paper or metal filter inside a funnel. This is set over a ceramic or glass coffee pot. Water is heated, poured on the coffee powder and rinse through the coffee to brew it. This is very easy to use and the only thing, we need to care for, is the relation of coffee powder to water.
* Vietnam Coffee Dropper
Vietnamese drop coffee brewing, or also called drip coffee or filter coffee is a process where the water is manually dripped into the grounded coffee. It is a slow process and the outcome of the coffee is slightly lighter than siphoned coffee. This preparation also includes mixed brewed black coffee with a quarter to half part of condensed milk and rinsing this through ice.
* Turkish coffee
Dust fine grounded coffee is put with sugar and cold water into a small pot. Then it is heated up until it cooks and foam comes up. The foam is distributed into the cups. The coffee is then cooked up again and also distributed into the cups (including the coffee ground). This coffee contains the maximum on caffeine.
The Turkish method is the oldest type of brewing, because the orient is the origin of the coffee drink. From there it conquers first Europe, then spread all over the world.
Above are methods of brewing coffee that are more common. There are actually many other methods. The kind of beans, the roasting and the kind of grinding, the amount of coffee powder, the type of water and the method of brewing all influence the taste of the coffee. It is up to you to decide which way you like best and which you enjoy. Happy brewing! (coffee beans storage CTS16)
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