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However, if the roasted coffee is exposed to oxygen during this time, it will replace the CO2 and affect the compounds in the coffee, resulting in a loss of freshness.

Bruce 发表于 2024-11-8 11:37:08 [显示全部楼层] 回帖奖励

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However, if the roasted coffee is exposed to oxygen during this time, it will replace the CO2 and affect the compounds in the coffee, resulting in a loss of freshness.

2 小时前
This CO2 is gradually released during the degassing stage and tends to reach optimal levels within a few days.

2 小时前
CO2 builds up in coffee beans during roasting.

2 小时前
Additionally, it can impact the extraction rate and may affect the sensory profile of a coffee.

2 小时前
According to a 2017 study, CO2 is a major indicator of freshness, and plays an important role in shelf life and in packaging.

2 小时前

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However, if the roasted coffee is exposed to oxygen during this time, it will replace the CO2 and affect the compounds in the coffee, resulting in a loss of freshness.