4.1.4

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'新鮮烘焙度咖啡豆最佳賞味期多久？咖啡豆保質期已經保存方式介紹'

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'咖啡,最佳,賞味期,保質期,多久,久了,還能,喝嗎,專業,咖'

'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）咖啡是一種遞減的物質,在烘焙中解降和重組到烘焙過後排氣都是不斷在減的過程。咖啡豆隨着時間,和空氣的接觸而氧化,風味和品質也'

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'113.68.53.48-55397'

'2020-06-22 16:36:24'

'2025-06-16 09:54:44'

'118644'

'咖啡網'

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'<p><span style="font-size: 14px; color: rgb(0, 0, 0);"><img src="https://gafei.com/uploadfile/ueditor/image/202506/17500389424b6ca8.jpg" title="咖啡豆46773" alt="咖啡豆46773"/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">最近有很多朋友在後臺私信前街，「豆子能放多久呀？」；「保質期是多久？」等諸如此類的問題。借此，前街便好好為各位排解關於咖啡「保質期」的疑惑吧～</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p style="text-align: center;"><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">「保質期」≠「最佳品嘗期」</span></strong></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">這裏先說一下我們生活當中最常見的一個常識，就是購買食物商品的時候需要看生產日期以及這個保質期，那麽這個保質期是怎麽來的呢？這是我國食品鑒管機構針對每一種類型所規定的商品保質期，指的是在商品在這個日期內都可以安全食用。而對咖啡這一類食品的要求是365天，這個會在咖啡豆烘焙生產企業辦理生產許可時，根據相應的生產標準所訂立的日期。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/175003896151cd11.jpg" title="咖啡豆生产日期啊649" alt="咖啡豆生产日期啊649"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">保質期這一說法來源於大部分的商品，而精品咖啡出現的時候，我們不僅僅要求食品是安全的，並且是可以品嘗出風味的。因此我們也會提出比食品安全法保質期更加高一些的說法，也就是賞味期。這指的是咖啡豆在這一時間內沖煮，更能全面的反映出咖啡豆的香氣特性，而不僅僅是一杯安全的咖啡食品。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">前街所提倡的賞味期長度，指的是咖啡豆烘好以後的30-45天內飲用完，平時購買的量就不建議一下子購買太多。30-45天左右的這段時間便是咖啡豆的「賞味期」，這指的是咖啡豆的「最佳品嘗期」！雖然咖啡豆能在適宜的環境下儲存一年，但它體內的風味物質可待不了這麽久！這也就是我們強調保質期的同時也強調賞味期的原因所在。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1750038979d652cd.png" title="咖啡豆包装649113" alt="咖啡豆包装649113"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">咖啡生豆在烘焙過程，內部組織會膨脹並且產生二氧化碳，這些二氧化碳內飽含了咖啡的揮發性風味物質，也阻攔了揮發性風味物質的流失。隨著烘焙程度的加深，豆子內部的結構就越疏松，二氧化碳含量便越高，這也是為何我們沖煮深烘豆時，悶蒸階段更容易出現好看的「漢堡包」（氣更足），當然，一些淺一些的豆子，或者豆質硬一些的豆子，烘焙以後的體積並沒有如深烘豆般增大一兩倍，因為體內裏所保留的空氣較少，「漢堡」也就沒有這麽大。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">新鮮烘焙好的咖啡豆，經過4～7天左右的時間會釋放出60%～70%的二氧化碳。之後排放的二氧化碳就沒有那麽急促了，會緩慢且少量地排出，趨於一個穩定的狀態，同時也是咖啡風味發揮的最好狀態！這個時候，哪怕是深烘豆的「漢堡」也開始慢慢減少。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">從咖啡豆包裝當中所標註的烘焙日期和沖煮時「漢堡」表現，我們可以大致的看出是不是剛烘好沒有多久的豆子。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1750038999b13a33.jpg" title="IMG_鼓包" alt="IMG_鼓包"/></p><p><br/></p><p style="text-align: center;"><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">「養豆期」</span></strong></span></p><p><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);"><br/></span></strong></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">大部分的咖啡師，都會建議剛烘焙好的豆子可以養幾天再品嘗，風味會更為穩定。根據有關的研究，咖啡豆的香氣表現為烘焙好以後的第10-25天之間處於最高峰，而剛剛烘好的咖啡豆剛可能會缺少很多風味，因此會提出咖啡豆養豆的說法。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">一般的情況下，中淺烘焙的咖啡豆養豆期大約在4-7天，也就是說自烘焙日期開始，延續4-7天再品嘗風味會更好，中深烘焙（/意式豆）的咖啡豆則需要7-10天左右才會達到比較好的風味。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/17500390238bae30.jpg" title="烘焙度对照" alt="烘焙度对照"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">而另一方面，我們同時又建議忽略養豆期的說法，建議收到咖啡豆就可以喝，這不是相互矛盾嗎？</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">確實，咖啡豆烘焙好以後需要數天才會開始慢慢讓你體會到它的香氣。但是，如果你從沒有體會過剛烘好的咖啡豆，每一次都是看著烘焙日期到商家所說的「養好豆」再喝，那麽，只會有一種結果。你這一輩子，都從不知道沒有養好的咖啡豆是什麽味道，換言之，從始至終也沒有獲得判斷咖啡豆是否有養好的判斷力。另一方面，大部分情況下，前街咖啡豆的烘焙生產計劃是按5天內的用量而製定，最不理想的情況下，收到</span>的也是烘好以後至多5天的豆子，再加上運送到手中的時間。基於上述這兩點，養豆期，可有。也可無。</p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/1750039040ad1520.jpg" title="豆架875" alt="豆架875"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">當然，如果你收到的是我們昨天收到的豆子，前街咖啡還是建議你可以註意關註新鮮咖啡豆每一天的氣味變化，這個才是精品咖啡豆的樂趣所在，而不是人雲亦雲，這個咖啡豆需要養豆期。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/17500390657fe45d.jpg" title="黄曼咖啡豆5168" alt="黄曼咖啡豆5168"/></p><p><br/></p><p style="text-align: center;"><span style="font-size: 16px;"><strong><span style="color: rgb(0, 0, 0);">咖啡豆磨粉後可以放多久？</span></strong></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">咖啡豆在磨粉時你能聞到淡淡的幹香，這其實就是咖啡部分揮發性風味物質散發出來了。咖啡豆研磨成粉後，咖啡顆粒與空氣接觸面積變大，二氧化碳溜得更快，咖啡風味物質消散隨之加速，外加磨粉過程中損失了一部分二氧化碳與風味物質，並不能存放太長時間。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">那麽這個時間是多長呢？事實上，咖啡豆磨成了粉以後幾個小時，便已經失去了大部分的香氣，提前磨粉只是提供了便捷的方式，有條件的情況下，前街咖啡建議你能備好一臺磨豆機，這樣才可以體驗到新鮮烘焙現磨咖啡的香氣。</span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);"><br/></span></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">提前磨粉的手沖咖啡豆，看不到「漢堡」，意式也是看不到油脂，這在沖煮過程當中已經是很大的缺少。那麽是不是絕對不可以提前磨粉，當然也不是，只是在獲得方便的同時得放棄對香氣的期待，要方便還是要美味，兩者之間總需要一個取舍。</span></p><p><br/></p><p><img src="https://gafei.com/uploadfile/ueditor/image/202506/17500390902599f8.jpg" title="IMG_不新鲜豆子" alt="IMG_不新鲜豆子"/></p><p><br/></p><p><span style="font-size: 14px; color: rgb(0, 0, 0);">有人或許要問了，不是可以充氮或者放冰箱保鮮嗎？我們需要知道的是，充氮的技術應用是之前咖啡豆需要跨越大洋運輸時所提出來的解決方式，烘焙好的咖啡豆從一個大洲用船運往另一大洲，數十天不等，這是不得已而為之的方法。如今對於精品咖啡的香氣追求，是建立在新鮮烘焙的基礎上去實現的。能喝新鮮的，為何去追求保鮮呢？每次少量購買新鮮烘焙的豆子，不是已經是一個很完美的保鮮方案了嗎？</span></p><p><br/></p>'

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'新鮮烘焙度咖啡豆最佳賞味期多久？咖啡豆保質期已經保存方式介紹_咖啡知識_中國咖啡網'

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'專業咖啡知識交流更多咖啡豆資訊請關注咖啡工房（微信公衆號cafe_style）咖啡是一種遞減的物質,在烘焙中解降和重組到烘焙過後排氣都是不斷在減的過程。咖啡豆隨着時間,和空氣的接觸而氧化,風味和品質也'

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