Standards For Storing Green Coffee? Preserving parchment and green coffee is a common and necessary step for coffee farmers and storage facilities. If farmers do not adequately preserve it, it will have a significant impact on the quality and price of coffee beans on the market.
RICE COFFEE PRESERVATION
1 – Influencing factors in the preservation process:
- Coffee bean humidity and the surrounding environment
- Coffee block temperature and ambient temperature
- In the coffee shop, there is air circulation.
2 – Methods that are commonly used:
Store in a dry environment:
- Bask in it
- Using hot air to dry
- Use dry air to dry
Use water-absorbent compounds like H2SO4, CaCl2, and so on…
Store in an active ventilation environment:
The active ventilation storage method works by taking use of the spaces in the coffee bean block and repeatedly blowing dry and cool air into it, with the goal of lowering the temperature and humidity of the coffee bean block.
The air that is blown into the particle block must match the following requirements:
- Air must be equally distributed throughout the grain bulk.
- Enough dry and cold air must be available to meet the goal of lowering the temperature and humidity of the grain mass.
- Only use the fan when the outdoor air humidity is low, as the moisture content of the seed mass must be lowered after the fan.
- The temperature of the seed mass must be lower than the temperature of the external air.
Coffee beans, bacteria, insects, and other biological creatures have limited activities at low temperatures. The procedure is blowing cold and dry air into a heap of coffee beans. Cold air is maintained in the bean block for a long period due to the poor thermal conductivity of coffee beans, restricting the living activities of the coffee beans and allowing the coffee bean block to be preserved for a long time.
Because of the weather in our country, we are unable to use this strategy too often, but we can take advantage of some cold and dry winter days.
Storage in a sealed container:
Closed storage, often known as the lack or absence of oxygen, is a type of storage in which no oxygen is present. When there is a dearth of oxygen, the respiratory processes of living things nearly totally stop, and aerobic respiration takes over. The living activities of microorganisms are halted because insects are destroyed in the bulk of coffee beans, which contain mostly aerobic bacteria. Reducing O2 gas by being able to add CO2 to the bean mass, as well as O2 loss owing to the respiration of living components in the coffee bean mass.
COFFEE PRESERVATION COFFEE PRESERVATION
Because the physical and physiological features of green coffee differ from those of parchment coffee, the unfavorable process happens faster in green coffee preservation, and the preservation durability is lower than parchment coffee due to the husk. Because the protective silk layer has been peeled away and the coffee beans are in direct touch with the environment, coffee requires a more stringent preservation and quality control regime than parchment coffee.