焙炒咖啡粉香气的变化十分敏感,必须防止香味损失、走味与败坏。同样,在高湿条件下,生咖啡豆在贮藏和销售期间也易遭微生物损坏,吸潮发软,滋生霉菌少为此咖啡豆也应防止水分侵入。为避免走味与败坏,除非有昂贵的真空包装专门保护,咖啡粉应在短期内消费饮用。前些年,广泛应用防油纸袋或玻璃纸袋包装 Roasted coffee powder changes in the aroma is very sensitive, we must prevent the loss of flavor, taste and corruption. Similarly, green coffee beans are also susceptible to microbial damage during storage and sale under conditions of high humidity, moisture absorption and softness, and mildew less. Coffee beans should also be protected against the intrusion of moisture. To avoid smelling and spoilage, coffee powder should be consumed shortly, unless specifically protected by expensive vacuum packaging. A few years ago, widely used oil-resistant paper bags or cellophane bags