Nav: Home > Coffee Bean >

Comparison between new beans and old beans when baking

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, New beans are difficult to bake because of their high water content and difficult heat transfer. After baking, the new bean feels active, with natural flower fragrance, high-quality sour taste, high water content, rich chlorogenic acid, relatively bright and vigorous taste; old bean feels calm, mellow and dense, less water content, light and fine expansion, soft taste.

The primary ingredients of raw beans are:

Coffee is actually processed by dry and wet methods, and then becomes a coffee raw bean (Rawbean/Greenbean).

Carbohydrates, about 49%

Moisture, about 12%

Egg white matter. About 11%

Chlorogenic acid, about 7.6%

Alkaloids and trace elements, about 0.4%.

According to the differences in the length of time, raw beans can be divided into:

Seasonal beans (CurrentCrop), that is, raw beans just harvested

New beans (NewCrop), that is, raw beans in the first year

Old beans (PastCrop), that is, raw beans stored for two years

OldCrop, that is, raw beans that have been in stock for too long.

AgedBean, which is different from Lao Dou, has a strange storage style: it is wrapped in the inner skin, stored in a high and cool warehouse of origin, and often turned over. After baking, the acid quality of the old bean flavor becomes weaker, the mellowness becomes higher, the texture becomes thicker, and the old bean can be integrated with the new bean to balance the acid quality. In addition, the aged beans after baking should be placed in the extraction and drinking, so that their thick flavor will emerge.

All these can be used as the basis for distinguishing the new singularity of raw beans.

Very cool article!