Common sense of "raising beans" after roasting coffee

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In the coffee bags or some network materials, we often see the word "raise beans". What is the role of "raising beans"?

The function of raising beans

After the coffee beans are roasted, there will be a series of chemical reactions and a large amount of carbon dioxide will be produced. Most of the gas will remain inside the coffee beans and will be released slowly over time. The exhaust effect will be very strong in the first few days after roasting, which is the small bubbles we see when making very fresh coffee.

Espresso is extracted under high pressure. When coffee beans still contain a lot of carbon dioxide, pressurized hot water will make the carbon dioxide fully active and produce force when it flows through the coffee powder, blocking the extraction of coffee flavor to a certain extent. The most common phenomenon is that the flow rate is unstable during Italian concentration and extraction.

So when many coffee shops get freshly roasted Italian coffee beans, they will let the coffee beans "rest" and exhaust for 5-20 days in the package of one-way breathable valve, in order to help the stability of coffee extraction. This is what we usually call "the role of beans."

In addition, when freshly roasted coffee beans are stored in a bag with an exhaust valve, the flavor development of the former is more complete than that of putting it directly into a fully sealed glass jar.

The time of raising beans

For a light roasted bean, it can be tasted one day after baking, during which the flavor of the coffee can be felt over time.

For medium and deep baked products and Italian beans, it is recommended to raise beans for about 3-5 days.

For French re-baked Italian beans (baked to the end of 2), it is recommended to keep the beans for about 10 days.

It is recommended to buy freshly roasted coffee beans and preserve them properly so as not to miss the best taste period.

Be careful not to go too far

Coffee beans are also aging as they are stored longer and longer.

There are two phenomena in the aging of coffee beans: the first is the slow and continuous loss of aromatic chemicals. Aromatic compounds are the source of aroma and flavor of coffee and are highly volatile. So the longer the coffee beans are stored, the more aroma and flavor will be lost.

The second aging phenomenon is oxidation and dampness, which usually produces a bad taste, the original personality of the coffee has disappeared, and the coffee tastes like wood and stiff paper.

Coffee beans with different roasting degrees vary in terms of how long they age (they can even shorten or extend the breeding period by changing the way they are roasted), but in general, freshly roasted coffee beans are fully active within four weeks.