Coffee knowledge | Why do you want to raise coffee beans? How do you raise it?

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"isn't this the suntan Gedeb Yega Xuefei, which was recently put on the shelves by Has Bean in England? My friend, it's hard to get fat if you eat alone. Buy me a drink! " In the world of coffee, a packet of good beans is not only a status symbol, but also a way to meet new friends.

"this bag of beans just arrived in  today." The bean owner Eric replied. "if you stir-fry the coffee six days ago, you have to keep it for one more day before it reaches the tasting period. So I will never open it before tomorrow! "

The taste of coffee lies in its aroma, which begins to lose as soon as the roasting is finished. No matter how expensive the coffee beans are, if they are not fresh, the taste will be greatly reduced. In his book Espresso coffee: the science of quality, Andrea Illy, the current boss of espresso illy, has an article detailing the "off-flavour" of coffee beans and the effects of different packaging methods on quality. Each kilogram of coffee beans, in an unsaturated environment, emits about 6 to 10 liters of carbon dioxide, equivalent to 1% to 1.2% of the total weight of beans. Of these, 35% were discharged in the first 3 days after baking. And follow? Carbon dioxide emissions, but also the same amount of aromatic volatile matter (volatile aromatics). In other words, there are some flavors that will dissipate if you don't drink the coffee beans for the first three days after stir-frying. The author further mentioned that stale beans not only "take away" the good taste, but also create a bad taste. The compounds in beans are affected by oxidation (oxidation) and the taste becomes negative. So coffee on supermarket shelves is usually slightly oily. Because it usually takes months to bake and import from foreign countries to the shelves. The "tasting period" (note: not a valid date) has long passed.

I shook my head and sighed, "people suggested seven days degas time didn't expect coffee to fly." Although Has Bean's aluminum foil packaging with an one-way exhaust valve is better than a paper bag. But air mail parcels in unpressurized warehouses for more than 10 hours will accelerate aging. So even if you drink it today, it can't be as delicious as it was in the country of origin. "

Cooked beans taste more stable.

Illy has done a lot of scientific research on coffee packaging and quality maintenance. He believes that fried coffee needs to be aging in a monitored environment before being packaged. Because the taste of cooked coffee beans is more stable. However, he also made it clear that the definition of aging and stale is very vague. The author believes that this is the blind spot of the concept of "raising beans". The so-called bean cultivation is similar to red wine which needs moderate oxidation to become smooth and layered after opening the bottle, but after being kept for a long time, the wine will turn sour again. Freshly fried coffee beans sometimes have grassy (peasy), which will disappear after the next night. On the other hand, new beans have a taste of baked bread, which those who insist on growing beans may not have tasted. In the author's coffee shop, freshly fried beans will be on the shelves after one night. Although the taste will follow? Time changes, but guests can also see it as an extra journey to witness? Coffee goes up and down like flowers. Of course, to get rid of the beans that have been fried for two weeks is the basic persistence of being a boutique coffee shop.

Seeing that everyone's eagerly anticipated eyes began to cool, I smiled and said, "Open it so that you can have a try." I am afraid of being young before the taste period is over, and I am afraid of being old when the taste period is over. Do you force yourself to drink the whole bag of beans on the day of the taste? Let everyone have a taste while it is still fresh. If it has begun to lose its taste, you can use it to make iced coffee. "