Five factors affecting the growing period and the best flavor period of coffee beans

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Coffee beans are not in the best brewing state after roasting. They need to be left for a period of time to mature the taste and flavor.

This placement waits for the ripening stage, which we call "cultivation" or "ripening"

Ripe coffee beans taste richer and fuller than when they are just roasted, and the aroma is more complete and after the peak period of exhaust

Coffee beans are easier to brew at this time

There are different opinions about the ripening time of beans. Some people say 3-5 days, 7-14 days, but the only consensus is that

"Fresh coffee is not the best brew."

In fact, the best ripening for coffee roasting varies depending on the condition, depending on the following five factors:

I. Baking rhythm

The faster the roast, the more intense the heat.

The shorter the ripening period required

The longer the ripening period required

For example: "Fire light baking" Northern Europe light baking beans pick fast rhythm baking time is short, it takes 1-2 days to mature to achieve the best taste and flavor state

"Japanese slow fire baking" adopts slow rhythm baking, which takes more than 8 days and even more than 2 weeks to mature.

II. Type of baking machine

Similar variables to the roasting rhythm are "coffee roaster type"

Hot air roasters require the shortest ripening period, and semi-hot air roasters require the longest ripening period

Longest ripening time required for conductive and radiant heat roasters (blowerless roasters)

III. Baking depth

The lighter the roast degree, the longer the ripening period, and the deeper the roast degree, the shorter the ripening period.

The only exceptions are fast-paced Northern European light roasts and deep roasts with a baking depth exceeding two explosions.

Due to the loose structure of coffee beans, the ripening time is relatively short

This is why deep-roasted coffee beans do not last long.

IV. Storage temperature

The storage environment of coffee beans directly affects the ripening time

High ambient temperature ripens faster and requires shorter ripening time; low ambient temperature ripens slower and requires longer ripening time

For example: summer and winter coffee beans ripen differently, summer 5 days to achieve the best ripening beans in winter may take 10 days or more

Beans ripen quickly in hot summer, and the same flavor also declines rapidly. Temperature can accelerate ripening and aging.

V. Storage dynamics

The "dynamics" of storing coffee beans also affect the ripening time of coffee beans, a variable that is often ignored.

Roasted coffee beans require a long ripening period when left undisturbed and placed in dynamic environments (such as a long-running car)

Or shake it to shorten the ripening time, which can be applied to situations where coffee beans need to be quickly ripened.

For example, there are packets of coffee beans that need to mature for 7 days to reach their best flavor, but they need to be opened and brewed on the third day.

At this time, it is only necessary to shake the bag of beans many times every morning, noon and evening

Or place it on top of a vibrating machine to speed up the ripening of coffee beans

Conclusion: Different baking methods, baking equipment, baking degree, different temperatures, different environmental dynamics

Will directly affect the best ripening time of coffee roasted beans, as long as you master the above five factors to be flexible use

You can brew a cup of coffee with full taste and peak flavor!