Coffee flavor development | is freshly roasted the best?

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A large part of the rise of our own bakery is that the topic of [fresh] is on the waves. When it comes to the choice of ingredients, it is usually said that it is seasonal, local, and freshly harvested, and it is also true that the most important element of freshness, [live], what we want to eat is the most exuberant and energetic state of food life.

Fresh and alive, just literally full of vitality and spirit.

Since it is emphasized that [fresh], it can not wait too long, it is inevitable that individual or step-by-step transportation, picking, handling and other costs will be calculated separately, so we all agree to equate [fresh] with [high price].

Therefore, a small amount of production, tailor-made, customization and other words have become a [fresh] necessary speech, this is also a necessary move, ah, all specially made for you to charge more fees is also appropriate.

We spent a lot of money on [fresh] ingredients.

But sometimes I can't help but wonder, [fresh] = [delicious] [delicious]?

It seems that it is not as good as it is. of course, it has a lot to do with our taste ability. We can only say that most of the time, we don't know or can't tell the difference, so we have to start with the specifications, as we can see in this incident of oil products from Datong and Fuwei townships. In fact, the vast majority of people are unable to test the quality. What they can trust is the label affixed to the product and the so-called government gatekeeper. In fact, [believing] does not mean [being believed] -.

The same is true of coffee, no matter how well you say, get all kinds of certificates, and how many reports you have done, in the end, you still have to use this mouth to decide that you can't judge the taste, so you naturally have to listen to the label report certificate.

Often when we hear about freshly roasted coffee beans, we can't help but be instilled with the idea that fresh is the best, not easy to preserve, and eat fresh as soon as possible. It is also true that the ingredients that can only be used in the fresh period should be eaten as soon as possible and not spoiled. It's a pity that precious ingredients.

But as far as coffee is concerned, is it bad after the fresh period?

It seems that this is not the case. some people say that the bean raising period is 7 days, 10 days, 15 days, 20 days, a month, and even 4-50 days. What exactly is fresh?

There is a time limit for baking beans in that coffee master competition, which seems to exceed the fresh season recognized by many roasters.

So [fresh] is not the point.

What's the point? It lies in this part that is beyond the fresh period.

I think many bakers, many people who come into contact with coffee roasting, are fascinated by the fresh taste from the beginning, so they put into the field of fresh roasting, and many people have more or less the same experience of playing coffee, using pans, hand nets, iron cans, steel cups, popcorn machines, soil cannons, electric home roasters, and then slowly promoted to small business bean roasters. Some people start a coffee business while playing.

What does this have to do with the topic I'm going to talk about today?

It's a big deal, because you have to go through this process to realize what a new and different situation is.

If the result of baking with different equipment is the same, then there is only one factor in switching to large machines and equipment, but players must be well aware of one fact: [the results of different devices are different], and then know: [the results of different modes of operation of the same equipment are also different].

Play here, will know that the same raw bean, different people bake, taste different, the same cooked bean, different people cook different taste.

Some people make it good, others just can't. So fresh is fresh, fresh doesn't mean it tastes good.

So what's the theme I'm going to talk about today?

Today our theme is not [fresh], we are all freshly baked!

I have always emphasized the number of 180 days, which means that during this long waiting period, you will see your own baking problem, and many people can't understand what I mean, thinking that I am fighting against [fresh baking]. Haven't you ever wondered why your own beans don't work when they're fresh? Some people's beans don't work in the fresh period, they already taste oil and smoke in the fresh period, and some people's good taste is only 3 days, 5 days, 7 days, but not after that.

The following picture shows a simple diagram. The green line shows that the coffee flavor develops in a parabola during the fresh period, reaches its peak in a very short period of time, and then falls rapidly. The blue line means that the development of coffee flavor is in a state of slow rise and steady, and then decreases gently after reaching the peak. In the gentle decline, there will be a period of plateau, that is, the stable period of flavor development.

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If the flavor of a cup of coffee is to be drunk by most people, there must be a period of stable flavor development, rather than an unpredictable and fleeting period like the rapid ups and downs of a roller coaster.

Dear friends, what kind of flavor development do you want when you play coffee to a certain extent? Would you like to try to draw a picture of your ideal flavor development, which will make a complete difference to your roaster performance, baking theory, baking concept, baking technology, but a big challenge, will make you completely change the so-called fresh baking!