How is the charm of freshly roasted coffee? is freshly roasted coffee beans fresh?

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Many friends think that freshly ground coffee represents freshness, but it is not. In fact, if you want to drink the aroma of coffee, you should not only grind it, but also have certain requirements on the baking time of coffee beans. Both the Qianjie store and the online Taobao store offer freshly roasted coffee beans. Unless customers are required to grind and deliver the goods, we will grind them according to the way they use them (Italian or hand-made).

The reason why Qianjie puts so much emphasis on fresh baking is that with the passage of time, the coffee has been roasted for more than 50 days, there is basically no aroma. Well, some people will ask, is the coffee as fresh as possible? no, in the first two days of baking, its aroma is not very stable, and it is unable to drink its flavor in the producing area, so Qianjie will remind guests to keep it for three or four days before brewing.

Qianjie Coffee came into contact with coffee cultivation as soon as it entered the coffee industry, and Qianjie Coffee also has its own coffee plantation. At the same time, it also has its own baking factory. The goal of baking Qianjie coffee is to reflect the flavor of the coffee producing area. In fact, every coffee bean can be roasted any way. But Qianjie Coffee thinks that the taste should reflect the flavor of the producing area. For example, Yega Xuefei should have the taste of Yega Xuefei, and then develop other possibilities on this basis. This is the only standard for Qianjie coffee to determine coffee roasting. The second is to ensure the freshness of the baking. in order to enable guests to drink the coffee with the best taste, Qianjie only uses the amount needed for baking and does not leave inventory.

Next, the front street takes the daily production of Panamanian Jensen rose summer coffee beans as an example, what is the difference between a coffee bean that has just passed its breeding period and a coffee bean that has been boiled for two months.

[Panamanian Jensen Manor in front of the summer]

Manor: Johnson Manor

Producing area: Walken producing area (Volcan)

Variety: Geisha Rose Summer

Treatment: insolation

Altitude: 1750m

Flavor: rose, citrus lemon, grape, apple, peach, maple syrup, tea

The baking dates of Jensen Rose Xia in Qianjie are [5.27] and [7.21], respectively. One has been raised for two months and is no longer exhaust, while the other has just entered the flavor period after seven days.

This Jansen rose summer is lightly baked, and the front street tests three water temperatures: 92 ℃, 90 ℃ and 88 ℃. Other parameters are the same: V60 filter cup, powder content 15g, powder / water ratio 1:15, grindability (standard sieve 20 pass rate 80%).

Freshly baked Jensen rose summer

Steam the front street with 30g water for 30 seconds, pour water to 125g, continue to inject water to 225g when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the filter cup, and the extraction time is 2 minutes (including steaming time).

[92 ℃ cooking flavor] it smells fermented, with flavours of lime, raspberry and nectarine in the mouth, sweet cocoa, cream and caramel, vanilla finish and sweet fruit.

[90 ℃ brewing flavor] it smells of jasmine, with citrus, raspberry, strawberry and raspberry flavors on the palate, creamy sweet as well as tea and caramel sweet.

[88 ℃ cooking flavor] it smells fermented, with sour notes of lemon and pomegranate on the palate, sweet fruit and a sweet licorice finish with a hint of grass.

Compared with the front street, you can obviously feel that [water temperature 92 ℃] is full of sweetness but bitter at the end, [water temperature 90 ℃] has a good flavor level, and [water temperature 88 ℃] tastes sweet and sour but with a slight smell of grass. Qianjie thinks that [water temperature 90 ℃] is more suitable for cooking this Jensen rose summer.

Jensen Rose Summer 2 months from the baking date

Qianjie boiled the bean at 90 ℃. Steam with 30g water for 30 seconds, water injection to 125g section, water injection to 225g when the water level is about to be exposed to the powder bed, and remove the filter cup when the water level is about to expose the filter cup, and the extraction time is 2 minutes (including steaming time).

The flavor is cooked in the mouth with flavors of citrus, lemon, licorice and cocoa, but with cut tobacco, wood, miscellaneous flavor and astringency.

Qianjie analysis shows that the beans have been kept for a long time, and the flavor is lost with the passage of time, leaving only woody flavor. The first flavor substances lost are mainly floral and fruit aromas, volatile acids, spices and herbs, while flavors such as nuts, chocolate and caramel are relatively less volatile, so there is less flavor to be extractable. Cooking with the same parameters as fresh beans will be over-extracted. So Qianjie tried to change the parameters. First, the steaming time was shortened, and other parameters were the same.

Steam the front street with 30g water for 15 seconds, pour water to 125g, continue to inject water to 225g when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to be exposed, and the extraction time is 1: 39 / 40 / 39 / 39; (including steaming time).

Flavor: it smells fermented, with sour notes of berries, strawberries and citrus, with hints of flowers and cocoa in the finish, but woody and slightly astringent on the palate.

Qianjie found that although the steaming time is shortened, the flavor will be much better, but there will still be miscellaneous taste and astringent feeling, so Qianjie will adjust the grinding degree on this basis (the pass rate of No. 20 standard sieve is 72%) to reduce the substances that can be extracted.

Steam with 30g water for 15 seconds, pour water to 125g section, continue to inject water to 225g when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the filter cup, and the extraction time is 1: 39 (including steaming time).

Flavor: it smells slightly fermented and tastes like lime, citrus, nectarine and nuts. when it cools down, it will have some sweet and sour taste of sour horn cake. the overall flavor will be cleaner and less astringent.

In fact, the performance of this pot of Qianjie is quite good in flavor, but Qianjie is a little curious. What if the water temperature is lowered a little bit on this basis? Needless to say, adjust the water temperature to 89 ℃, other parameters remain the same.

Steam with 30g water for 15 seconds, pour water to 125g section, continue to inject water to 225g when the water level is about to be exposed to the powder bed, remove the filter cup when the water level is about to expose the filter cup, and the extraction time is 1: 39 (including steaming time).

Flavor: taste of citrus, green apple, berry, nectarine, sucrose and almond finish.

Compared with Jansen Rose Summer, which has just passed the bean cultivation period and Jansen Rose Summer, which has just passed the bean cultivation period, the front street obviously has obvious flower fragrance, rich and rich flavor, and although it is easy to extract the coffee that has been kept for 2 months, it is noted that the coffee brewed with parameters still has a good citrus and berry flavor.

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