How to determine the five factors affecting the flavor of coffee beans during the cultivation period of coffee beans

Five factors affecting the ripening of coffee beans

Coffee beans are not in the best cooking condition after baking, and they need to be placed for a period of time to let the taste and flavor become more and more mature.

This is placed to wait for the mature stage, which is commonly known as "growing beans" or "ripe".

The taste and flavor of ripe coffee beans is fuller and fuller, the aroma is more complete and the exhaust is peak than when it is just baked.

At this time, coffee beans are easier to brew.

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

"the coffee just came out of the oven is not the best brewing condition."

In fact, the best roasting of coffee depends on the state of maturity, depending on the following five factors:

First, baking rhythm

The faster the baking is at the same baking degree.

< the faster the heating degree of baking, the shorter the total baking time > the shorter the ripening period.

< the slower the heating up of baking, the longer the total baking time > the longer the ripening period.

For example: "Fire light baking" Nordic shallow baked beans take a short time to be cooked at a fast pace, and it takes 1-2 days to reach the best taste and flavor state.

"Japanese slow fire baking" takes a long time to bake at a slow pace, more than 8 days or more than two weeks depending on the situation.

Second, the type of roaster

Other variables similar to the baking rhythm are "coffee roaster type".

The ripening period of hot air roaster is the shortest, and that of semi-hot air roaster is long.

Conduction heat and radiation heat roaster < blower-less blower baking equipment > requires the longest ripening period

Third, the depth of baking

The shallower the roasting degree of coffee beans and the longer the ripening period, the deeper the baking degree and the shorter the ripening period.

The only exception is fast-paced Nordic shallow baking and deep baking with a baking degree higher than that of the second explosion.

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

This is also the reason why it is not easy to store deep-roasted coffee beans for a long time.

4. Storage temperature

The storage environment of coffee beans directly affects the ripening time.

When the ambient temperature is high, the ripening time is short, the ripening time is slow when the ambient temperature is low, and the longer the ripening time is.

For example, the ripening period of coffee beans in summer is different from that in winter. Beans that can reach the best maturity in 5 days in summer may take 10 days or more in winter.

The beans ripen quickly in hot summer, and the flavor decays rapidly, and the temperature can accelerate ripening and aging.

V. Storage dynamics

The "dynamics" of storing coffee beans will also affect the ripening time of coffee beans, which is often overlooked.

It takes a long ripening period for coffee roasted beans not to be disturbed and placed in a dynamic environment (such as a car driving for a long time).

Or shake it to shorten the ripening time, which can be used in situations where coffee beans need to be cooked quickly.

For example: some coffee beans need to be cooked for 7 days to achieve the best flavor, but need to be boiled in Kaifeng on the 3rd day.

At this time, you only need to shake the bag of beans many times in the morning, in the middle, and in the evening.

Or place on top of a machine that continues to vibrate to speed up the ripening effect of coffee beans.