Introduction to the methods of raising beans and waking up in Italian Coffee beans how long does it take for coffee beans to grow beans?

I wonder if you have ever bought coffee beans that have not been roasted for long, and can't wait to open them for cooking and tasting, and find that the extraction is very unstable and the flavor performance is not ideal. After a few days, it was boiled again, but it became better. What is the reason? This article on Qianjie takes you to understand what is meant by "raising beans".

Coffee beans are too "fresh" and need to be raised.

After buying the roasted coffee beans in the Qianjie store, Qianjie Association recommends that the partners first put them for a few days, taking the baking date as the initial calculation time, medium-shallow roasted coffee beans for 4-7 days, medium-deep roasting for 7-10 days, and Italian coffee beans for 10 days before brewing. This is because the freshly roasted coffee beans often have the smoky smell of roasting. Under the blessing of high temperature, a large amount of carbon dioxide gas is stored inside the beans, which will continue to be discharged after baking. If brewing is carried out at this time, unstable gases "run around" thus affecting the extraction of coffee. Take hand brewing as an example, when hot water is injected for stewing, the gas will form large bubbles and break through the powder layer, indicating that the coffee is "breathing" in the exhaust, and the coffee is prone to miscellaneous smell and roughness.

When using an Italian coffee machine to extract fresh beans, under the pressure and high temperature exerted by the machine, carbon dioxide is released along with the golden foam of the coffee liquid, too much gas will not only hinder the contact between hot water and coffee powder, thus reducing the extraction rate, but also increase the probability of perforation (channel effect), making the front and middle extraction uneven. By the time the gas emissions are finished, the pressed powder has overheated, leaving only scorched bitterness in the latter section, and the taste of the coffee is often not satisfactory.

So how to "raise" coffee beans?

Exhaust is a continuous process, if the coffee beans will exhaust all the internal gas, it means that the coffee beans are no longer fresh, naturally there is almost no aroma. No matter how expensive the coffee beans are, if they are not fresh, the taste will be greatly reduced, so we should try our best to drink the coffee beans during the best taste period, so how can we grasp the best time for growing beans?

You know, the deeper the baking, the longer the heating time, the more carbon dioxide in the coffee beans, so the longer it takes to exhaust. Especially after the second explosion of deep-roasted coffee beans, the largest degree of expansion, beans accumulated a large amount of carbon dioxide gas. So when we store deep-roasted coffee beans, with the increase of time, the gas will hold up the outer packaging until it bulges, indicating that the coffee beans are continuously exhausting. The purpose of raising beans is to "exhaust", let the dryness and miscellaneous flavor out of the coffee, and show the original flavor of the coffee.

In fact, the coffee beans do not need to do much operation, do not need to open bags to put sealed cans, and do not need to put refrigerated. As long as the original package is placed in a cool and dry place, an one-way exhaust valve will be installed on the coffee bag. when the coffee beans emit gas, the bag will be bulged. The function of the exhaust valve is to prevent the coffee bag from breaking and maintain the pressure balance between the inside and the outside. Then you can open the seal and taste it after the suggested bean growing period. In front of the street, try not to squeeze out the gas inside. Due to the difference between the pressure in the bag and the outside world, coffee beans will accelerate the removal of gas to fill the space. Of course, the aroma of coffee that we smell when we squeeze coffee bags is actually the loss of flavor substances from coffee beans.

For coffee beans sold in the former street, for example, before buying medium-and light-roasted coffee beans, people will be advised to keep them for 4-7 days, while medium-deep roasted coffee beans will take about 7-10 days to reach the stage of flavor stability. In order to ensure the freshness of the coffee beans, the coffee beans shipped in front of the street are freshly roasted within 5 days and can usually be received in 1-3 days, so that everyone can start to delve into how to extract the coffee beans within the best taste period.

Why do you want "wake up beans" for coffee?

The Italian coffee beans used in most coffee stores choose medium to deep roasting in order to show a mellow and balanced taste. In order to remove the uncomfortable bitterness of the deep-baked beans, escape the remaining carbon dioxide from the coffee beans, and use the principle of oxidation to make the flavor more round and smooth, we will appropriately prolong the time of growing the beans and open the package to "wake up" for a few hours before use.

Here in the front street, it is recommended that the medium and deep-baked Italian coffee beans should be kept for not less than 10 days, and the coffee beans should be in contact with air for 3-4 hours before use. Qianjie still wants to remind everyone of the details when waking up the beans. Put the coffee beans in a cool, dry, light-proof, non-irritating environment, and shake and stir the coffee beans fully every half an hour, so that the coffee beans below can also come up for a breath of fresh air. Use Xingdou as soon as possible after it is over. Use as much as possible, wake up as much as possible, so as not to lose aroma components and flavor substances.

Can I brew coffee beans that are not "well raised"?

After the coffee beans have been roasted at a high temperature, there is still a smoke smell inside. If the coffee beans are not "well-fed", there will be obvious exhaust in the extraction stage, and the coffee is easy to have a green, dry feeling, no prominent flavor, and a vague and opaque taste. So Qianjie thinks that it is very necessary to raise beans, so what if you really can't help but want to taste the coffee in advance?

Here are two tricks in the front street. Stewing is the most important exhaust stage in the brewing process. We can prolong the steaming process to release more carbon dioxide. For example, in general, our water injection process is a stewing time of 30 seconds, which can be extended by 10 seconds, that is, 40 seconds to start injecting the second section of hot water.

In addition, we can grind it into powder and put it in the air for 1-2 minutes before brewing. Grinding increases the contact area between coffee and air, so that the gas can be discharged more fully. It should be noted that not only carbon dioxide is volatilized, but also small molecular gases that affect the flavor of coffee, so this is why coffee needs to be brewed and drunk as soon as possible after grinding.

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