What is raising beans? What is Xingdou? The relationship between Italian coffee beans and awakening beans

Many friends who have drunk red wine should be familiar with one step of tasting red wine, that is, sober up, after a period of sober-up time, the astringency of tannins weakens slightly, and the sweet and sour feeling in red wine is more active. Drinking coffee is actually similar to drinking red wine. Red wine needs to be sober, while coffee beans need to be sobered up.

After the coffee beans are roasted, the beans contain about 2% carbon dioxide by weight, and these gases are gradually discharged from the coffee beans over time.

Often when buddies who have just started the boutique coffee go to Qianjie Coffee to buy coffee beans, they specify freshly roasted coffee beans. In this regard, the partner can rest assured that when the order is placed, the freshly roasted coffee beans delivered in Qianjie within 5 days, after the intermediate layers of transportation, the partner has already passed the bean cultivation period of 4 to 7 days. This is the best time for coffee beans to taste.

Of course, the freshly baked coffee is indeed full of flavor, and there are also coffee beans designated by a small partner to be roasted the day before, which will be opened immediately the next day and dazzled.

In this regard, Qianjie needs to be reminded that the coffee beans are roasted, the bean volume expands, and a certain amount of carbon dioxide gas is accumulated in its structure, which is slowly released within a few weeks after the baking is completed. If you choose to grind and brew immediately as soon as it is roasted, the carbon dioxide in the coffee bean body has not been fully released, and when brewing, the pressure in the bean body suppresses the hot water to enter into the material exchange, and the brewed coffee not only has a bad flavor, but also has a "dry" and bitter feeling.

Friends who have asked Qianjie Coffee know that the recommended bean cultivation period in Qianjie is 4 to 7 days after the baking date. Hearing this, there will be little friends who are greedy for Manning and dazzle immediately on the third or fourth day after the baking date. Qianjie needs to be reminded that the deeper the roasting of coffee beans, the greater the internal pressure in the beans, the looser the structure of the beans, the more gas content, and the longer the period of cultivation.

After a period of bean cultivation, the flavor of coffee beans is in full bloom. However, there is one word that coffee people say most often, and that is the best time to enjoy it.

It should be noted that the deeper the roasting of the coffee beans, the more exuberant the exhaust activity, because the coffee flavor substances dissipate with the carbon dioxide in the beans. Therefore, when the coffee beans are roasted for too long, the more aroma of the coffee beans is lost, the more insipid the taste. Qianjie Coffee recommends that the beans be consumed as soon as possible about a month after the roasting date.

Next, Qianjie uses Indonesia's Mantenin coffee beans as an example. First of all, Qianjie needs to introduce the information behind this coffee bean.

Unlike today's popular spicy roses summer, Manning coffee has been very popular since the parents' generation. Since the early definition of top coffee was mellow, Manning coffee became popular in Japan at that time.

We all know that coffee beans are named mainly by the name of origin, such as Yega Xuefei, Neri and so on, or by the name of the processing station, such as Conga, Azaria, Amedilo and so on. The name "Manning" is neither a place name nor the name of a processing station, but the name of a people on the island of Sumatra.

It is said that during World War II, Japanese soldiers drank a very mellow coffee locally. When they asked the coffee shop owner the name of the coffee, the coffee shop owner made a big oolong and reported himself, saying, "Mandaining." In Japanese pronunciation, Mandaining and Mantenin are very similar, so they remember "Mantenin". After returning home from the war, the Japanese soldier missed the mellow cup of coffee so much that he imported 15 tons of coffee beans in Indonesia. As a result, there was a fire in Japan.

Mantening coffee is characterized by mellow taste, with herbal flavor, its audience is seriously polarized, people who love it can not put it down, do not love it and avoid it. To be able to create such a unique Mantenin coffee flavor, thanks to Sumatra's unique post-processing of raw coffee beans.

It takes about a month for the complete coffee fruit to be treated in the sun. If the air humidity is too high or contaminated with Rain Water during the treatment, the coffee fruit may be unnecessarily fermented or even directly scrapped. Sumatra Island is located in the tropical rain forest climate area, the temperature is on the high side, the rainfall is abundant, at the same time, the rainfall frequency is dense, which can not meet the conditions needed for sun treatment.

When the coffee is washed, it not only needs to build a washing pool, but also needs to have sufficient water and capital investment. Due to the limited local economic conditions in Sumatra, most of the early coffee growers were farmers, rather than well-funded landowners, and could not meet the requirements for complete washing.

Therefore, according to the local characteristics, there is a unique coffee treatment method in line with the local conditions-the wet planing method.

After removing the peel and pulp of the coffee fruit, the coffee fruit was slightly washed after a short period of fermentation, and then dried in the sun. When the raw coffee beans reach a semi-wet and semi-dry state, the sheepskin is removed by machine, and the raw coffee beans are directly exposed to the air and then dried. When the water content of the raw coffee beans is reduced to about 12% to 13%, it is finished.

There are always friends asking Qianjie, which step is the wet planing method to create the unique flavor of Mantening coffee? In the corner of the front street store, there are some objects related to coffee and raw beans, including a glass bottle containing parchment.

Parchment, as the ultimate protective layer for raw coffee beans, is usually removed before export. Without the protection of sheep skin, raw coffee beans are directly exposed to the environment and may be affected by molds, yeasts and bacteria. In the process of removing the sheep skin, too many calories may lead to the rapid aging of raw coffee beans. Sumatran coffee can often taste woody and earthy taste.

Nowadays, young people like coffee with obvious sour taste, and in order to meet the needs of these partners, some merchants bake Mantenin coffee beans shallow to highlight their sour taste. However, as the roasting is lighter, the mellow taste of Manning coffee may disappear, in addition, some bad flavors will emerge.

On the bean list of Qianjie Coffee, there are two kinds of Sumatran coffee beans, one is Mantenin from Lindong, and the other is Golden Manning from Aceh. In order to highlight the mellow taste of Lin Dong Manning and Golden Manning, Qianjie coffee uses the degree of medium-to-deep roasting.

The cooking parameters of Qianjie gold Manning are as follows:

Filter cup: KONO

Water temperature: 88 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Steam 30 grams of hot water for 30 seconds, inject fine water from the central point and slowly circle to 125 grams. When the water level is about to expose the powder bed, continue to circle water injection to 225 grams, the total extraction time is about 2 minutes.

Qianjie suggests steaming when brewing. When the coffee powder is wet, the exhaust activity intensifies, which promotes the release of carbon dioxide from the beans.

However, Qianjie will also encounter small friends who do not have equipment at home, and Qianjie provides grinding service for them. However, after the coffee beans are ground into powder, the contact area between the particles and the air increases, and the speed of flavor loss is accelerated. Qianjie reminds you that if you note the grinding buddies, you don't need to go through the itching bean breeding period, but you need to consume it as soon as possible to taste the best flavor.

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