How to choose between the growing period and freshness of coffee beans? How long does it take to grow beans?

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Coffee beans are better fresh? "raise beans" vs. "fresh-baked", which is better or worse?

In general, food and drinks are always fresh.

Pick, pick and squeeze.

But

There are still many exceptions.

Sometimes it's delicious to put it on display for a while.

For example, bananas don't taste good until there are black spots.

Wine will be best if you open the bottle and let it sit for a while.

This process is called "maturity".

The same goes for coffee beans.

It's even more complicated.

Coffee beans are in the process of baking

Will convert a large amount of gas.

It's completely tasteless, but the most important thing

It's carbon dioxide.

Since coffee beans are made up of many air chambers

So before grinding,

These gases are thus sealed in the gas chamber.

It can only spread slowly through the cracked cracks.

In the process of gas spill

The aromatic substances produced by all kinds of baking also spread with it.

This state can not be alleviated by vacuum packaging.

That is to say

From the moment the baking started

The life of coffee beans has begun to count down--

That's for sure

There are still many techniques that can be slowed down a little bit during the interview.

General sealed cold storage

Or a more expensive nitrogen package.

It's more or less helpful.

But sometimes it is relatively accompanied by some subtle factors that affect the flavor.

In retrospect,

The countdown began from the moment the baking began.

But it doesn't mean that quality is going downhill all the way.

As mentioned earlier, carbon dioxide

Because there is a lot of carbon dioxide in the air chamber of coffee beans.

So it is not easy for the oxygen from the outside to spread into the air chamber.

And oxidize the substances in the beans.

So the freshness of coffee beans will gradually decrease with the loss of carbon dioxide.

meanwhile

A large amount of carbon dioxide will also have a great impact on the flavor and taste of coffee.

So usually a few days before the baking is finished

Espresso's crema will be accompanied by a large number of bubbles.

The brewed coffee will bite the throat a little bit.

I usually call it dry air. Because it's like burning.

This situation will become milder with the distance from the baking date.

So

While the freshness of coffee beans is slowly decreasing, the flavor of coffee is also gradually improving.

This period will vary depending on the degree of baking.

It usually lasts 7 days (the more shallow it is, the longer it lasts)

Some people call it "raising beans" and the more intuitive one is "exhaust".

After the bean cultivation period

About half a month belongs to the "best appreciation period".

During this time,

There may be oil spots on the surface of beans.

The time point depends on the baking degree.

Does not mean that the flavor is impaired.

But it can be seen as a symbol before the rapid recession.

The next stage

The oil will be sucked back.

The surface of the beans returned to dry again.

(deep-baked beans may retain a little gloss.)

But at this time, the flavor is less than half that of its heyday.

Insipid, tasteless and lifeless.

This period can last about two to three months.

Last

Deep-roasted coffee beans will be greasy and glossy again.

The light baked ones maintain the appearance of the previous stage.

But it is not only plain and coffee-free at this time.

There will be an extra smell of fuel consumption.

Such beans are not even recommended to be ground into powder and put in the refrigerator to deodorize.

It can be seen from the above

It is best to drink all the coffee beans within a month after baking.

In order to feel the flavor it should have.

It is not a waste of careful treatment from the stages of harvesting, processing, baking and so on.

And coffee beans that have been kept for more than three months can still be drunk.

But you don't have to expect to drink anything too good--

.