[answer] what happens if there are no beans for coffee? What is meant by raising beans / awakening beans\ ripe? How to raise beans?

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

Q: do coffee beans need to grow or wake up (part two)

What is meant by raising beans (awakening beans, ripe)?

I remember that when I first played coffee, in addition to running around coffee shops, I couldn't help buying coffee beans to go home, and I must buy freshly roasted beans, because Daotu said that he could drink the most flavor coffee (a novice who thought he knew coffee). However, after the actual cooking, I am often disappointed that I have not tasted the expected flavor in my heart. So think about what's wrong with this bag of beans? After consulting Tonghao, reading books and climbing articles many times, it suddenly dawned on me that I was too anxious to cook the beans. In fact, coffee beans are like red wine, she must first go through the process of awakening. To put it bluntly, bean cultivation is the process of "gas release", which is also commonly known as awakening, raising beans or ripening.

About 2% of the weight of coffee beans that have just been roasted by fire is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. pressure contributes to the fusion of aromatic substances and oils, making all the aromatic substances inside the coffee beans easy to extract.

The function of the one-way breathable valve commonly used in coffee bags on the market is to discharge excess carbon dioxide to prevent the bean bags from being broken by carbon dioxide. If the coffee beans no longer emit carbon dioxide, the carbon dioxide in the bag will be lost through the breathable valve, resulting in a state of pressure-free preservation, stuffing the coffee beans that may have wonderful aroma and taste, and accelerating the deterioration of the coffee beans.

What does this have to do with packing? This important question requires a glimpse into the mysteries of the cell wall structure in coffee beans. The cell walls in coffee beans are only about 5 microns thick, and they can withstand the pressure of 140psi (pounds per square inch), which mainly comes from carbon dioxide produced during the second half of the baking process. Finally, a few days after the baking cycle, the so-called gas release process begins, and carbon dioxide begins to dissipate from the coffee beans.

We all know that the exhaust process of a complete coffee bean is much longer than that of coffee powder after grinding, and the phenomenon of coffee bean exhaust actually shortens the life of coffee beans. In the early exhaust process, the air will replace the escaped carbon dioxide with a proportion of about 1:1, and the air contains about 21% oxygen, so the air absorption will quickly oxidize the coffee, the coffee will continue to exhaust, and the pressure inside the coffee beans will low. the rate of exhaust will begin to slow down. Over time, 12-ounce bags of baked beans release more than half a cubic foot of carbon dioxide.

What is the effect of the process of releasing gas from coffee beans on the development of taste? Experiments have shown that the taste of coffee beans changes more in the first five days than in the next five days, mainly because exhaust is the most active during the first five days of baking.

How to raise beans?

So, is freshly baked coffee the best? Can we make a good cup of coffee from freshly roasted coffee beans? According to the opinion of most experts, it is best to wait more than 6 hours for coffee extracted by pressure-free apparatus (single coffee of origin) (cup test requires 8-12 hours), while Espresso coffee takes more than 5 days. The exhaust effect of coffee beans does not begin until 3 hours after baking, and the coffee beans do not release any carbon dioxide, and the taste after cooking is very unstable. If you have ever washed hot water into freshly baked and ground coffee powder, or use it to make a cup of Espresso, you will find it very sharp and irritating in taste, bitterness of over-extraction and obvious acidity. It will be difficult for you to associate it with the smooth and sweet taste.

So keep in mind that in any case, time is absolutely necessary for coffee to release carbon dioxide and stabilize its taste. How to raise beans: put the unopened coffee beans in a cool, dry, light-proof environment without irritating odor. Stick the one-way valve after the bean cultivation period (with transparent glue).

The deeper the baking, the more exuberant the exhaust effect, and the faster the carbon dioxide is released.

Bean cultivation time:

The depth of baking degree is also related to the time it takes to raise beans. The deeper the baking degree is, the more obvious the exhaust effect is, and the faster the exhaust reaches the ripening stage.

The shallower the baking degree, the less obvious the exhaust effect, and the longer the ripening time is.

# in fact, the baking method, technology or baking degree of each bean is slightly different, so there is no standard time to wake up, depending on the user's understanding of the bean!

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