How long does coffee bean grow? Do I have to wait more than three weeks to drink it?

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

The problem lies in the need to raise beans. After a 2-week drinking period, the more you drink, the more the aroma explodes. Raise beans, what on earth is going on? The effect of nourishing beans is that after baking, during the most exuberant stage of exhaust, the flavor and the unstable "residual" chemical changes due to heat are precipitated, so that the flavor will be cleaner and the flavor will develop more completely. The carbon dioxide emitted from freshly roasted coffee beans within seven days will protect coffee beans from oxygen damage, avoid accelerating catalytic decay, and avoid the emergence of immature flavors that have not yet been stabilized chemically. The exhaust depends on the degree of roasting. For coffee beans that are deeply roasted, the exhaust period is relatively short. The lighter the roasted coffee beans, relatively, the exhaust period will be slower and longer! There are many theories about growing beans. Some people put coffee beans in a sealed bag with an one-way exhaust valve and keep them at a constant temperature for 8 to 24 hours. After opening the seal, put it for another 30 minutes to a few hours, contact with the air to make "wake-up beans", in order to have a good flavor. There are also people who, after baking, sit in the air for 72 hours and then finish. In fact, these principles are often fascinating. How to handle "raising beans" in the end? Different coffee varieties or roasting methods require different bean cultivation and exhaust time. After a bean has been roasted and sealed, when is the best day to meet? This is the fun part! Our experience is generally more deep-baked semantic beans, about 2 murmurs for 3 days. The shallowly roasted manor boutique beans take more than 7 days. In some producing areas, it takes more than 10 days, and it takes longer in winter. We advise guests to keep Yega Xuefei for three to four weeks before drinking (because it is winter). Recently, we found that Kenya has produced amazing aromas and layers after three weeks of breeding. Miss Chen, 11x19 bought Kenya-contest lot 002 and Yega Xuefei-Conga, and asked her to keep beans for more than 10 days. After drinking, I feel that it tastes slightly astringent and stuffy, so it is returned and baked again. After seeing the returned beans, we judged that the period of raising beans was not enough, and we still re-baked them as promised. When 12ap9 came to pick up the beans, we boiled the Kenyan of 11thumb 9 for her to drink. Is she the same bag of beans? In conclusion, she took the bag of Kenya with her!

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