How long does it take to grow coffee and beans? How long will it take to grow beans in an exhaust bag? What's the change in the aroma of coffee ripe beans?

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The correct way to raise beans how long is the period of raising coffee beans? Why raise beans?

Why do I use huky 300 to bake beans

Does it smell like rice instead of coffee after baking?

(it is the same after baking in Antigua Yega Shantanya, Kenya, but it will be better in two days.)

Is it because of poor internal heating and smoke exhaust?

Or is it caused by heating the silver skin and not removing it?

Put into the exhaust valve chain clip bag is not like the general purchase store baked beans will have a state of exhaust expansion

Generally speaking, how long should the baked beans sit?

How long will it take to grow beans in an exhaust bag?

When to put and in the air to wake up beans, and so on--

I have no experience with huky 300s, so I can't answer questions on the machine or operation, but apart from poor smoke exhaust, the coffee beans that have just been roasted do not have much coffee flavor, so don't worry too much about it.

Generally speaking, you can drink coffee beans after they are cooled. As to whether you like it or whether it tastes good or not, please try it yourself. Everyone has different preferences.

The taste of coffee beans is basically fixed after baking, it is not wine, there is no taste to be raised, and coffee is not red wine, so there is no need to wake up, at best, it is only the outermost layer of caramelization during baking, the process of disappearing or weakening the baking flavor, or the volatilization of the more complex aroma in the coffee, which makes the taste clearer.

I think it's a matter of opinion.

As soon as the coffee is finished,

The taste is probably fixed.

(probably above)

But as time goes on,

Baked beans will also ripen very slowly (the baking degree is deepened).

The oil is getting more and more slowly.

The aroma is most obvious on the second day.

And then, as time goes on,

The aroma is getting weaker and weaker.

The body of the newly baked beans is very thin.

The characteristic of the bean itself is not very obvious.

People who want to raise beans just want to grasp a point in time that depends on taste and aroma.

As for the length of time, it should be said that it is best to sit for how long.

It's best to try it yourself.

As cooper L said, coffee is really 'hot' when roasted well. Like tea, you have to wait for the tempering aroma to come out. Those who have baked tea should have such experience, so there is no fragrance just after roasting, and generally the fragrance will not be stronger until the next day.

Although the temperature has been cooled after baking, the effect of beans is still continuous, that is, what cooper L calls "ripe", so it is usually the best taste period after three days of baking. Before that, the coffee may still be 'angry', which tastes less mild and moist, and some are even a little astringent.

As for whether you want to call it 'raise beans' or 'mature' is just a different expression, there is no question of right or wrong, but I personally call it 'ripe', just like some fruits must be 'ripe' in order to taste good.

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