The relationship between coffee roasting and coffee bean cultivation time how to grow coffee beans roasted by hot air or semi-direct fire

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

I buy beans outside. I bake them all by myself.

There are two stores that often go to buy.

However, the methods of baking beans in these two stores are very different.

One is from baked beans to good about 4-8 minutes (hot air)

The boss himself said that he likes to stir-fry quickly and keep the bean character.

From time to time, when he is free, he can order as he likes.

One is from baked beans to good for more than 8 minutes, sometimes stir-fried (semi-straight fire)

The boss himself said that he had been baking beans for 20-30 years, using an old-fashioned way.

Once I bought Mokhara, the second stir-fried cost more than 20 points (the color is neither light nor dark, not to the second explosion)

The above is all about time, and I haven't actually measured it.

The key point is the time difference of baking beans, if the same explosion, the time of dropping beans is also a lot different.

The taste is also very different, as soon as you drink it, you will feel it.

But the problem is.

On the contrary, it takes longer to stir-fry the beans before the taste will come out (more than 4-5 days)

On the other hand, the beans of the latter will taste in about 2-3 days.

Why is this?

Is it because of the difference between hot air and semi-straight fire?

Or does the baking time have something to do with raising beans?

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First of all, let's talk about 'raising beans':

Frankly speaking, I have always thought that the word "taste" is wrong. What is it?

Things will grow after the coffee beans are baked and stored for a period of time.

What about the ones that came out? If nothing grows, how can it be said to be 'raised'?

So what is the meaning of the act of 'placing'?

First of all, the most direct problem is cooking. I seem to have mentioned it before, just baked.

Beans, it will be very difficult to cook on espresso, because beans are not stable enough.

For example, when freshly baked beans are boiled with syphon, they will swell very much, but

To imagine, when the coffee powder is put in the filter, if the same expansion method is used, the hot water passes through.

The gap in pressed powder will be enlarged, so we will have to use finer grinding or heavier filling to solve it.

To solve this problem, but does finer grinding or heavier packing mean that

Cooking is no longer the extraction process that should have been obtained.

Baking techniques and baking utensils also often cause beans to be 'placed' if flushed

The method of cooking is very fixed, and the techniques and utensils of baking will often cause if the beans do not pass.

After 'placing', it is easy to have a strong taste to cover up other flavors, after 'placing'

It is often said that the smell wakes up, but I often think it is blocking the smell

The things of the Tao have decayed.

As soon as the beans are baked, there will be less and less things in the beans over time.

Action, a friend once read my discussion about it and told me that he thought

I am right about that, because the word "taste", its English develop, should be

Turn it into 'development', not 'taste'. Beans are placed for hair.

Develop to a state suitable for cooking, or to a bad taste

The state of being less or more tasty.

Provide some of my ideas:

Beans that are dehydrated enough and caramelized completely. It tastes good as soon as it is baked.

But Doudou should really cool down. The taste will show completely. (direct fire baking is the most obvious)

Because the density of beans baked in direct fire is more solid. It is easier to cool completely.

Beans are easy to expand when baked in hot air. And the smell is more outward. The density is low and the exhaust is large.

It cools for too long and is afraid of getting wet. So usually OK when it's cold on the surface. But this did not achieve complete cooling. The internal reaction of Doudou is not stable, so it is necessary to raise beans in this way. If you can keep him from damp and cool completely. There should be no need to raise beans to fully show the taste.

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