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Do you need beans for freshly baked coffee? why?

Published: 2024-11-08 Author: World Gafei

Last Updated: 2024/11/08, The freshly baked coffee is full of vitality, reflected in the coffee extract, that is, the soy gas is so abundant that it expands at the slightest encounter with water. Because the coffee is too active at this time, the fat will be rougher when making Espresso and will dissipate quickly. When extracted with hand flushing or other utensils, the flavor is bright but not mellow, and the sour taste is often too sharp, as if in childhood.

Freshly roasted coffee is full of vitality, reflected in the coffee extract, that is, the beans are very full of gas, a little water will expand.

At this time, because the coffee is too active, the oil will be rough when making Espresso, and it will soon disperse. When using hand flushing or other utensils to extract, the flavor is bright and mellow, and its sour taste is often too sharp, just like people in childhood, active, simple but emotionally unstable, and not stable enough, at this time, beans need to be raised.

Some say beans are kept sealed, while others say beans are kept open in the air, that is, freshly baked beans need to be kept in proper contact with the air for a certain period of time.

The length of time to raise beans depends more on the roasting degree and extraction method. The coffee that is roasted lighter and extracted with utensils can generally be raised for 1 to 3 days, and the coffee that is roasted deeper and extracted with an espresso machine needs to be raised for 3 to 5 days.

What are beans:

Freshly roasted coffee beans emit carbon dioxide, which makes the pressure in the package higher than atmospheric pressure. The pressure helps the fusion of aromatic substances and oils, so that all aromatic substances inside the coffee beans can be easily extracted.

The one-way vent valve on the coffee bean bag is used to discharge excess carbon dioxide and avoid the bean bag being broken by carbon dioxide. However, if the coffee beans no longer emit carbon dioxide, the carbon dioxide in the bag will be lost through the vent valve, resulting in a state of pressure-free preservation, suffocating the original aroma and taste of the coffee beans, accelerating the deterioration of the coffee beans. Bean cultivation time:

The depth of baking degree is also related to the time required for raising beans. The deeper the baking degree is, the more obvious the exhaust effect is, and the faster the exhaust gas reaches the maturity stage.

The shallower the roasting, the less obvious the outgassing and the longer the ripening time. Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)