Why not drink freshly baked coffee beans right away?

With the popularity of coffee culture, the number of individual coffee in our lives is gradually increasing, and we know more and more about coffee. We all know that freshly roasted coffee beans change with the contact time between coffee beans and air. The flavor of the coffee begins to lose, and the quality of a cup of coffee decreases accordingly.

So we often hear coffee fans say that coffee needs fresh beans, so most beginners begin to pursue drinking freshly roasted coffee beans immediately, thinking that this is the best coffee beans. In fact, the freshly roasted coffee is not delicious. Coffee beans are like living human beings. People oxidize cells with oxygen inhalation, which is also a process of aging. The freshly roasted coffee is too young to reach the most mature stage, just like human beings. It takes years to grow up to make you more mature. What you need is to give coffee beans some time.

In the final analysis, why did this happen? Because the flavor composition of roasted coffee beans has been roughly determined, many people blame the coffee beans for their deterioration from day to day, but as mentioned earlier, everything will deteriorate slightly after oxidation, affecting the taste. It may not have such a fine taste on the apple, but the coffee will obviously feel the change in taste. On the other hand, the freshly roasted coffee beans release a large amount of aroma factors and carbon dioxide, which are released through small holes through the roasted coffee beans, which are all released during grinding. However, in the process of brewing, the contact between powder and water is eliminated, resulting in insufficient flavor extraction. As time goes on, the atmosphere of carbon dioxide becomes thinner and the contact area increases, and the coffee becomes more and more tasty. Therefore, many people do not call raising beans as raising beans, but a process of venting and venting. These coffee beans have just experienced volatilization of stored water and solid substances, sugars and acids split into a mixture of newly formed chemicals, coupled with baked caramelization and browning, and the physical structure of coffee beans has also undergone drastic changes. the volume almost doubled, its structure, color, density and other factors have all changed, at this time to brew freshly baked coffee is full of vitality. The flavor of the extracted coffee is more than bright but not mellow, its sour taste is often too sharp, and the flavor is not stable enough, how to drink fresh coffee beans correctly? Freshly roasted coffee beans come to the best drinking period after raising beans and awakening beans. Generally, the best flavor period for moderately roasted coffee beans is about 30 days, and if it is shallow roasting, it is about 40 days, while the best flavor period for deep roasting is short, usually within 30 days, because with time exposure, the oil quality of coffee deteriorates and the aroma gradually volatilizes. After the accelerated aging of the preservation environment such as temperature, humidity and sunshine, the coffee flavor begins to be lost, and the coffee is usually extracted as freshly ground as possible to ensure the quality of each cup of coffee. For more professional coffee exchanges, please scan the code and follow Wechat: FrontStreetCoffee