Why do coffee beans "raise" deep-baked beans? is the best taste period the same as that of shallow baked beans?

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When the internal fiber space stops changing, it is the best extraction time for coffee beans. Exuberant exhaust coffee beans, because the internal fiber is still returning to its original state, so once it comes into contact with hot water, the internal space will expand rapidly and produce a large amount of gas, which is a phenomenon of fresh coffee beans, but exuberant exhaust will hinder the water saturation of coffee particles. Generally speaking, after 3 days of baking, the excessive exhaust of coffee particles will slow down; after 5 days, the water absorption saturation of coffee particles will gradually become stable; after 7 days, the internal space of the particles will no longer change, and the degree of saturation of water absorption will be better than before. Soluble matter will also greatly increase and taste rich and thick.

The above days are mainly deep-roasted coffee beans, shallow roasted coffee beans because of the low dehydration rate, the internal space needs to recover in a short time, generally roasted for 4 days, the internal space has been restored almost. Therefore, in principle, the time to cook the best flavor will be about 3 days earlier than the deep-roasted coffee beans.