Reasons for the instability of espresso beans _ how to stabilize espresso beans _ espresso beans recommended

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As a boutique roaster, in the process of contact with many customers, we often encounter them saying, "the espresso beans of small roasters like you are unstable."

Is there a strong difference of opinion among the various baking companies and cafes? what on earth is unstable? How did it cause instability?

Today, as a veteran roaster driver, the author will tell you what causes the instability of espresso beans and how to make espresso beans stable.

First of all, let me introduce to you the factors that cause the instability of espresso beans. The causes of bean instability can be divided into the following aspects:

The performance of ● roaster leads to instability:

Some small roasters use a small roaster and are seriously affected by external environmental factors, which leads to the baking gap per furnace, resulting in instability.

Solution (for bakers): try to use a large roaster with little environmental impact, and try to ensure that the indoor environment in the baking room is consistent.

● 2. Excessive use of high quality coffee beans:

Everyone is bound to ask, how can this still become a problem? But we should know, such as the good Yega Xuefei G1, the flavor trend will be different from year to year, so when we use more boutique coffee beans, it will inevitably lead to quality instability. An article was posted earlier, which said that the concentrated art of blending is not just using good beans to pile inside, but the coordination between all kinds of beans is the key.

Solution (for bakers): a stable formula is needed to keep more than 40% commercial beans as the bottom to ensure stability.

● 3. Insufficient hoarding of raw coffee beans:

Due to the limitations of warehouses and funds, small bakers buy a small number of beans each time, and will come back after use, but often the taste trends of raw bean batches are different, or because of shortage, they can only be replaced by other places of origin.

Solution (for bakers): store as many raw beans as possible that have a big change in flavor direction.

● 4. Boutique espresso?

In fact, this problem is repeated with 2. High-quality espresso naturally uses more high-quality raw beans, so stability is impossible. For example, the single product concentration of Ethiopia Ali processing factory in 2015 and Ethiopia Ali processing factory in 2016, even if given to the master illy, it is impossible to make the same flavor trend.

Solution (for bakers): explain to the customer in advance to avoid late complaints.

Solution (for coffee shops): no way!

● 5. Fresh coffee beans

This problem is also a lot of experienced, but also try to supply their own coffee beans fresh roasting, this is the biggest contradiction with customers. I will also elaborate on this point:

First of all, for espresso, it is not as fresh as possible. because there is a large amount of undischarged carbon dioxide inside the freshly roasted coffee beans, even if pressure swing pre-extraction is added in the process of concentrated extraction, it is also difficult to discharge carbon dioxide from the coffee, resulting in incomplete flavor release. So espresso beans are not as fresh as possible.

The author has done a lot of experiments on this, and thinks that the taste of espresso made from espresso beans within one week is extremely unsatisfactory. if it is pure Arabica coffee beans, the flavor can not be brought into full play until at least a week after baking. the most ideal flavor heuristic period should be 7-10 days later. However, if the espresso beans are properly added to the Robusta coffee beans, due to the strong taste of Robusta, the author thinks that the bean cultivation period will be longer, often up to a month to play a very good taste. However, the flavor decline period of pure Arabica is one and a half months later, while that of robusta coffee beans is usually three months later.

After that, pure Arabica coffee beans slowly began to change to more woody flavor, and when the time reached 3-4 months, most of the concentrated flavor of Arabica coffee beans tended to be woody. The coffee beans containing Robusta last longer, about six months, but this type of coffee beans that are more than six months old still retain some of the standard coffee flavor, while others are woody and bitter.

From this point, I can well explain to the owners of all cafes why it is always said that foreign brand coffee beans are more stable, from roasting to shipping to shipping to China. Friends who know about shipping should know that it will take at least 3 months and may have been in the hands of users for 6 months. At this time, the taste of espresso has basically been replaced by wood flavor, since there is no taste, how can we talk about stability?

The first picture below ● shows the characteristics of espresso oil made from too fresh coffee beans, the second picture shows the characteristics of fresh espresso oil, and the third picture shows the characteristics of espresso oil after being placed for 6 months:

Rough grease and many bubbles

The grease is dark and delicate in color with tiger spots

The color of fat is light and light.

I can safely tell you that bakers who dare to name fresh baking and announce baking dates are more responsible and quality-oriented bakers.

Solution (for roasters): calculate the customer's ordering cycle as much as possible, deliver the best espresso beans to the customer, and inform the customer of the baking time.

Solution (for coffee shops): try to understand the actual baking time, as much as possible to understand the coffee extraction technology, so that the extraction technology can well adjust the espresso in different bean cultivation periods.

● conclusion:

For this issue, which has been debated for a long time, the author first suggests that the majority of bakers should improve their baking stability as much as possible, and provide customers with accurate baking dates as far as possible to help customers judge how to extract. Secondly, the majority of coffee shop owners try to understand the original intention of roasters for the freshness of coffee beans, as well as the various problems faced by roasters, do not use foreign brands of coffee beans as a stability standard, and strengthen their extraction skills, in order to give better play to the characteristics of coffee beans.

END