What's the difference between raising beans and awakening beans? How should coffee be brewed on different dates?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Usually when we get a bag of coffee beans, we can't wait to open it and rush into a cup to taste what it tastes like! But have you ever thought that coffee beans are not as fresh as possible? Roasted coffee is to be raised for a period of time, which is commonly known as bean cultivation.

What is raising beans?

Coffee beans are like living personnel. the oxidation of cells caused by oxygen inhalation is also a process of aging. Freshly roasted coffee is still too young to reach the most mature stage, just like human beans. it takes years to grow up to make you more mature, and what you need is to give the coffee beans some time. To put it bluntly, bean cultivation is the process of "gas release", which is also commonly known as awakening, raising beans or ripening.

Because about 2% of the weight of coffee beans that have just been roasted by fire is carbon dioxide, and this large amount of carbon dioxide emits carbon dioxide with the storage environment, equipment, or method, making the pressure in the package higher than an atmospheric pressure. the pressure helps to integrate aromatic substances with oils, making all the aromatic substances inside the coffee beans easy to extract.

If you look closely at the bags of coffee beans, you can see that there is an one-way exhaust valve, which is to discharge the excess carbon dioxide, so as to prevent the bag from being broken by carbon dioxide.

The complete exhaust process of coffee beans must be much longer than that of coffee powder after grinding, and the exhaust phenomenon of coffee beans will also shorten the life of coffee beans. In the early exhaust process, the air will replace the escaped carbon dioxide with a proportion of about 1:1, and the air contains about 21% oxygen, so the air absorption will quickly oxidize the coffee, the coffee will continue to exhaust, and the pressure inside the coffee beans will low. the rate of exhaust will begin to slow down. Over time, 12-ounce bags of baked beans release more than half a cubic foot of carbon dioxide.

What's the difference between raising beans and awakening beans?

Although both of them are meant to exhaust coffee beans, there are differences. Unlike raising beans in a bag with an one-way exhaust valve, Xingdou directly exposes roasted coffee beans to the air for 12-24 hours, artificially accelerating the exhaust of coffee.

Qianjie Coffee suggests how to brew coffee with different dates?

| just baked for a day.

Take [Yemeni Moka] as an example, we will extract it with a higher water temperature than usual.

Grindness BG 5R (64% pass rate of China Standard No. 20 screen) / 90 ℃ / 1:15 / (time for steaming starts) time 2pm 39th 02

Flavor: soft grape acid, sweet chocolate, special spice flavor.

| | baked for seven days, which is the best time for flavor |

Take [Kenya asali] as an example, Qianjie usually uses BG 5m (the pass rate of Chinese standard No. 20 screen is 60%) / 91 ℃ / 1:15 / (steaming starts) time 2pm 39th 10.

Flavor: Virgin fruit, blackcurrant, honey

| after baking for two months, it is no longer fresh.

Take [Emerald Manor Green label Rose Summer] as an example, beans are easy to extract after a long time, so Qianjie will choose a thicker grinding than usual. The BG grinding degree is 6m (the pass rate of Chinese standard No. 20 screen is 47%), and the water temperature is 89 ℃.

Technique:

1. Rough grinding, as the volatile aromatic substances of coffee have been basically lost, fine grinding extraction will be more likely to bring out bitter taste, choose a thicker grinding degree can effectively avoid excessive extraction.

two。 The steaming time is shortened, the carbon dioxide in the coffee is also lost, and there will be no "hamburger". Water can easily permeate every coffee powder, so there is no need for long steaming and exhaust, otherwise it will cause excessive steaming and over-extraction.

3. The water flow should not be too high so as not to stir too much. Rinse carefully around the size of a small coin in the center and force out the flavor substances while stewing. You can see the foam being pressed out slowly.

When the water level rises to normal, you can stop the water injection, and then flush it when the water level drops about 1 to 3. At this time, you can increase the cooking range, but not to the filter paper, and the water flow height should be reduced. You must treat it gently at this time. The whole extraction time is slightly longer, which can bring out more sweetness.

The brewing of coffee is not simply to inject water directly, but to adjust the parameters according to the degree of roasting and freshness of the beans. Usually when cooking, you can also write down your cooking parameters, and then keep adjusting until you find your favorite flavor.