How long does the coffee grow beans? how long can the coffee beans be kept?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

I don't know if you have had the same experience as Xiaobian: just bought coffee beans, can't wait to drink, found how to adjust the brewing data is not ideal, the result rushed to the 4th day, suddenly became good to drink, thought finally found a suitable brewing method, but the beans are almost gone, I thought I wasted another bag of beans...

And that's the topic of the day: coffee freshness during ripening--growing beans.

Green coffee beans travel thousands of miles to roasters, home roasting cafes, roasting studios. Before roasting, until the roaster completes roasting, until the consumer buys home, the coffee ripe beans are raised and reach the climax of flavor. This is about 15-20 days, which is the mature stage of coffee beans defined by Xiaobian.

When freshness is fine at the green stage, what is the main focus of the ripening stage of coffee beans? That's the baking process! Coffee roasting in the general impression, in the simplest language is: throw raw coffee beans into the roasting machine, let the coffee beans heat, coffee beans dehydration, roasting process.

Of course, such vague expressions should be scorned by roasters. After all, coffee roasting is really a very professional technique, including roasting curve, dehydration rate, damper, fire power, temperature control, time, with various estates, different batches, different densities of beans, and different changes, all of which test the roaster's skills.

But this part is too professional, so let's not discuss it here. Or think in the simplest consumer language: When the green coffee beans are cooked, is roasting over? The answer is no.

Coffee beans affect the freshness of coffee beans.

Friends who have bought their own roasting must often hear the word bean cultivation. Simply put, after the coffee beans are roasted, cooled and bagged, they have to let him put them for a few days to make the coffee beans taste more complete. Xiao Bian believes that the correct time to raise beans can be said to be a link in baking, and should be controlled by the baker, should not let consumers guess.

However, it is not absolute whether beans are raised or not, and the length of time is not certain. If the cultivation time is too short, the flavor of coffee is incomplete and it is not easy to brew, which is not good roasting; if the cultivation time is too long, from the fresh point of view, it will definitely affect the maintenance of freshness later, resulting in the risk of not fresh being pushed to consumers, which is certainly not good.

Therefore, in the ripening stage of coffee beans, correctly understand the beans, develop good habits of buying beans and storing beans, and keep the coffee beans fresh and delicious. The reason why there is no standard answer for the time of raising beans is that each baker's baking methods are different, the roasting depth is different, and the damage to the structure of coffee beans is also different. Therefore, there is no standard answer for the time of raising beans.

If it was more than ten years ago, when boutique coffee was just starting, there was very little information about coffee, and the scientific research and roasting technology of coffee were not as good as now. It was really hard to rely on the store to provide all the data. Therefore, it relied on the assistance of many coffee lovers to provide a lot of valuable data. It also promoted the development of boutique coffee, but it was really a lot of coffee.

In order to popularize fine coffee, consumers can know the best time point of a pack of fine coffee flavor without experiment. Xiao Bian thinks that it is a feasible way to indicate the time of raising beans. This should be no difficult thing for boutique cafes that have the ability to roast their own coffee beans and cup tests.

For boutique cafes selling their own roasted coffee, the following three things should be clearly marked or provided when consumers consult:

1. Roast date of coffee beans

2. The best dates for coffee beans

3. Expiration date of coffee beans

These three dates will clearly show the freshness of the coffee beans during the ripening stage. The three dates form three stages, telling us when the coffee is really fresh.

During the process of bean cultivation, coffee beans will continuously emit carbon dioxide and continue to undergo chemical reactions. At this time, the packaging bag of coffee beans will be filled with carbon dioxide, and carbon dioxide is actually the best antioxidant, which can maintain the freshness of coffee (because there is no oxygen, there is no oxidation, no oxidation, it can be preserved)

Therefore, in the process of raising beans, do not open the packaging bag of coffee beans, and do not squeeze the gas inside to smell the fragrance (previously Xiaobian likes to do this). Because you open it, it doesn't speed up the cultivation of beans, let carbon dioxide escape, mix in a lot of oxygen, increase the chance of oxidation; squeeze out the carbon dioxide inside, coffee beans will also lack protection, resulting in faster flavor loss.

Factors affecting bean cultivation

roasting degree

Roast degree should be regarded as the biggest variable affecting the cultivation of beans. The deeper the roast degree, the longer the coffee beans are heated, and the more intense the caramelization reaction. Moreover, because it receives a lot of heat in a short time, it causes strong oxidation, so when it is just baked, it will continue to undergo intense oxidation and large-scale exhaust. Often see deep-baked one-way valve aluminum foil bag one or two days full of gas, is this truth.

In general, medium and dark roast coffee will take less time to grow beans than light roast coffee, and the normal data is about 3 days. Of course, there was also a saying that there was no need to raise it and it was directly brewed. Because of the different methods, there would be great differences. Perhaps the coffee beans roasted by this roaster had a higher ripening ratio than others, so there was no need to raise it.

Italian coffee beans need 10 or even 15 days to grow. This practice is mainly aimed at espresso coffee machine brewing, exhaust strong medium and deep roast Italian beans, if the bean cultivation time is insufficient, encounter hot water will follow a certain amount of exhaust, affect the extraction, resulting in extraction instability, may lead to poor espresso flavor, or flavor is too strong. The way to reduce exhaust gas is to increase the time of raising beans, so that the oxidation reaction of coffee beans gradually slows down, and the flavor will become more balanced. If you're cooking espresso beans in an espresso machine or other appliance instead of an espresso machine, don't think about adding extra time to the beans to vent.

Coffee Bean Density

High density coffee beans (such as very hard beans marked SHB), roasted because the heat is relatively not easy to bake to the heart of the beans, but the outer layer will be burnt when the fire is too large, so the beans generally climb slowly with low heat. In addition, coffee beans with high density will not be roasted too deeply. Shallow roasting and medium roasting are more common. In addition, high density, relatively uniform and slow exhaust, so it takes longer to complete ripening. It is normal to raise 5-7 days, even to 10 days.

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