How to drink aged coffee beans from Sumatra

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The so-called "aged beans" does not mean that coffee beans can be aged for a few years at will. if they are not treated in accordance with a specific way, the beans will rot after they have been kept for a long time, change from fresh turquoise to gray and yellow, completely lose their flavor, or even become moldy worms. It may make the coffee merchants' painstaking efforts wasted, and the old beans become bad beans.

Aged beans are an unexpected result of coffee history. During the Dutch colonial period, Sumatra was one of the main producing areas of coffee beans in the world. The coffee produced had to supply the huge demand of European consumer countries. In order to ensure a safe supply, coffee bean merchants kept part of the harvest for storage and stored it for a long time. Fearing that the beans were moldy and rotten, the bean merchants lost all their money, so they took several actions for granted during Chen Fang, and it took a long time to sail. As a result, Sumatran coffee beans developed a unique special flavor. European coffee gluttons flocked to it.

There are two special requirements for the aging of coffee:

1. To store in a warehouse with temperature and humidity control or ventilation:

Aged beans should be stored in the country of origin and stored in warehouses with temperature and humidity control or good ventilation.

two。 To turn regularly and constantly:

You must check it frequently and turn the whole bags of coffee beans in linen cloth in order to give each side even contact with the air, make the coffee beans the same degree of dryness, and avoid mildew and decay.

On the other hand, don't mistakenly think that old beans are Older Bean. In fact, these two kinds of beans are very different. Old beans are usually unsalable products, not only without endocarp protection, but also often stay in the dock warehouse for several years. How can they taste good in this situation? And aged beans need to go through a special storage process and the baptism of years, retain a strong aroma of coffee, very tasteful. Old coffee is thicker. Aged coffee usually needs to be stored for 4 to 5 years, which is precious, but it is not easy to store old coffee and has a backlog of costs, so it is rare. It lies in all regions; Europeans prefer old coffee, which should be influenced by history. Before coffee was grown in Central and South America, Indonesia and India were major coffee colonies, and a moderate amount of storage was needed to ensure a safe supply to the sovereign state.

In addition, shipping takes a long time, so it has an aging effect. For example: aged Sumatran coffee beans (aged Java or aged Manning)

What are old coffee beans?

Old coffee beans do not mean that coffee beans are not allowed after they have been kept for a long time, because coffee beans will rot after they have been kept for a long time, changing from fresh cyan to white, then to yellow, becoming dull, and even growing worms. Like aged wine, raw beans must be properly processed and stored for a long time before they can be called real aged coffee.

Where should the aged coffee beans be stored?

Aged coffee beans should be stored in the country of origin and stored in high and cool warehouses so that ripe beans can "grow" again after harvest. In order to ensure the quality, the farm owner must also take care of it from time to time, turning over a bag of sacks from time to time, so that each side of raw coffee beans can be evenly exposed to air and water.

Third, how to store old coffee beans?

It should be stored in the inner peel. If the endocarp is removed, the raw beans will lose protection and deteriorate.

What is the flavor of the old coffee?

After aging treatment, the acidity of coffee beans becomes weaker, but the mellow degree becomes higher, the texture becomes thicker, and there is a kind of mature and serious feeling, which is very different from the lively and bright new beans. Roasted old coffee beans take a long time to develop before they appear full-bodied, so it is recommended to start drinking it 3 days later. Strictly speaking, the aged beans on the first day after baking have no special flavor.

What kind of coffee is suitable for old coffee?

Aged coffee is rich in consistency and is suitable for blending with other coffee with excellent acidity or special aroma. In this way, it can make some special coffee thicker. Some of Starbucks's mixed coffee is mixed with old Sumatran beans.

Ps: old coffee is not easy to store and is very precious. As the old coffee contains the farm owner's long-term commitment and painstaking efforts, it usually needs to be stored for 3-5 years, so it is very precious.

Qianjie Coffee recommends brewing aged coffee:

Degree of grinding: 4 (Japanese Fuji R440), that is, moderate grinding

Water temperature: 88 °C

Kono filter cup, 17 grams of powder, water temperature 88 degrees, grinding 4, water powder ratio close to 1:14

Technique: steaming with 30 grams of water for 30 seconds

Segment: water injection to 120g cut off, slightly larger water injection to 221g

The total extraction time is 1:50-2 minutes.

[old Sumatran coffee beans] after years of storage, the acidity becomes very soft, and the taste is more round and easy to taste, just like ripe. It has a good aroma of pine, with hints of herbs, cocoa and a long caramel-like taste.