What are old coffee beans? Can I drink old coffee? What's so special about old coffee?

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

Old coffee beans, like old wine and aged tea, must be properly treated before they can be called real "old coffee beans". In front of the street, people often confuse the concept of old coffee beans, thinking that as long as the coffee beans are kept long enough, they are old coffee beans, but in fact, they are not. The storage conditions of old coffee beans are very harsh and need to be stored in the most suitable temperature and humidity environment for 3-5 years for a long time. And need to check the bag change regularly.

There is an essential difference between the real old coffee beans and the old beans that have not been carefully cared for for a long time. In front of the street, when a guest bought a bag of coffee beans, he felt that they were not as good as they used to be. First of all, there are many variables of fine coffee, second, coffee is not industrial products, but agricultural products, there will be some differences at different times, boutique coffee beans can clearly and specifically reflect the flavor of the producing areas.

Where did the old coffee beans come from?

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 at that time. The coffee produced had to supply the huge demand of European consumer countries. Indonesia has been sending coffee beans to Europe. In order to ensure continuous supply, coffee beans will be properly stored. However, due to external factors such as long transportation distances, transportation time is too long and it is eroded by sea breeze. When coffee beans are transported to Europe, they create a unique special flavor that European coffee gluttons are flocking to.

The old coffee beans we see now are selected coffee beans of good quality after more than 3-5 years of storage, stored in a well-ventilated warehouse or with special temperature and humidity control, and regularly turn the pile and turn the cloth bags to check, so that the degree of dryness of coffee beans can be consistent, with the passage of time, the acidity of coffee will gradually disappear, leaving a solid rhyme and sweetness. The flavor is as charming as Pu'er tea.

How to deal with coffee beans aged?

At present, the most representative old coffee in Indonesia is the old Mantenin. Qianjie Coffee has also been put on the shelves. After comparing the Mantenin beans in many producing areas, Qianjie also constantly adjusts the baking curve, cup test, brewing parameters and other links, so that Qianjie can fully understand how this aged Mantenin stimulates its characteristics.

In recent years, the aging treatment is quite mature, and the coffee beans are first treated by wet planing (the wet planing method means that in the process of ordinary water washing, the parchment is dried in the sun for 2-3 days to 20-24% of the water content, and finally the parchment is removed to dry the raw beans to 12-13%. Then store it in the warehouse. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and decay, and the coffee beans should be stored for 2-3 years, during which the acidity of the coffee beans will gradually decrease to sugar, and the color will become darker, mostly yellowish brown or dark brown. Very recognizable.

Properly stored coffee beans will change their taste and shape, such as reduced acidity, dark color and lack of moisture, thicker and thicker taste, sweetness with honey flavor, and some of the defects that originally belonged to raw beans become less obvious. Because the storage environment is dark and for a long time, aged coffee is always difficult to get rid of the complex flavor such as musty taste or commonly known as sack or pig and so on.

Not all coffee beans are suitable for storage as aged beans, and the raw beans that are usually selected for storage must have a strong physique, so the coffee beans from Indonesia's three important and well-known producing areas, Sumatra Mantenin, Sulawesi and Java, are the best choice for making aged coffee. Word-of-mouth reputation of Hawaii Kona also has a small amount of aged beans, but not many people know, mainly it is not the mainstream flavor.

The difference between aged coffee beans and monsoon coffee beans

Old coffee is different from Indian monsoon coffee, which is the result of natural aging of raw beans through exposure to the monsoon in a short period of 3-4 months. The age of monsoon coffee beans is young and strong. Old coffee beans are more different from old coffee. The flavor of raw coffee beans is preserved in the natural environment for about 12 months, and the weaker the flavor at the end is. The coffee beans that have been roasted for more than 12 months taste old and flat, and lack of hierarchical changes, so they naturally lose the value of taste.

The baking degree of aged Mantenin

As can be seen from the baking records, Qianjie roasted this coffee bean with medium-depth roasting, which can reflect the characteristic flavor of Mantenin coffee bean herbs and spices, as well as the mellow coffee flavor of aged coffee beans. thick coffee taste, bring to the taste of calm, solid feeling.

How to cook aged Manning in Qianjie?

Recommended filter cup: KONO

KONO filter cup ribs stop when less than half the height of the filter cup, this design is actually to ensure that the filter cup wet close to the filter cup wall, the purpose of limiting air flow, which will increase the water absorption time of coffee powder particles, so that the extracted coffee is more uniform as a whole, and improve the mellow taste. And the grooved frame under the kono filter cup is a key design for subsequent cooking to produce siphon effect.

Recommended water temperature: 87-88 degrees

Degree of grinding: 20 standard screen pass rate 70-75%

Ratio of powder to water: 1:15

Qianjie coffee brewing technique: use 30 grams of water for steaming for 30 seconds, small water flow round the circle to 125 grams for segments, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water level to drop and remove the filter cup when the powder bed is about to be exposed, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Cooking flavor: Wood, malt, caramel aroma from the nostrils, taste less traditional Mantenin wild, more mellow and delicate, there is a kind of mature feeling, low acidity, taste of ripe, caramel, herbs, chocolate, full of sweetness.

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: kaixinguoguo0925