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The fresh coffee is better. Right? This statement is actually not entirely true.

Although no one wants to drink out-of-date old beans, the roasted coffee beans will be boiled directly, and their flavor will certainly disappoint you, because the coffee is still in a state of massive exhaust.

Whether you are a roaster or brewer, you must understand exhaust. This article tells us what exhaust is, how it affects the coffee you make, and how to do it.

What is exhaust?

Exhaust is the process of emitting gas from coffee beans after roasting. When you bake coffee, a large amount of carbon dioxide and gas are produced inside the beans.

A lot of gases will be released in the first few days after baking, but the problem is that these gases will release small bubbles when you brew, thus affecting your coffee. These bubbles will destroy the contact between coffee powder and water, resulting in uneven extraction of flavor and aroma substances.

In other words, if you brew freshly roasted coffee, these gases will have a negative effect on the flavor of your coffee.

For this reason, it is better to wait a few days before making coffee after baking. The period of carbon dioxide emissions and chemical changes is called exhaust.

Exhaust makes the coffee just right.

But the carbon dioxide in coffee beans is not a bad thing, it plays an important role in the quality of coffee. The 2018 Journal of Agricultural and Food Chemistry mentioned: "carbon dioxide is an important indicator of coffee freshness and plays an important role in shelf life and packaging, affecting the process of coffee extraction, affecting the formation of crema in espresso, and may also affect the sensory flavor characteristics of coffee. "

When the coffee beans exhaust too much, the flavor will be less distinct. The secret is that the exhaust time should be moderate, instead of waiting for the beans to grow old for too long. Juan Mario Carvajal, founder of the South American Fine Coffee Association, said: "the gas that is still released is an indicator of the freshness of coffee beans, but when the coffee is too fresh, it will prevent the coffee powder from being fully extracted. "

If you use coffee beans that are not exhaust long enough, it may take a long time to extract a dose of espresso because the gas can hinder the flow of water. These gases help to form crema because bubbles are produced during extraction, but the flavor is not ideal at the same time, because the gas also interrupts the extraction process.

After 72 hours of roasting, the coffee has a rubber flavor, but after 96 hours, the chocolate flavor of the coffee becomes obvious, and the flavor framework of the coffee is more complete.