What is the standard of the bean raising period? Five factors affecting the ripening of coffee beans

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Coffee beans roasted out of the oven is not the best boiled state, need to be placed for a period of time to let the taste and flavor become mature. This is commonly known as "growing beans" or "ripe" in the mature stage. the taste of ripe coffee beans is fuller, more complete and more exuberant than when they were just baked, when coffee beans are easier to boil.

There are different opinions on the ripening time of growing beans, some people say 3-5 days, 7-14 days, but the only consensus is:

"the coffee beans just came out of the oven and are not in the best state of cooking."

In fact, the best roasting of coffee depends on the state of maturity, depending on the following five factors:

First, baking rhythm

At the same baking degree, the faster the heat is baked, the shorter the ripening time is.

< the faster the heating degree of baking, the shorter the total baking time > the shorter the ripening period.

< the slower the heating up of baking, the longer the total baking time > the longer the ripening period.

For example: "Fire light baking" Nordic shallow baked beans have a short ripening time by fast-paced baking, and it takes 1-2 days to achieve the best taste and flavor.

"Japanese slow fire baking" slow baking takes a long time, which takes more than 8 days and even more than two weeks depending on the situation.

Second, the type of roaster

Other variables similar to the baking rhythm are "coffee roaster type".

The ripening period of hot air roaster is the shortest, and that of semi-hot air roaster is long.

The ripening period of conduction heat and radiation heat baking machine without blower is the longest.

Third, the depth of baking

The shallower the roasting degree of coffee beans and the longer the ripening period, the deeper the baking degree and the shorter the ripening period.

The only exception is fast-paced Nordic shallow baking and deep baking with a baking degree higher than the second explosion. Due to the loose structure of coffee beans, the ripening time is quite short, which is the reason why deep-roasted coffee beans are not easy to be stored for a long time.

4. Storage temperature

The storage environment of coffee beans directly affects the ripening time.

When the ambient temperature is high, the ripening time is short, the ripening time is slow when the ambient temperature is low, and the longer the ripening time is.

For example, the ripening period of coffee beans in summer is different from that in winter. Beans that can reach the best ripening in 5 days in summer may take 10 days or more in winter. Beans ripen quickly in hot summer, and their flavor decays rapidly. Temperature can accelerate ripening and aging.

V. Storage dynamics

The "dynamics" of storing coffee beans will also affect the ripening time of coffee beans, which is often neglected. Coffee roasted beans need a long ripening period without disturbance, and are placed in a dynamic environment (such as a car that has been driven for a long time). Or shake it to shorten the ripening time, which can be used in situations where coffee beans need to be ripened quickly.

For example: a bag of coffee beans that need to be cooked for 7 days to achieve the best flavor, but need to be boiled in Kaifeng on the 3rd day. At this time, you only need to shake the packet of beans many times in the morning, in the middle, and in the evening, or place them on top of a machine that continues to vibrate. It can speed up the ripening effect of coffee beans.

Conclusion: different baking methods, baking equipment, baking degree, different temperature, different environmental dynamics. It will directly affect the best ripening time of coffee roasting beans. As long as you master the above five major changes and use them flexibly, you can boil a cup of coffee with full export feeling and peak flavor.

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