Does coffee bean raise beans and wake up beans have the same meaning? | how long is the time for shallow roasted coffee beans to grow?

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Coffee, like people, has its own personality. After the coffee roasting stage is over, the experience of coffee beans is like the experience of a newborn growing into an adult. Coffee is extremely fresh at first, but it takes time to precipitate in order to realize its full potential.

Like people, coffee beans go through a lot of changes when they grow. Some changes are unstable and unpredictable, just as teenagers enter their physical development, physical changes can be very large and difficult to predict.

After the pain of puberty, the coffee bean enters a stable stage, at which time it can reach the commanding height of its taste. Finally, slowly, time is ruthless, taking back the fragrance it gives to coffee.

So, of course, we should first discuss, what exactly is raising beans?

In the concept of "raising beans", there are three parts that should be discussed separately: "exhaust", "development" and "maturity".

If we don't discuss it separately, we can only answer, "not necessarily, each bag of beans is different from the store." "well, today, let's first explain clearly the three parts of 'exhaust', 'development' and 'maturity'. Later, we will have the opportunity to analyze the various factors that affect the process and time required to raise beans.

"exhaust"

After the coffee itself is roasted, there is a large amount of carbon dioxide in the cell wall of the bean, and because the Mena reaction is still weak after baking, it will produce a little carbon dioxide (as will be explained later). So when you make coffee, you will see the powder swell up, and the bag of beans will bulge after a day or two, all because of carbon dioxide emissions.

For coffee beans that have just been roasted, a large amount of carbon dioxide stored in the beans will seriously affect the extraction process. Because the extraction itself is a process in which the flavor substances are diffused into the coffee powder through water. These large amounts of carbon dioxide: ① prevents water from entering the coffee, isolating water from contact with coffee powder; ② they will produce many large bubbles, carrying large amounts of easily escaping aroma substances out of the extracted water; and ③ will produce many severe and uncontrollable disturbances (especially hand flushing).

At this time, if you do not set it for three or five days, first let the beans give priority to the release of carbon dioxide, you will face the problem of instability and insufficient extraction in cooking.

So the coffee bean itself is not a frozen food after baking. Strictly speaking, before Mena's chemical formula is balanced, it is still in the process of being processed, and this slow but indeed gradual response to increasing the richness of coffee beans is what we usually say to "raise".

END