How long is the best taste period for coffee beans? what's the flavor of fresh rosette summer coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Qianjie-Panamanian 90 + Manor looking forward to Rose Summer Brewing and Coffee appreciation period
Qianjie is going to tell you a little bit about the coffee appreciation period today!
About the flavor period:
Flavor period (also known as appreciation period) the best time for coffee to taste after roasting. Freshly roasted coffee has a self-fermentation process within a week, making the flavor more perfect, after this stage begins to oxidize and volatilize, and the good coffee flavor begins to lose gradually. Therefore, the best taste period for coffee is within two weeks after baking, when the coffee will have a very fresh aroma and rich in oil, the coffee with sweetness has an obvious return to sweet taste, and the coffee powder is obviously expanded after being infiltrated by hot water. this is often a simple way to identify whether it is fresh or not.
A large number of practices have proved that the flavor period of coffee cooked beans is basically less than 1 month, and the longest sealed preservation is no more than 2 months. After the coffee is ground into powder, the surface area increases, which accelerates oxidation and volatilization, so the flavor period is shorter, so it is difficult to get the flavor when buying hanging-ear coffee in the supermarket.
Coffee without flavor is only left with incorrect aroma and bitter taste, and some are even tart, which can not represent the characteristics of a brand, origin or grade of coffee at all, so no matter what brand of coffee is good, after the flavor period, it can not be called good coffee, "fresh, fresh, fresh" is the premise of good coffee.
Do you know? Coffee is also a kind of agricultural products, so freshness is very important for coffee, which is one of the first conditions for you to drink the unique flavor of coffee from different producing areas! So Qianjie is going to cook a rosy summer during the appreciation period today. I'll be happy to think about it.
Panamanian 90 + Manor looks forward to Rose Summer
Producing area: Pokuit
Altitude: 1400-1800 m
Variety: Rose summer
Treatment: insolation
Hand punching parameters: 15g powder, V60 filter cup, water temperature 90 ℃, ratio of powder to water 1:15, grinding degree BG 5S (Chinese standard 20 sieve pass rate 58%).
Technique: steam 30 grams of water for 30 seconds, quickly inject water to 125 grams of water, continue to inject water to 227 grams when the water level is about to expose the powder bed, remove the filter cup when the powder bed is about to be exposed, and the extraction time is about two minutes.
Flavor: fruit flavor, honey, citrus flavor, flower and fruit tea
Knowledge expansion: 90 + Rosa Manor is located in Volcan,Sillade Pando, 1400-1800 meters above sea level, 75-80% humidity, belonging to subtropical climate. The temperature is 25-30 degrees during the day and drops to 8-10 degrees at night. The temperature difference between day and night causes coffee trees to breathe less at night, converting the light and energy absorbed during the day into sugar and storing it in seeds, which is also one of the sources of sweetness of 90 + coffee beans.
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How often do coffee beans lose their flavor and share them at Columbia Rose Summer Cloud Manor?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Columbia Cloud Manor Mara Rosa No. 1 brewing and sharing the front street quietly told you that the best flavor period refers to the coffee bean in a certain period of time to taste the flavor period, usually one month, for individual coffee. There used to be a saying called the bean raising period.
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