What is the coffee growing season, do you understand? can the coffee beans be completely sealed? I'm afraid it's too inflated.

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Qianjie-Introduction to coffee beans

First of all, let's understand the change of coffee bean flavor;

We have just roasted good coffee beans, flavor composition has been basically confirmed, many people blame the coffee beans for the deterioration of the coffee beans are changing every day, in fact, all foods or things will be slightly deteriorated after oxidation, affecting the taste, and coffee taste changes in time is particularly obvious. We just finished roasting coffee beans will release a large number of aroma factors and carbon dioxide, through the coffee beans roasted burst for small holes release, to the grinding, let these carbon dioxide run out, and in the brewing process will block coffee powder and water contact, resulting in insufficient flavor extraction.

As time goes by, the carbon dioxide layer becomes thinner and less, and the contact area increases, coffee also has more and more flavor, so many people do not call raising beans as raising beans, but a process of deflation and exhaust.

So-called coffee beans, in fact, when we roast coffee beans after a precipitation stability, when the coffee is roasted, coffee beans will release a lot of nitrogen dioxide

Coffee beans are like living people, people with oxygen inhalation caused by cell oxidation, but also the process of aging, just roasted coffee is too young, did not reach the most mature stage, like people, after years of growth will create a more mature you, and beans need to give coffee beans some time. Let it reach the peak of flavor, and then slowly disappear.

After two days of baking, the beans have released carbon dioxide and other volatile gases.

We have to put it into the coffee mill, and the chemical properties of the beans are changing all the time, requiring the barista to adjust the grinding degree in time to extract the ideal substance.

If you can't extract good substances, you can't do the most basic quality control, especially for some busy cafes with a lot of customers, this is very fatal.

Coffee continues to lose substances (aroma factors and carbon dioxide) during the 2-6 day period of coffee beans, but it still needs to be adjusted by the barista. During this period, the coffee tastes better and better, and the coffee scores higher and higher.

Why does coffee have carbon dioxide?

When coffee is roasted between the first explosion and the second explosion, the coffee beans undergo a degradation reaction. At about 220°C, the sugar breaks down into several different compounds, including carbon dioxide. Coffee beans begin to turn brown as water loss decreases. Degradation is the most important chemical reaction at the end of baking because it converts to sugar when degraded. Gas is produced when energy is released.

Knowledge point: master the roasted beans, equipment purchase and most importantly, ground beans, you can brew a good cup of coffee at home

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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