Beginners need to know how to raise coffee beans, how to raise coffee without watering and fertilizing.

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Qianjie-brief introduction of individual coffee and beans

After the coffee beans are roasted, there will be the so-called exhaust phenomenon, which means that when the coffee beans are roasted, the volume of the coffee beans will expand, and the expanding space in the coffee beans will contain carbon dioxide. Secondly, there will be a series of material changes. The most intuitive way to observe this change is to flush by hand. When you do, you will first inject 1-2 times the amount of water into the coffee powder. After meeting the water, the coffee powder will begin to expand into a hill. This is the process of releasing carbon dioxide from coffee powder, and the purpose of raising beans is to release carbon dioxide.

With the change of time, carbon dioxide will be released slowly and the flavor of the coffee will gradually evaporate. So we are brewing coffee that has been stored for more than a month, and there may be no hills when stewing.

How to raise beans

The freshly baked coffee is full of vitality, reflected in the coffee extract, that is, the soy gas is so abundant that it expands at the slightest encounter with water.

Because the coffee is too active at this time, the fat will be rougher when making Espresso and will dissipate quickly. When using hand flushing or other utensils to extract, the flavor is bright but not mellow, and its sour taste is often too sharp, so you need to raise beans at this time.

Beans are said to be sealed, and others are said to be open in the air, that is, freshly baked beans need to maintain proper contact with the air for a certain period of time.

The duration of bean cultivation depends more on the baking degree and extraction method. Coffee that is lightly roasted and extracted with utensils is generally raised for 1 to 3 days, while those that are deeply roasted and extracted with an Italian coffee machine need to be raised for 3 to 5 days.

During the roasting process, with the increase of heat and time, the coffee will change from green to yellowish brown, and finally reach the set roasting degree. When the baking pace is too fast, the molecular structure of the coffee breaks more violently, and the coffee beans will have some dryness / smoke smell, which will take a few days.

Some people ask, do all beans need to be raised? Of course not, when the baking rhythm is proper, and there is no need to raise beans without baking defects.

Knowledge: beans must be packed in a bag with an one-way breathable valve.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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