The new book needs to understand what coffee is during the bean-growing period, how to raise coffee beans and how to serve them well.

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Qianjie-brief introduction of individual coffee and beans

Most people who like coffee know that the fresher the beans, the better. Then why is that?

Coffee from raw beans after roasting to ripe beans, in fact, there is a large amount of carbon dioxide accumulated in the beans themselves. Just out of the pot of coffee, like a budding flower, the process of blooming, it always takes a period of time to bloom. Similarly, its flavor, always after a period of rest to reach the flavor peak, this process is the process of carbon dioxide emissions, that is, what we call the bean cultivation period.

In the past, we always thought that coffee must be roasted within one month before the best flavor appreciation period, and the coffee can be tasted on the third day after roasting. In fact, at this time, because the level of carbon dioxide emissions is not yet over, the coffee is still in a very fresh state, when we taste it, we can still feel the obvious sour taste and the feeling that the flavor can not be released very loosely. Therefore, the one-month flavor appreciation period is actually not so accurate.

The bean cultivation period is set according to the baking degree of the beans. With the technology of the bakers and the equipment of the bean baking machine becoming more and more sophisticated, the bean cultivation period is changing differently. We can also try to extend the bean cultivation period to 10 days, or even a month, to feel the different coffee flavor and taste brought by time.

The shallower the roasted coffee beans, the shorter the cultivation period. Conversely, the deeper the roasted coffee beans, the longer the cultivation period. It usually takes 7 or 10 days to grow a single bean, but it takes 15 or even 20 days to drink Italian beans. After all, Italian beans are usually roasted more moderately or moderately than individual beans, and the deeper the coffee beans are roasted, the more carbon dioxide accumulates in the beans themselves and the longer it takes to discharge. That's why Italian beans always last much longer than individual beans.

Of course, it is not only the baking degree, the baking time, the baking curve chosen by the baker and so on that affect the duration of the soybean cultivation period. Sometimes, in order to make coffee beans more malleable, roasters choose different baking methods, and the longer the period of raising beans, the more coffee they need to raise beans for more than a month, which is rich in flavor and charming in fruit. the taste is round and wonderful.

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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