What on earth is old coffee? Where did the old coffee come from? Flavor characteristics of aged Coffee

◎, what is the old coffee?

You may have heard of coffee with raw beans left untouched for a long time; it will become old coffee and taste better.

As a matter of fact, such a statement is wrong and quite irresponsible. Beans will rot if they are kept for too long; they will change from fresh cyan to white, then to yellow, and the flavor will become dull and even worms will grow out.

Like aged wine, raw beans need to be properly treated and stored for a long time before they can be called "aged coffee". On the other hand, don't mistakenly think that old beans are Older Bean.

In fact, these two kinds are very different; old beans are usually unmarketable products, not only without endocarp protection, but also often stay in the dock warehouse for several years, how can there be a good taste in this situation.

And aged beans need to go through a special storage process and the baptism of years, retain a strong aroma of coffee, very tasteful.

Old coffee is thicker.

Aged coffee usually needs to be stored for 4 to 5 years, which is precious, but it is not easy to store old coffee and has a backlog of costs, so it is rare.

It lies in all regions; Europeans prefer old coffee, which should be influenced by history. Before coffee was grown in Central and South America, Indonesia and India were major coffee colonies, and in order to ensure a good supply of coffee to the sovereign state, an appropriate amount of storage was needed, coupled with the fact that shipping took a long time, resulting in an aging effect.

So it is more common to see old coffee beans from Indonesia and India in the market. For example, old coffee from Sumatra (aged Java or aged Manning).

◎ aged coffee should be stored in the country of origin.

The real old coffee should be stored in the place of origin; in a high, cool and ventilated warehouse, where the coffee is home.

Ripe beans are able to "grow" again after harvest; in order to ensure quality, farm owners must always take care of them and turn over bags of sacks from time to time, so that the coffee beans in each bag are evenly exposed to air and water.

For example, India's well-known "monsoon coffee beans" Monsooned Coffee is stored in the open warehouse of the producing area, allowing the tidal Indian Ocean monsoon to blow all the year round.

Natural dried beans form a light brown coffee with a special flavor, which is a treasure on the market.

◎ aged coffee should be stored in the inner pericarp.

In addition, the real old coffee beans should be stored in the inner pericarp Parchment; if the endocarp is removed, it will lose protection and spoil easily.

In particular, coffee is mostly grown in the tropics, and the damp air can easily spoil raw beans.

Flavor of ◎ aged Coffee

After aging, coffee beans become weaker in acidity, but higher in alcohol and thicker in texture. Rich has a mature and serious flavor, which is very different from the liveliness and brightness of new beans.

Some coffee professionals (as far as I know) like to combine old beans with new beans to balance steady mellow taste and lively acidity.

But directly drink old coffee, enjoy the mellow flavor, is also the hobby of many professionals.

Hawaiian old coffee is often seen in recent years; lightly roasted Cona beans have a strong sour taste, but after the baptism of the years, the sour taste has become soft, making it the best coffee.

Roasted aged coffee beans take a long time to develop to show their thickness. therefore, it is recommended to start using peas on the 3rd day after roasting. Strictly speaking, the aged coffee beans on the first day after roasting do not have any special flavor.