Coffee beans kept for many years is old coffee? How do old coffee beans age?

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Are old coffee beans kept for many years? I believe this is the first time you have heard of old Manning coffee and the first reaction. Without special proper storage, if the raw coffee beans are kept for many years (here means more than three years), the moisture of the raw beans will continue to decrease and the aroma of the beans will dissipate.

And coffee beans simply put on such an "aging" law for many years, coffee beans are prone to mildew and corruption. So what is the "aging" method of the old Mantenin coffee from Qianjie?

Qianjie Coffee-aged Mantenin Coffee beans

Producing area: Aceh, Sumatra, Indonesia

Altitude: 1100-1600m

Variety: iron pickup 18 mesh

Treatment: old wet planing method

Will the water content of raw coffee beans affect roasting?

Roast

If the water content of the raw coffee bean is too low and the dehydration time is too fast during the baking process, the coffee bean core can not be uniformly heated, and the coffee bean will be sandwiched (the flavor is grass, green, astringent, etc.).

The process of dehydration also causes caramelization (commonly known as coloring) on the surface of coffee beans. If the water content of a coffee bean that has been kept for many years is greatly reduced, it is easy to cause a full caramelization reaction on the surface when roasting the coffee bean, while the coffee bean core is still raw.

Coffee beans that have been kept for a long time will affect the coffee flavor?

Flavor

Whether the coffee is raw or roasted, the aroma will dissipate over time. The difference is that the coffee beans roasted after the coffee bean flavor dissipates tend to be dull. For example, the Ethiopian sun Sidamo coffee beans originally showed a full berry juice and bright acidity.

If it is baked for a long time, the juice may not be full and the acidity is not bright. That's for sure! The smell of corruption will not appear, if so, then the bean is not a problem that has been kept for many years, but that the raw bean itself has been improperly stored and deteriorated.

The emergence of old coffee

Aged Coffee

Old Manning actually has a long history in Indonesia, because the early shipping was not so developed, and it took quite a long time to transport coffee from Indonesia to other countries. over time, the water-rich fresh coffee beans slowly dried, coupled with the sea breeze blowing to add a very special flavor.

Inadvertently, this flavor was loved by European colonists at that time. The slow progress of shipping has greatly reduced the shipping time, which makes these coffee beans do not have enough time to let the sea breeze "baptism", the flavor of coffee has become normal, but people actually think that the taste is wrong! Later, we tried to find a way to restore the taste of these "old" coffee beans.

How to treat "aged" coffee beans?

Wet Hulling-Aged

The coffee beans first go through the wet planing method (in the wet planing method, the peel and pulp are removed by a wooden peeling machine, fermented for 3 hours, and then dried, so that the moisture content is reduced to 30-50% of semi-dry and semi-wet, then pectin and sheep skin are removed, and the latter part of the drying process takes 2-4 days, and the moisture content is reduced to 12-13%), and then sealed in the warehouse. The environment of the warehouse must be cool and ventilated, and the beans should be turned regularly to prevent mildew and corruption, and they should be stored for more than two years and less than three years, during which the acidity of coffee beans will gradually weaken to sugar, and the color will become darker, mostly yellowish brown or dark brown, very recognizable.

Qianjie coffee passed the cup test, thinking that the old Mantenin taste is less wild of the traditional Mantenin, more mellow and delicate, lower acidity, and a sense of maturity and seriousness. If you want to drink a cup of coffee with high alcohol thickness in the front street, then old manning coffee is your best choice.

What is the iron pickup variety 18 mesh?

Typica Mesh:18

The top leaf of the iron pickup is bronzed, the bean body is oval or thin, and the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is low. 18 mesh refers to the pore size of the coffee fruit sieve, the aim is to make each bean almost the same size and diameter as far as possible, the coffee beans are uniform in size, the coffee beans are heated more evenly during the roasting process, and the coffee brewed will be cleaner and clearer.

Experience of coffee baking in Qianjie

Qianjie Coffee is recommended to pay attention to when baking coffee, because Mantenin raw beans have high density and low moisture in aging, and special care should be taken in all stages of firepower adjustment so as not to scorch the oil on the surface of raw beans. Due to the low acidity of the aged Mantenin, Qianjie coffee is recommended to be roasted to a medium depth to increase its purity and roundness.

Qianjie baker uses Yang family 800N and the amount of beans is 480g. Temperature to 200 degrees Celsius into the pot, throttle opened for 1 minute, adjust firepower 160 degrees, throttle unchanged, bake to 5 degrees Celsius 39 degrees 35 ", temperature 146 degrees, bean surface turns yellow, grass smell disappears completely, dehydration is completed, firepower is adjusted to 140 degrees, throttle changes 4". At the 8th & # 39th 10 "time, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen clearly to the sound of the explosion point, and the explosion begins at 9 degrees 39: 30". Adjust the firepower to 80 degrees, open the throttle to 5, and put the pot at 197.5 degrees.

Coffee cup test report on Qianjie

Dried incense: herbs

Wet fragrance: dark chocolate

Flavor: cooked Pu'er, rosin, malt, caramel, dark chocolate

Experience of brewing coffee in Qianjie

The biggest difference between aged Mantenin and other Mantenin is that it wears away a large amount of chlorogenic acid (acerbity) and improves sweetness and mellowness through time aging. Potential in cooking when want to highlight the sweetness and mellow taste, so use kono Mingmen filter cup for cooking. The characteristic of Kono filter cup is that it has the function of soaking, which can be used to extract more coffee substances and enhance the mellow taste.

Filter cup: Kono famous family

Powder content: 15g

Ratio of powder to water: 1:15

Water temperature: 89 °C

Degree of grinding: medium and coarse grinding (pass rate of 0.85mm standard screen is about 73%)

Qianjie coffee is filled with water in stages, and the first stage is steamed with 30 grams of water for 30 seconds. because it is roasted in medium and deep depth, the coffee burger is particularly bulging. This section is to wet the coffee powder and discharge the gas, providing the basis for uniform and stable extraction. When the second small flow is injected around 125g, there is a large amount of foam overflowing at the moment, and the water level gradually rises to 2pm 3 of the filter cup. When the water level is about to be exposed to the powder bed, continue to inject water to 225 grams to stop water injection, and remove the filter cup when the water level is about to be exposed to the powder bed. (the time of steaming starts) the extraction time is 2: 39 / 39.

Cooking flavor: rosin, malt, caramel aroma from the nostrils, taste less traditional Mantenin wild, more mellow and delicate, there is a kind of mature feeling, low acidity, taste of ripe, caramel, herbs, chocolate, full of sweetness.

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