How do you cook coffee beans when they are too fresh? Can I drink coffee that hasn't passed the bean growing period?

Guide reading

I believe that after receiving the express delivery of coffee, you can't help but want to open it and brew it immediately, but you can take a look at the baking date and find that it is too fresh, and the feeling of love and hate immediately comes up. So is there a way to flush beans that are too fresh?

Why is the flavor not better when it is too fresh?

If you have just received the roasted fresh coffee beans, immediately after brewing, there will be a sense of dryness, and in the next few days, the flavor of the coffee will become better and better, reaching the peak (usually within a week), and then the flavor will slowly decline.

This is because there is a large amount of carbon dioxide in coffee beans after roasting, which is very active at the initial stage, which will cause many unstable factors during cooking and is prone to uneven extraction. With the passage of time, about a week or so, intense gas emissions, the rest tend to moderate. This is when the coffee is at its best.

First of all, undernourished coffee beans will have a sense of "dryness". This is the choking smell of smoke left inside the coffee beans after being roasted at high temperature, which takes a period of time to release carbon dioxide to remove, so compared with coffee without beans, coffee that is kept for a few days tastes cleaner and its flavor is highlighted.

So how do you brew coffee that is too fresh?

The problem of brewing coffee beans too fresh is that too much gas makes the powder layer unstable, which is manifested by a large number of large bubbles during cooking. Therefore, the first thing we need to solve is this problem.

Among them, steaming is a very critical node, because the main function of steaming is to discharge the gas of coffee powder, so that the water in the back section can extract coffee more easily and stably. Therefore, when brewing relatively fresh coffee, you can make the coffee powder fully exhaust by prolonging the steaming time. Take the coffee that has just been roasted for 24 hours as an example, the steaming time can be extended to 35-40 seconds, or we can observe the coffee burger and see that the gas emissions are stable before brewing.

Or place the coffee into powder for about 2 minutes, then pour it into the filter cup, do not pat the filter cup, keep the coffee powder fluffy, and use a gentle spread of water when steaming and injecting water to reduce the emergence of large bubbles. It also needs to be gentle and slow in subsequent water injection (the overactive coffee powder layer does not need to exert too much external force).

This suggestion is only a sharing technique, which can only limit the dryness and astringency of coffee, and will not make coffee more expressive than it was in the heyday of raising beans. If you want to taste the best flavor of coffee beans, or put up with it first, raise coffee beans and then taste them!