Why do you want to raise fresh roasted coffee beans? Hand-brewed coffee beans are not well raised. How can they be cooked well?

Every time the delivery of coffee in front of the street arrives, some friends can't wait to open the box and want to make a cup of greed! But look at the baking date! Ah, freshly baked these two days. The beans are not ready yet. But I really want to drink it right away! What to do!

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Why do fresh coffee beans need to be cultivated?

Qianjie knows that because of impatience, many friends immediately flush a cup of coffee beans baked in the past two days, only to find that the coffee not only has no flavor, but also has some more hot feeling (dryness). After drinking, there is the same feeling of smoke stuck in the throat. Then after putting it for two or three days, I felt that the coffee was much more round and the flavor was more obvious.

This is because coffee beans produce a large amount of carbon dioxide in the roasting process, which is very active in the early stages of roasting. In the subsequent brewing process, the presence of carbon dioxide will prevent the water from entering these fiber structures to dissolve the flavor substances in the coffee, and the higher the carbon dioxide content, the stronger the blocking effect on the water, which means that the coffee flavor will be prevented from being integrated into the water, resulting in uneven extraction.

The biggest purpose of "steaming" during brewing is to release carbon dioxide and reduce the chances of uneven extraction caused by excessive carbon dioxide emissions that constantly change the channel of water through the coffee powder layer during subsequent extraction. The recommended steaming time for coffee in Qianjie is 30 seconds, which is the recommended steaming time when the coffee beans are well raised. Too fresh coffee beans will have more carbon dioxide than good coffee beans, so at the same time, too fresh coffee beans can not release carbon dioxide well.

The hot feeling is often due to the choking smell of smoke left inside the coffee beans after high temperature baking, which takes a period of time for the beans to release carbon dioxide to remove, so compared with the freshly roasted coffee beans, the coffee beans after a few days of sealed rest will taste cleaner and the flavor will be much more prominent.

How to raise freshly baked coffee beans?

It's very simple! There is no need to open the seal or put it in the refrigerator. The original package should be placed in a cool and dry place. There is an one-way exhaust valve on the front street coffee bean package. when the carbon dioxide in the bag reaches a certain pressure, it will be "pushed open" and discharged with a sense of dryness. Since it can only be opened one-way, there is no need to worry about outside air and moisture running into the bag.

Coffee beans sold on the street in the past, for example, each bag of coffee beans are marked with a baking date. Generally, it takes about 4-7 days for medium-to-shallow roasted hand-made coffee beans, about 7 days for medium-deep roasted hand-made coffee beans, and about 10 days for Italian coffee beans.

In a hurry! I want to drink right away.

Is there any way to reduce the dryness of fresh coffee beans and bring out the coffee flavor?

Method 1: grind the coffee beans into particles and let them sit for 30 seconds-1 minute.

When the coffee beans are ground into particles, the release of carbon dioxide will accelerate, so when you can't wait to drink a cup of hand, you can rest for 30 seconds-1 minute after the coffee beans are ground into particles.

But! Although this will release most of the carbon dioxide, but the aroma of coffee will also slip away with the release of carbon dioxide! Although this method can reduce the dryness of fresh coffee beans, the aroma of coffee may not be obvious.

Method 2: prolong the steaming time

The exhaust effect of steaming is due to the fact that the soluble and volatile substances in the coffee powder after contact with water will accelerate the movement when heated, thus accelerating carbon dioxide emissions.

It is also mentioned above that the steaming time of coffee beans in Qianjie is recommended to be 30 seconds. If the coffee beans are not ready and there is still a lot of carbon dioxide, we can appropriately extend the steaming time for 10-20 seconds (that is, 40-50 seconds for steaming) to give more time to release carbon dioxide. Although this method of brewing fresh coffee beans can bring out the flavor of coffee, it will still feel more or less dry.

Finally, a little nagging ~

Although coffee beans that are too fresh can be brewed in the above two ways, there are still some shortcomings in drinking coffee. So Qianjie still advises everyone to wait patiently, let the coffee beans have a rest, and then show the best of themselves.