How long does it take to grow individual coffee beans? How to make coffee beans too fresh by hand?

For ripe coffee beans, the freshness in front street refers to the length of time after roasting, that is, freshly roasted coffee beans are the freshest, and as time goes by, the freshness of coffee beans will slowly decline. after two months, most of the coffee beans almost disappeared and became stale.

In our daily understanding, stale coffee beans are of course bad, but too fresh coffee beans are not necessarily a good thing.

Freshness of coffee beans

Qianjie believes that the so-called freshness of coffee beans actually depends on the amount of carbon dioxide in the coffee beans. After the coffee bean is roasted, there is about 2% carbon dioxide in the bean body, which will be discharged slowly over time. When the carbon dioxide bean is in the bean body, it will inhibit the release of the flavor substance of the coffee bean and preserve the coffee flavor.

When carbon dioxide begins to release slowly, it is actually equivalent to opening an opening for flavor substances, and some volatile aroma substances will be released with carbon dioxide, so when we see coffee bags bulging, open it and you will smell a very rich aroma of coffee. When the carbon dioxide in the coffee beans is almost finished, it means that some of the volatile flavor compounds in the coffee have disappeared, so the coffee is not so rich in flavor, and may even change its flavor, which means that the flavor period of coffee is over.

Carbon dioxide is a double-edged sword on the one hand, carbon dioxide in the bean body can lock the aroma and flavor substances in the bean body to avoid the loss of flavor. On the other hand, carbon dioxide also prevents us from releasing coffee flavor substances when we make coffee. Therefore, when making coffee, there will be a steaming stage, that is, a small amount of hot water is injected to exhaust the gas from the coffee powder, while the coffee powder expands into a drum when the gas is emitted. However, if the coffee beans are too fresh and there is a lot of gas, a lot of carbon dioxide will be discharged because the gas is too active in the steaming stage, so a big bubble or two will emerge.

And it is very easy to steam and not completely discharge the gas, in the follow-up water injection, there will still be large bubbles, affecting the extraction. So the flavor of coffee beans that are too fresh will be light and not full enough. Dryness and astringent taste freshly baked coffee beans are also very prone to dryness and astringent taste. Dryness refers to the uncomfortable, dry and stuck feeling in the throat after drinking coffee. This is because the coffee beans have just been roasted and the smell of roasting has not dissipated. The dryness of coffee beans can only be placed for a few days, so that the smell of baking dissipates and the dryness will disappear naturally. Sometimes you can taste the green and astringent taste of grass and unripe fruit in fresh coffee beans, which is not a problem of baking, but because the gas in the coffee bean is too exuberant and can not be discharged in time when steaming, affecting the subsequent water injection extraction. resulting in a green taste caused by insufficient extraction.

What about the coffee beans that have just been roasted? If the coffee beans are close to the baking date, the only thing you need to do is to resist greed and leave the coffee beans intact for a few days, which Qianjie will call "growing beans." Freshly roasted coffee beans release 60-70% of the gas over a period of about 4-7 days, and then the gas is released less rapidly and slowly in a small amount. Coffee beans tend to stabilize after rapidly releasing a large amount of gas within a week, when the coffee flavor is at its best, because the volatile flavor compounds slowly dissipate after the gas is discharged, and when a large amount of carbon dioxide is discharged, at this time the flavor substances in the bean body are still very rich. The remaining carbon dioxide can be discharged by steaming, and the flavor substances from the coffee beans can be flushed into the coffee.

So how long will it take to keep it? For the coffee beans baked in the street in the past, for example, the medium-to-shallow roasted coffee beans have a cultivation period of about 4-7 days, that is, from the baking date, it will be better to taste the coffee beans for 4-7 days, while the medium-and deep-roasted coffee beans will take about 7-10 days to achieve a better flavor.