What does it matter if the coffee beans are too fresh? What is the reason for the discomfort in the throat of hand-made coffee?

We know that the flavor of coffee beans that are too fresh does not perform so well, which is usually characterized by a lack of coffee flavor, a light taste, and a dryness that makes the throat uncomfortable. So experienced coffee players, after receiving the beans, will first check the baking date, if close to the baking date, they will leave it for a few days, grow the beans for a while and then rinse, so that the coffee flavor will be fuller.

But there are also some friends who can't resist the temptation after receiving coffee beans and want to make a cup and taste it immediately. So is there any way to solve this bad flavor caused by the freshness of coffee beans? Why is the coffee bean so fresh that it doesn't taste good? First of all, the flavor taste, too fresh coffee beans will come out of the taste will be light, prone to a sense of astringency, aroma and flavor is there, but compared with the same kind of beans, aroma and flavor is not so rich. This is because the carbon dioxide gas in the coffee bean is too rich, which hinders the release of coffee flavor substances during brewing.

As for the feeling of dryness and choking in the throat after drinking coffee, it is actually because of the residual roasting taste of coffee beans after roasting at high temperature. This can only pass through time, waiting for the baking flavor to dissipate. Usually the dryness that makes the throat uncomfortable is less obvious after the fourth day of baking. So, in the face of coffee beans that are too fresh, what can be done? There are indeed some ways to improve the flavor of coffee beans that are too fresh. However, Qianjie should be reminded that at present, there is no way to completely solve the problem that the coffee beans are too fresh, and they can only reduce the impact caused by the cooking process. For a better coffee experience, finally, seal the coffee bag and rest for 4-7 days (calculated from the date of baking). If you decide to brew coffee beans that are too fresh, Qianjie recommends some suggestions:-grind and leave them for 2 minutes and then pour water. we all know that when the coffee beans are ground into coffee powder, the aroma of the coffee will dissipate quickly. But if the coffee beans are too fresh, too much carbon dioxide will inhibit the dissipation of aroma substances. Grinding the coffee beans into powder can speed up the dissipation of the gas.

-prolong the steaming time if the coffee beans are relatively fresh and boiled in the normal way, it is very likely that the gas is not completely discharged during steaming, and the gas is still retained in the coffee beans. In the follow-up water injection, bubbles will continue to spit out from the powder layer, affecting the extraction. So we can appropriately extend the extraction time so that there is enough time for carbon dioxide to be emitted.

For example, we routinely use the steaming time of 30 seconds, which can be extended to 35-40 seconds when we encounter relatively fresh coffee, which can be combined with the performance of coffee burgers to determine the steaming time. When the coffee burger is still expanding or exhaling, it means it is still emitting gas. if the coffee burger stands still for more than 3 seconds, it means the gas is almost finished. -use stirring to speed up exhaust. After steaming and filling, you can gently stir the coffee powder layer with a spoon or stick. The stirring of the external force can make the coffee powder fully absorb water and achieve the effect of speeding up the emission of gas.

The general operation is to quickly inject 3 times the amount of water (you don't need to be too particular when injecting water), and then quickly take out a spoon and stir the powder layer.