How to brew coffee beans when they are not fresh? Can you still drink expired coffee beans?

Although it is said that "if you like (drink coffee), it will not be stale at all!" But sometimes when I see the discount, I can't stop buying too much to drink, or the "sheep" delay drinking coffee, the result is that the coffee beans are no longer fresh. So are these coffee beans still drinkable?

We are now drinking coffee in pursuit of freshness, because fresh coffee will be richer in flavor and hierarchy. With the passage of time, the carbon dioxide in the coffee beans will slowly dissipate, and the flavor will dissipate with the discharge of the gas. Until the carbon dioxide in the coffee beans is almost exhausted, which means the coffee beans are not fresh. The taste of stale coffee beans is also boring, far less delicious than before. In general, 60 days after the roasting date is the limit of the coffee bean taste period, and some strict coffee players even define coffee beans that are 30 days past the roasting date as not fresh. After the verification of the front street, as long as most coffee beans are sealed and kept in a sealed state, the coffee beans within 40 or 50 days still have a good flavor performance, and there is no stale performance. If the coffee beans are not sealed in time at ordinary times, after about 30 days, there will be stale, stuffy steaming and other stale phenomena.

Coffee beans are not fresh in addition to affecting the flavor is not so good, it is completely drinkable, generally roasted coffee beans shelf life is 1 year, you can rest assured in the edible safety of this point. As for the flavor is not so good, although we can not change the state of coffee beans, but we can change the extraction scheme to adjust the flavor. Just as coffee beans do not swell when they are not fresh, the coffee powder layer does not react at all after water injection. Many friends will think that the steaming stage is the role of exhaust gas, so save this stage when flushing stale coffee beans. In fact, when flushing stale coffee beans, we should pay more attention to the way of injecting water when steaming. Because the surface of the steaming step is to exhaust gas, what you actually need to do is to soak all the coffee powder (exterior and inner core). If the gas is discharged, the coffee powder will expand, narrowing the gap between the coffee powder and slowing down the flow of water into the next pot, so that the water will have enough time to soak the inner core of the coffee powder.

On the other hand, the stale coffee beans will not react at all after water injection, so the water will quickly flow into the next pot through the gap between the powder, and there is no time to seep into the inner core, so all you can see is that the surface of the coffee powder is wet, but the inner core is dry, and the final coffee naturally does not have much flavor.

The next problem is that during subsequent water injection, the foam will appear very thin because of the lack of gas discharge, and most coffee powder can easily be deposited at the bottom and plug the sewer hole, in which case, it is easy to appear bitter smell caused by soaking for too long. So to sum up, such adjustments can be made in the face of stale coffee beans. First of all, in terms of grinding, Qianjie is recommended to be thicker than usual. for example, Qianjie usually uses the 10 scale of EK, so use it now. This is to avoid the bitterness of the blockage. In the steaming stage, it is necessary to extend the time of water injection as much as possible, such as using a smaller flow to allow sufficient time for the water to soak the coffee powder. The soaking time is too long. In the previous street test, for example, the amount of water injected with 15g powder into 30ml was 13 seconds, and then waited 5-7 seconds to continue the injection, about 20 seconds for steaming.

Then you can just inject water as usual. one thing to note is that when you circle, don't circle so big, it will easily wash the powder wall back to the powder bed and "add blockage"! And do not raise the water level too high, because most of the stale coffee powder has no "vitality" and will sink quickly, and when the water level is raised, there is not so much coffee powder as the powder wall, instead, some of the water flows away along the diversion bones. that's why the coffee doesn't taste.

This method only makes corresponding changes according to the state changes during cooking, which is better than the usual method, but the lost freshness of coffee beans dissipate that part of the flavor, can not be saved by means.