How long does it take to keep coffee beans? What is growing beans? Does espresso need beans? What is the purpose of raising beans?

"raise beans", I believe everyone has more or less known or heard of the word. Now that coffee has become a daily life, even beginners know that when they encounter freshly roasted coffee beans, they need to put them for a period of time and then put them into brewing, even if they don't know exactly what the beans are for. Therefore, the front street stores often encounter customers with coffee beans and ask, "does this bean need to be kept?"

Well, in order for everyone to understand this concept more thoroughly, so today Qianjie will come to review with you the purpose of raising beans. By the way, whether coffee beans need to be raised or not.

What is the purpose of raising beans? Raising beans, as the name implies, is to fatten up the coffee beans and then rinse them (no)! The purpose of raising beans is so that we can better flush out the soluble matter in the coffee. When the coffee beans are roasted, the beans will accumulate a lot of carbon dioxide. This carbon dioxide will hinder our extraction of flavor substances, which will be more difficult to dissolve during cooking because of the presence of carbon dioxide.

As a result, in the same brewing configuration, too fresh coffee beans will lead to a decline in the extraction rate, the coffee taste is not so full, and the dryness produced during roasting will be shown because the taste is not so full. To put it simply, it is not so stable to brew, so the performance of coffee is slightly inferior.

But because the carbon dioxide will gradually lose over time, so we only need to put the coffee beans for a period of time, the carbon dioxide will dissipate roughly, and the cooking will tend to stabilize. Therefore, in order to get a better experience, most people will put the freshly roasted coffee beans for a period of time and then cook them when most of the carbon dioxide is lost, so as to reduce the impact of carbon dioxide. Then, this behavior is called "raising beans".

Is it really necessary to raise coffee beans? If it is for hand-brewed coffee, whether you can raise beans or not, it mainly depends on your understanding of the extraction. When you are an expert at extraction and know how to deal with the brewing of coffee beans, you can greatly reduce the impact of carbon dioxide by changing the cooking method. (details can be moved to this article → "how to flush coffee beans that are too fresh?" ") and if you are a novice rookie and do not have a thorough understanding of brewing, it is best to leave the coffee beans for a period of time and cook them after the beans are stable, so that the beans will not be wasted.

There is another exception, that is, if you have not drunk the beans that you have not raised. The main reason why many friends ask whether they need to raise beans is that they have not drunk beans that have not been raised well, but only know what bad behavior they will do if they are not raised well. Well, in a case like this, Qianjie will suggest that we start cooking even if the beans are just baked in the morning. Once a day, extract with the same parameters, and then record the coffee flavor performance every day. In this way you know the effect of carbon dioxide on extraction and what it tastes like when uncultivated beans come out.

Secondly, as said in front of the street, it is good for hand-brewed coffee, after all, the impact of carbon dioxide can be reduced by adjusting the extraction scheme. But for espresso, it is necessary to keep the beans that are too fresh. Because the beans commonly used in espresso are roasted in medium and deep depth, the deeper the roast, the more carbon dioxide the beans contain, which has a greater impact on the extraction (and the oil is less stable and unfriendly to flowers).

At the same time, because espresso uses pressurized extraction, it is a way to extract coffee in a short time. It will be more sensitive to extraction. In other words, the effects of too much carbon dioxide will be magnified and the extraction will be less stable. This means that we may need to use more coffee powder to adjust the concentration, not only waste beans but also waste baristas! So, if the coffee beans used for espresso are too fresh, it's best to keep them.

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