How long does it take to grow espresso beans? How long is the cultivation period of hand brewed coffee beans? Why coffee beans?

As we all know! Freshly roasted coffee beans are not suitable for directly putting into coffee production, because coffee beans accumulate a lot of carbon dioxide in the body during the roasting process. The large presence of these carbon dioxide will hinder the extraction of coffee aroma by hot water and reduce the release of flavor substances. Simply put, the brewed coffee will easily not taste so good.

But because carbon dioxide is continuously emitted from the beans, we can reduce the amount of carbon dioxide in the coffee beans by placing them for a period of time. When the carbon dioxide in the coffee beans no longer has too much impact on the extraction, we can brew it now, and it will be easier to brew a cup of delicious coffee. The period when coffee beans emit carbon dioxide is what coffee guys call the "bean raising period." If you are a friend who often buys beans and makes coffee at home, you will know that the bean cultivation period of coffee beans used for hand-brewed coffee is about 3 to 7 days, depending on the degree of roasting of the coffee beans. But if you buy espresso beans, the bean cultivation period will be extended for a few days.

Many friends are puzzled by this difference and think that they are not all coffee beans. Why do the beans used in espresso have a longer period of cultivation?

Why is the bean cultivation period of espresso coffee longer than that of hand-brewed beans? In fact, this is caused by two aspects, one is the roasting degree of coffee beans! Qianjie has previously shared that coffee beans used to make espresso are generally roasted deeper than beans used to make coffee by hand. The reason is simple: to increase the sweetness and flavor intensity of coffee, while reducing the acidity of coffee.

Because in addition to black coffee, espresso also needs to make milk coffees such as lattes, cappuccino, and Australian white that require milk. If the coffee beans used are roasted too lightly, the taste of the coffee will not be so strong and will be easily concealed by the taste of milk.

In addition, baking too lightly will leave the coffee with more acid. These acids do not match the taste of milk very well, and the taste of the milk coffee produced will be a bit abrupt. Because of this, currently roasters on the market will cook the same coffee with different roasting curves based on different extraction methods. If the purpose of this bean is to make single coffee such as hand-brewed and cold extracted, then its roasting degree will be slightly lighter. The purpose is to better retain the floral and fruity charm of the coffee and allow us to taste it from the coffee. Taste more detailed flavors;

If you plan to use it for making espresso, the roasting will be slightly deeper. The purpose is to give coffee a taste intensity that can compete with the taste of milk, and at the same time make the taste of coffee more compatible with milk. Just like Essi Huakui in the bean list often mentioned on Qianjie, if you have gone to Qianjie Taobao/Tmall stores to buy this bean, you should have found that Qianjie Huakui has two different baking degrees. You can choose from light and medium baking for hand-brewed and other single coffee, and the other is medium baking for Italian style. The deeper the roast, the richer the carbon dioxide content will be. Naturally, deeper roasting of Italian beans requires longer cultivation time to release carbon dioxide from the coffee beans. Maybe some friends will want to say at this time, if the coffee used to make espresso is brewed with the same beans and roasted, will the bean cultivation time be the same?

Qianjie's suggestion is that it's better to make it longer. Because carbon dioxide has a much greater impact on the making of espresso than hand-brewed coffee, the reason for this difference is that espresso is made using pressurized extraction. Whether it is hand-brewed coffee, cold extract coffee, French press pot coffee, or siphon pot coffee, their coffee extraction is carried out under atmospheric pressure. Extraction under atmospheric pressure will have a higher controllable rate. We can control the stirring and extraction time to dissolve soluble substances in the coffee. At the same time, we can also control the extraction through water temperature, grinding and other aspects before brewing. Efficiency, the impact of carbon dioxide will not be so great.

Espresso coffee is different. Espresso coffee uses pressurized extraction. With the help of pressure, we can extract the coffee in a short time and make a cup of extremely high-concentration coffee. But in order to achieve such a goal, in addition to the aid of pressure, the degree of grinding we use will be very, very fine, and the water temperature will be relatively high. The extraction of coffee will be a very extreme state. This leads to a relatively low controllable extraction rate of coffee, and at the same time, the impact of carbon dioxide will be amplified.

Due to the short time and small amount of liquid, the presence of large amounts of carbon dioxide is not friendly to the making of espresso. Because the espresso making process has almost no sufficient exhaust time, when a large amount of carbon dioxide exists, it is not easy for us to make a cup of delicious concentrate with complete extraction. It takes a lot of debugging to make a cup. It is better to drink espresso, and the cost is relatively high, both in time and beans. Therefore, when a certain coffee bean is decided to be used in the making of espresso, it is best for everyone to grow it for a few more days. When the amount of carbon dioxide in it is not so high that it will affect the extraction, we can use it for espresso production. This will not only ensure that we will not consume too much money for coffee debugging, but also allow us to drink a more delicious cup of espresso ~

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