Can coffee beans be drunk if you leave them for too long? How should I make hand-brewed coffee beans if they leave them for too long and are not fresh?

Occasionally, we will be too busy to pay attention to the making of coffee because we are too busy to consume the beans during the best taste period of more than a month. Then, because we have left them for too long, the beans will enter a period of flavor decline. Beans that enter a period of decline in flavor will not become terrible, but the aroma of brewed coffee will be less intense than when it was in its heyday. But if you think that the coffee brewed with these beans tastes bitter, mixed, and has a clear astringent feeling, then there is a high probability that it is because it was not brewed well!

Qianjie often receives feedback like this, saying that after the beans have been left in place for more than a month, the brewed taste is not only much worse than before, but also has an obvious bitter and miscellaneous taste. This led some friends to think that this is a negative phenomenon that will occur after a long time when coffee beans are stored. But as mentioned earlier on Front Street, this is mainly the result of not making coffee well. Although the increase in the holding time of coffee beans can indeed increase the probability of negative flavors such as bitter and miscellaneous appearing in coffee, we only need to control the extraction parameters so that the brewed coffee can taste good.

As long as it is stored properly, good coffee with good taste can actually be brewed for two months after the coffee is roasted. However, the longer it is left, the less rich the aroma of the brewed coffee will be. Because most of the aroma of coffee is volatile, they will continue to evaporate and lose. Even so, we can still taste the full sweet and sour taste from coffee, because most of them are not volatile, so they will not evaporate with the increase of standing time.

But the loss of gas will have an extraction impact! What is it? That is, the extraction efficiency will increase when we brew coffee. Originally, because there was a large amount of carbon dioxide in the body of coffee beans, we needed to increase the extraction efficiency by steaming for a long time and improving parameters, so that we could completely bring out the flavor substances we wanted in coffee. But when the coffee is left for a long time, the loss of carbon dioxide and some flavor substances will reduce obstacles to extraction, and we will be able to more easily wash out the substances in the coffee. These substances include substances that make coffee appear bitter, miscellaneous, astringent and other undesirable manifestations. Because coffee is easier to extract, the dissolution rate of these substances will naturally increase. Without changing the extraction parameters, it will be easier for us to brew a cup of over-extracted coffee with a negative taste.

If friends don't want this to happen, then Qianjie's advice is to make appropriate adjustments to the extraction parameters. By reducing the extraction efficiency, thereby reducing the proportion of negative substances in the coffee, the brewed coffee will be more delicious. The specific methods are also very simple: lowering the water temperature, adjusting rough grinding, shortening the extraction time, etc. are all very good choices. Just what everyone needs to note is that coffee that is left for too long will lose more coffee flavor, and the aroma of coffee will not be as rich when drinking. So if we want to use coffee beans that have been stored for more than a month to make a cup of delicious, fragrant and relatively strong coffee, then the ratio of powder to water can also be included in the adjustment range.

The powder-to-water ratio refers to the ratio between coffee powder and hot water used. Qianjie shared in yesterday's tweet that when the ratio of powder-to-water ratio is larger, the stronger the flavor of the coffee will be, and vice versa. By increasing the proportion of powder and water, we can increase the concentration of coffee, and the taste of coffee will be concentrated, so naturally, we can feel a stronger aroma. Coincidentally, Qianjie has a piece of coffee beans roasted at the end of October. It has been nearly two months since the roasting was completed. It was sub-packed due to the need for the last experiment, but I accidentally forgot its existence, and it is put to this day. It just happens that today's theme is how to brew beans that have been left for too long, so Qianjie will use it to share how to brew a stale coffee that has been left for too long ~

Brewing sharing The coffee beans brewed on Qianjie this time are Qianjie Jade Estate·Green Label Rose Summer in the bean list. The extraction parameters are as follows: powder amount used: 15g Brewing water temperature: 92°C Grinding degree: No. 20 sieve 75%~80% Sieving rate, powder water ratio: 1:14 (If friends don't want to drink too strong, you can use 1:15) Use filter cup: V60

The water temperature and grinding aspects have not changed from the original ones. The main object of adjustment here is time. Originally, the time taken to brew a green label rose summer would be controlled between 2 minutes and 15 seconds to 2 minutes and 20 seconds (because of the high density, the time will be longer), so here Qianjie will shorten the time to 2 minutes. Within, this can effectively avoid the release of a large amount of negative substances. In addition to the overall extraction time, the steaming time can also be appropriately reduced. Because the purpose of steaming is to emit a large amount of carbon dioxide in coffee, when not much of this carbon dioxide exists in beans due to evaporation, we naturally don't need too much time to emit it. So, we first used twice the amount of water to steam for 20 seconds.

After steaming, we inject a second section of hot water, a total of 110ml, and inject it around a large circle using moderate water flow. When the injected hot water has almost penetrated into the filter cup, we can start injecting the third hot water.

The third section of hot water uses a large water flow and is injected in a small circle around the center of the powder bed. The total amount of hot water in this section is 70ml. The purpose of injecting with large water flow is to reduce the extraction time and reduce the dissolution of negative substances.

When the liquid has completely penetrated through the filter cup, we can remove the filter cup and end the extraction.

The total time was 1 minute and 52 seconds! The green label rose summer washed out in this way has a high sweetness, similar to honey, and does not have any negative taste. Then the flavor shows citrus, berries, oolong tea, and a light floral scent. Although it is not as amazing as the green label rose summer flavor during the tasting period, it is still very good. So the above is the idea of brewing coffee beans that are left for too long. You can refer to it and adjust the parameters yourself. However, Qianjie still recommends that you not leave the beans for too long. Although you can make a cup of delicious coffee, you can see the description of Qianjie above that its aroma is far less than that of the taste period. Coffee is still fresh and fragrant ~

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