What parameters and proportions of water temperature should be used to grind and brew fresh coffee beans? Why can't I drink freshly roasted coffee right away?

As we all know, Qianjie is a seller of coffee beans, and it sells coffee beans roasted within five days. If you are close, you may be able to receive the coffee beans ordered yesterday or even baked yesterday the next day. Why did Qianjie suddenly mention this? Advertising (No) We all know that coffee beans need to be grown for two to three days after they are freshly baked, in order to make it easier to brew a pot of delicious coffee. However, after receiving beans, many friends always can't help but wait and urgently want to wash them with a pot of nara flavor. Therefore, friends often send a message after receiving the coffee beans roasted yesterday and asking Qianjie how to make fresh coffee beans taste good... Reasonably, the reason why fresh coffee beans need to be "raised" is that coffee beans that have just finished roasting will have a lot of carbon dioxide in their bodies. They will hinder hot water from extracting the flavor substances of coffee. If we follow the usual brewing parameters, then we will probably not have a good chance that the coffee will not be as fragrant, because too much carbon dioxide hinders the dissolution of the flavor substances. Not only that, because the dryness caused by baking has not subsided at this time, the coffee that is flushed out will not taste so smooth and always have a feeling of stuck in the throat. If the extraction is not sufficient, then this dryness will become very obvious.

However, this is not without solutions. There are several solutions that can help us make a fresh cup of coffee, all of which have been shared on the street in recent times. You can try to speculate first. How can we do it?

Option 1: Awakening powder/bean awakening powder, as the name suggests, is to "wake up" the coffee powder before being put into the brew. The so-called awakening means grinding coffee beans into powder and then placing them for a period of time so that carbon dioxide can be quickly discharged in a short period of time.

Since the surface area of coffee beans has expanded thousands of times after being ground into powder, the loss of carbon dioxide will be greatly accelerated. But because of this, this practice requires us to strictly control the time. If the time to wake up the powder is too long, there will be a risk of flavor loss. After all, most flavor substances in coffee are volatile. Therefore, the time to wake up the powder needs to be strictly controlled. Qianjie has conducted many tests and finally found that the dryness of the coffee will be greatly reduced if it only takes about 2 minutes, so everyone can consider this method when making fresh coffee.

Option 2: Adjust parameters. As mentioned in the previous street, because there is a lot of carbon dioxide, we have no way to use the usual parameters and methods to flush out enough flavor substances. Then, as long as we improve the extraction efficiency of the parameters and slightly improve the flushing method, we can reduce the impact of carbon dioxide and make a cup of delicious coffee. Increasing the water temperature, fine grinding, and extending the extraction time are all good solutions. In addition, we can also appropriately extend the steaming time of coffee to allow more adequate emission of carbon dioxide and further reduce their impact on extraction. Then combined with the solution of awakening beans can effectively reduce the dryness in coffee. It's no use saying more. Next, I'll come from Qianjie to actually demonstrate how to brew fresh coffee beans. The coffee beans used on Front Street this time are Ethiopian Hamathiu from today's event. The roasting date is yesterday, so it can be said to be very fresh. The brewing parameters are as follows:

Amount of powder used: 15g Brewing water temperature: 93°C (normally 92°C) Powder to water ratio: 1:15 Grinding degree: 80% sieving rate of No. 20 sieve (normally between 75% and 80%) Before brewing, Qianjie will grind it into powder and leave it in an indoor environment for two minutes to wake up, and then start brewing. As usual, use twice the amount of water to steam for 40 seconds.

After steaming, the water injection will continue as usual. Use moderate water flow to inject the second section of hot water in a large circle, totaling 120ml. When the hot water has almost penetrated, we use a small water stream to inject the third section of hot water in a small circle, totaling 75ml. When the hot water in the filter cup is filtered, we can remove the filter cup and complete the extraction.

Super fresh coffee beans brewed in this way can not only get a cup of coffee with relatively excellent flavor, but also will not have obvious dryness. For example, the fresh Hamathiu 74158 rushed out of the front street can drink the obvious fruit aroma of strawberries, guava, citrus, and carambola, the elegant flower fragrance and the tail rhyme of oolong tea. The taste is smooth and you can hardly feel it. Feel dry. Then Qianjie used conventional parameters to brew a pot for comparison. Although it was not difficult to drink, it not only had obvious dryness, but also had a less excellent flavor. In comparison, it was slightly monotonous.

Therefore, if you can't help but want to taste fresh coffee beans, then I recommend you to try this brewing plan.

Option 3: Soaking If you are a Xiaobai who has just started the game and cannot understand what parameters to use, then you may wish to try immersion extraction with higher fault tolerance. Instant use press pot, smart cup, or other container holds coffee powder and hot water, and brew the coffee directly.

In recent related articles, Qianjie has shared that immersion extraction has a higher fault tolerance rate than drip extraction. Even if the beans are very fresh, because the immersion time is longer, the effect of carbon dioxide will hardly exist. So this is also why immersion cup testing has become one of the reasons for measuring the quality of coffee beans. We can make a good cup of coffee by soaking. The methods and parameters of immersion extraction have been shared in previous articles such as pressure pots and smart cups, so I won't introduce them much here. But what everyone needs to know is that even if you can make coffee, the dryness of fresh coffee still needs to be eliminated. So we can wake up the powder for two minutes before formally soaking.

So, the above is the brewing plan for too fresh coffee beans. You can refer to it in case of emergency needs. Of course, if you can wait, you should wait for two days, so that you can make a cup of delicious coffee more stably ~- END -

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