The exhaust of Coffee-scented Coffee and the skills of cultivating beans

Beans are not as fresh as possible, so why should they be kept? Will coffee beans taste better after sitting for a few days? When it comes to raising beans, first of all, there will be the so-called exhaust atmosphere when coffee beans are roasted, that is to say, the volume of coffee beans will expand when roasted, and the expanding space in coffee beans contains carbon dioxide.

Over time, this carbon dioxide will also break away from the coffee beans. This is why coffee beans need to be packed in a coffee bag with a so-called one-way exhaust valve, because coffee beans will be vented, and if you seal the bag, you will see the coffee bag inflated or even burst. The one-way exhaust valve can also discharge the gas and prevent the entry of moisture and oxygen.

Some people say that when coffee is brewed, seeing rich bubbles (bubbles) represents good coffee, or exactly fresh coffee, which can be said to be correct. Coffee is really the most exuberant when it is roasted. If the coffee exposed to moisture or contact with oxygen will accelerate the aging rate, the flavor will go bad, this is indeed an indicator of whether the coffee is good or bad.

But I wonder if you have found that when the coffee powder is soaked in the water, if you leave it alone, when the coffee powder absorbs water and releases foam, it will actually block the contact between the coffee powder and the water, and even affect the speed at which the coffee is released into the water. At this time, it is necessary to stir the whole process of coffee brewing to speed up the rate of water absorption and release of coffee powder. There are many theories and practices of dispensing coffee, and I am not going to elaborate here.

What's more, if you boil espresso, the coffee bean powder with too much exhaust is even more difficult to control. The pressed powder layer will expand, high pressure and high hot water will pass through the powder layer, and the exhaust will become very unstable. The only way is to raise beans and wake up beans.

There are many theories about how to raise beans. For example, coffee beans are sealed in an aluminum foil bag with an one-way exhaust valve and kept in a constant temperature space for 8 to 24 hours. After opening the seal, you have to put it for 30 minutes to a few hours, come into contact with the air, in order to have a good flavor and moderate exhaust. In fact, different varieties of coffee roast the need for different beans and exhaust time is also different, we need to slowly understand. (this article is reproduced)