What is coffee beans? How to grow beans in English

The theory of raising beans

Coffee beans, like cooking, have to go through the process from raw to ripe in order to produce drinks with unique aroma. From the early refreshing function to today's taste buds enjoyment, from Starbucks to boutique coffee shops, a concept more like a bridge has been put forward, that is, 'fresh baking'! Whether it is the information I have received since I joined the industry or the information I have roughly checked, it seems that most of the earlier theories tend to be that roasted coffee beans are better to drink as early as possible. In recent years, China's coffee market has developed rapidly, there are many camps, and there are different views on the freshness of coffee. However, there are many supporters of the idea of "cultivating beans", who believe and promote to consumers: coffee beans are not as fresh as possible, but they have to be placed for some time after baking before they are most suitable for drinking. And there are different opinions about the placement and time (even more ridiculous, some people even added a wake-up time before the bean cultivation period). Even Mr. Han Huaizong said in his book on boutique coffee that the coffee that had been put for a few days seemed to taste better (to this effect).

Beans are awake, there is no need to raise them

Do coffee beans need to be raised? To ask this question, let's first take a look at some of the grounds for the saying "raise beans". A relatively convincing explanation is that the coffee beans have just been roasted, and the smoke and carbon dioxide produced by high temperatures during roasting will be adsorbed in the structural pores of the coffee beans. This is not conducive to the extraction of coffee and brewed coffee will have a smoky taste and some irritating bad taste.

I can only say that this statement is irresponsible. If the influence of simple physical factors, whether it is baking equipment or baking methods or even adjusting cooking methods can reduce this problem, the influence of chemical factors is even more untenable, air is always the killer of food. If you believe that you are not responsible for analysis but do nothing, you may miss out on some taste experiences that you have never had before.

In terms of flavor experience, the more unique aroma substances in coffee beans are more unstable, the formation under the catalysis of high temperature is also easy to disappear under the stimulation of high temperature, even at room temperature will lead to intoxicating aroma loss quickly with air oxidation. In my opinion, raising beans is more like letting "fresh" take the blame and letting time and air solve the problem.

From a health point of view, I think since the word "baking" is used, coffee beans may have to learn to roast desserts and keep them properly, with a three-day taste period. As for 20-40 days? I think I will not give them to others to drink after raising them, but will continue to raise them as adults.

There are too many eloquent people in this business. Many people are best at "telling the facts to be reasonable", but what they have encountered is the truth about why consumers should pay the bill.