Italian combination of beans, fine coffee, bean cultivation and bean awakening methods. Time of bean cultivation, fine coffee

Nourishing beans: ​

Freshly roasted coffee beans emit carbon dioxide, making the pressure in the package higher than an atmospheric pressure, which helps to integrate aromas with oils, making it easy to extract all the aromatic substances inside the beans. ​

The common one-way breather valve on coffee bean bags is used to discharge excess carbon dioxide to prevent the bean bags from being broken by carbon dioxide. However, if the coffee beans no longer emit carbon dioxide, the carbon dioxide in the bag will be lost through the breathable valve, resulting in a state of pressure-free preservation, stuffing the coffee beans that may have wonderful aroma and taste, and accelerating the deterioration of the coffee beans. ​

The deeper the baking, the more exuberant the exhaust effect, and the faster the carbon dioxide is released, so generally speaking, the deeper the baking, the faster you want to paste off the breathable valve.

Bean cultivation time: ​

The depth of baking degree is also related to the time it takes to raise beans. The deeper the baking degree is, the more obvious the exhaust effect is, and the faster the exhaust reaches the ripening stage. ​

The shallower the baking degree, the less obvious the exhaust effect, and the longer the ripening time is. ​

Xingdou: ​

Make the remaining CO2 in the coffee beans escape, and use the principle of oxidation to make the flavor more round and smooth. In order to remove the uncomfortable bitter taste of deep baked beans, the awakening time can be lengthened. If shallow baked beans have enough time to raise beans, the flavor has been fully developed. If the awakening time is too long, the aroma of coffee beans will be lost and the taste will be insipid. Therefore, the time to wake up beans is inversely proportional to the time to raise beans. ​

Italian formula beans: ​

Usually, because the Italian coffee machine extracts coffee under 9 atmospheric pressures, the flavor of the coffee beans will be magnified, the good flavor is better, and the bad flavor is worse. If the cultivation time is not finished, the carbon dioxide contained in the cell wall of the bean will have a great impact on the flavor of Espresso and the state of Crema above. ​

Severe exhaust beans, when hot water touches pressed powder, pressed powder because of CO2 hot exhaust, resulting in high impedance, hot water can not pass pressed powder, only from around the powder bowl, making the front and middle extraction uneven, while Crema is just composed of some big bubbles, soon disappear, when the CO2 emission is finished, pressed powder has overheated, the rear section only scorch bitter taste. ​

So common WBC contestants, after 48 hours of baking, paste off the breather valve, place fully ripe coffee beans for more than 21 days in a pressurized environment filled with carbon dioxide, then unseal the beans, contact them with air for a few hours, and then use them to make Espresso. It shows excellent Crema state and coffee flavor. Of course, different baking methods, the degree of baking is ever-changing, in fact, it is difficult to apply a rule. ​