Whether it's a boutique or a blend, coffee beans need to wake up after they've been raised.

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 mixed 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.

Individual coffee beans: usually we use hand-brewing to extract coffee, so no matter what degree of roasting coffee beans are, you can use steaming time to help wake up the beans, so you don't need a special wake-up time.

According to the baking method of FISHER COFFEE, the list of cultivation and awakening time of beans with different baking degrees is as follows:

In particular, shops often have situations where the time for Italian formula beans is not up and must be used immediately, so you need to wake up in advance.