When can the roasted coffee beans be drunk? how many days do you need to keep them?

Introduction to coffee roasting

First, exchange time and constant attempts for success.

This baking method controls the degree of baking (for example, I-ROAST) by adjusting the time on the machine, or by controlling the baking degree recommended by the manufacturer, to try baking several times. Then adjust the baking degree according to the decreasing time. If you think the baking is too sour and too bright, then extend it a little longer next time. On the contrary, if you feel too bitter and astringent, then shorten the time.

The disadvantage of this method is that the results obtained this time cannot be applied to another kind of beans, and each kind of bean must be tried repeatedly to get the best baking degree. Also remember that baking records can only be made on this machine, not on another machine.

Second, the degree of baking should be controlled by the changes of vision, sound and smell.

I knew this was what you wanted.

Third, use electronic instruments and equipment to control the degree of baking.

The electronic instruments we are talking about here refer to things like sensors. The surface temperature of the coffee can be obtained by burying the sensor in the roasted coffee beans. The temperature obtained by the sensor is only a rough number, which can only be used as a reference. When the value on the sensor reaches a certain value, you know it's over.

The flavor of coffee harvested in each area and plot is different, and it is impossible for such a place to provide Starbucks around the world with highly consistent beans for a long time. But in the final analysis, these flavor substances are proteins, fats and carbohydrates. In addition to changing the formula and baking them all to a tipping point that produces the same substance, it is wise to be close to carbonation but not completely carbonized (which requires considerable equipment and technology). For example, the black parts of chicken, pork and beef are basically the same taste. With the deepening of the degree of baking, the more complete the Medela and other physical and chemical reactions are carried out, the more similar the flavor of the beans will be until they are completely carbonized (of course, not to this extent), and of course there are drawbacks. The aroma of dozens of flowers and fruits that ordinary people can easily identify with different coffees alone, the high-quality and pleasant fruit is sweet, and all the full fruit acid is lost. So Starbucks will not buy high-quality coffee raw beans to make their daily coffee, in addition to the price factor, such baking is an outrage for those beans. Of course, Starbucks has also purchased high-quality manor beans for medium-depth and above full-flavor roasting in recent years, but they will almost certainly not use light roasting to show the flavor of coffee, because they know very well that if they do not do well on purpose, they will make enemies to the entire coffee industry, their peers will complain about their raw bean quality and baking skills, and curry farmers will suffer a sharp decline in their income. If it is done well, once people drink this kind of coffee which is as sour and sweet as juice without bitterness and no need for milk sugar, it will really open Pandora's box and eat the fruit of wisdom.