Introduction to the baking degree of roasted coffee beans

Coffee roasting

Freshly roasted coffee beans emit carbon dioxide, making the pressure in the package higher than an atmospheric pressure, which contributes to the fusion of aromas and 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.

Roasted coffee beans are not the best for instant grinding and brewing. Because raw beans are not fit to drink within 72 hours of baking. During this period, coffee beans will release a lot of carbon dioxide, which is a ripening process. Generally speaking, the coffee beans of 10-45 days after roasting are the best flavor period for coffee, and the color and flavor are at their best, and the flavor will be lost for a long time. At the same time, in order to let the freshly roasted coffee beans, the carbon dioxide released by the coffee beans can be discharged without entering the air to accelerate oxidation, the roasted coffee needs to be packaged with a special one-way valve bag. In addition, it should be noted that it is best to finish the coffee beans in Kaifeng within a month.

Because during the roasting process of coffee beans, a large amount of carbon dioxide is produced inside the beans due to the thermal decomposition of carbohydrates, which is constantly released during the baking process, but part of the carbon dioxide is still left inside the beans after baking. In fact, it is beneficial, because after the beans are roasted, they will continue to release carbon dioxide, which helps to isolate oxygen, delay the oxidation of coffee beans, and keep the flavor of beans from being lost.

I usually have a cup test immediately after baking, but if I officially sell it to the customer, I still have to leave it open for about 12 hours.

If you are baking yourself, then put it for a while before drinking. If you buy it, ask the store when the pot will be baked. The professional question is: have you raised beans?