When can the roasted coffee beans be drunk?-the roasting degree of coffee beans

When can I drink roasted coffee beans?

So, is freshly baked coffee the best? Can we make a good cup of coffee from freshly roasted coffee beans? Our opinion is that it is best to wait more than 6 hours for coffee extracted without pressure apparatus (single coffee of origin) (cup test requires 8-12 hours), while for Espresso coffee it takes more than 5 days. The exhaust effect of coffee beans does not begin until 3 hours after baking. Coffee beans do not release any carbon dioxide, and the taste after cooking is very unstable. If you have ever washed hot water into freshly baked and ground coffee powder, or use it to make a cup of Espresso, you will find that it has a very sharp taste, bitterness of over-extraction and obvious acidity. It will be difficult for you to associate it with the smooth and sweet taste.

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, suffocating coffee beans that may have wonderful aroma and taste. Accelerating the deterioration of coffee beans, the exhaust process of coffee beans is much longer than that of coffee powder after grinding, and the exhaust phenomenon of coffee beans will also shorten the life of coffee beans, in the early exhaust process. The air will replace the escaped carbon dioxide by about 1:1, and the air contains about 21% oxygen, so the air absorption will quickly oxidize the coffee, the coffee will continue to exhaust, the pressure inside the coffee beans will decrease, and the exhaust speed will begin to slow down. Over time, 12-ounce bags of baked beans release more than half a cubic foot of carbon dioxide.

What about the impact on the development of taste? Experiments show that the change in the taste of coffee beans in the first five days is greater than that in the next five days, mainly because exhaust is the most active in the first five days after baking.

It can also quickly send the high-temperature hot air to the baking room, which not only solves the problem of uneven coke burning and baking, but also speeds up the baking speed. Soon after that, a roaster with higher thermal efficiency was invented. Now, the roaster is getting closer and closer to mass consumers. At the request of consumers, more and more stores will show the baking operation to everyone. On the one hand, it does not take time to do so, on the other hand, watching your choice of raw beans colored little by little during the baking process can also give consumers a strong sense of visual satisfaction. On the market, both roasters for consumers and small roasters for home use are hot air models, although this kind of roaster can not bring any change to the coffee industry.