Coffee beans need to be baked for a few days, and why do they need beans?

Coffee beans need to be baked for a few days, and why do they need 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.

Keep in mind that in any case, time is absolutely necessary for coffee to release carbon dioxide and stabilize its taste. How to raise beans: put the unopened coffee beans in a cool, dry, light-proof environment without irritating odor. Stick the one-way valve after the bean cultivation period (with transparent glue).

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.

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 at 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 internal pressure of 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 have shown that the taste of coffee beans changes more in the first five days than in the next five days, mainly because exhaust is the most active during the first five days of baking. What is raising beans:

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.