Flavor description of coffee beans during shelf life after roasting introduction to the characteristics of manor varieties

Flavor description of coffee beans during shelf life after roasting introduction to the characteristics of manor varieties

Fresh beans are suitable for sealing and preservation in a bag with an one-way exhaust valve. be sure to empty the air in the bag as much as possible after use, and then keep it sealed. Usually put beans in a cool and ventilated cabinet, as long as it is not close to the heat source is not a big problem. If it's not for special reasons, don't put beans in the fridge! Keep it in a cool place at room temperature. Because the low temperature of the refrigerator will bring condensed water to the package. This is the sweet coffee! If you really don't have time to drink, but the beans are very good, those you don't want to throw away can be frozen in the freezer and thaw later. Although the flavor will certainly be greatly damaged, it is better than throwing it away.

I just said that the freshness of coffee beans has a lot to do with the flavor of coffee extraction. But it is not the beans that are just baked that are suitable for immediate extraction. Because the gas in the freshly baked beans is not discharged, the stability of the extraction will be affected to a great extent. And there are some special roasting methods that require more stable ingredients in coffee beans to taste better. So in the boutique coffee industry, there is a talk of growing beans. Bean cultivation is to make the beans reach the best and most suitable extraction state after baking, so that you can drink better coffee. So the question is, how to judge the time of growing beans? This is really a complicated problem, and it takes a lot of experience to judge.

Badoumai's suggestion is that after a single cup of coffee arrives in your hand, the practice of using coffee utensils is almost unnecessary to raise beans, that is, the so-called "open the bag" and keep it sealed after opening the bag.

On the other hand, if the Italian coffee beans are made with a pressure coffee machine, it takes at least 7-15 days to raise the beans. If you are in a hurry to use the coffee beans, you can open the bags in advance and let them be exposed to air oxidation for 12-24 hours before use. Too fresh blended coffee beans, the taste in ESPRESSO is more exciting, coffee oil (crema) is not delicate enough, and there is even a very obvious bitter taste of beans, there are many theories about how to raise beans, such as coffee beans are sealed in aluminum foil bags with one-way exhaust valves and kept in a constant temperature space for 8 to 24 hours. After opening the seal, you have to put it for 30 minutes to a few hours, come into contact with the air, in order to have a good flavor and moderate exhaust. In fact, the bean cultivation and exhaust time required by different coffee varieties are also different, which we need to understand carefully.