How long can the freshly baked espresso beans be stored? how long is the time to grow them?

How long can the freshly baked espresso beans be stored? how long is the time to grow them?

Because of fresh baking, beans with medium and deep baking degrees are more exuberant. When steaming, when hot water comes into contact with coffee powder, the carbon dioxide gas in the powder will be discharged, causing the powder and powder to push and expand each other, forming the so-called "hamburger" state. For stale beans (above medium-deep baking degree), exhaust has been completed, and there will be no obvious hamburgers after steaming.

Generally speaking, if the baking degree is shallow, the sour taste is heavier. With the deepening of the baking degree, the sour taste will gradually disappear, and the bitter taste will become more prominent. The degree of baking varies from bean to bean, such as mocha, which is suitable for shallow baking, and Brazil and Colombia, which is suitable for medium or medium-deep baking. It depends on what kind of beans you are! What kind of roasting degree can give birth to the most delicious coffee? In fact, the depth of baking must be determined according to the types, characteristics, brewing methods, usage and, most importantly, personal preferences, of coffee beans.

Coffee must be cooled immediately after roasting, quickly stop the pyrolysis at high temperature and lock the flavor. Otherwise, if the high temperature in the beans continues to work, the aromatic substances will be burned. There are two cooling methods: one is air-cooled and the other is water-cooled. The air-cooled type needs a lot of cold air to cool the coffee beans quickly within 5 minutes. In the field of professional baking, large roasters are equipped with a tray with a rotatable driving arm; when the baking is completed, the beans are automatically fed into the tray, and the fan at the bottom of the tray is immediately activated to blow cold air. And the pushing arm stirs the coffee beans to cool them. Although the speed of the water-cooled type is slow, it is clean and does not pollute, and it can better retain the aroma of the coffee, so it is used by the selected coffee industry. The water-cooled method is to spray a layer of water mist on the surface of the coffee beans to make the temperature drop rapidly.