How long has the roasted coffee bean been preserved and cultivated recently?

How long has the roasted coffee bean been preserved and cultivated recently?

Bean cultivation time:

The depth of baking is also related to the time it takes to grow beans.

The deeper the baking

The more obvious the exhaust effect is.

The sooner the exhaust reaches the mature stage.

The lighter the degree of baking

The less obvious the exhaust effect is.

The longer it takes to mature.

Xingdou:

Make the remaining CO2 escape from the bean.

And use the principle of oxidation to make the flavor more round and smooth.

In order to remove the uncomfortable bitter taste of deep-baked beans

The time to wake up beans can be extended.

If shallow baked beans have enough time to grow beans

The development of flavor is complete.

If you wake up for too long, the aroma of coffee beans will be lost and the taste will be insipid.

therefore

The time to wake up beans is inversely proportional to the time to raise beans.

Italian formula beans:

Due to the use of Italian coffee machine

Extraction of coffee at 9 atmospheric pressures

The flavor of coffee beans will be magnified.

A good flavor is better.

A bad flavor is worse.

If the time for growing beans is not finished,

Carbon dioxide in the cell wall of beans

Will affect the flavor of Espresso.

And the above Crema status has a great impact.

The main reason for the preservation of coffee beans is to minimize the oxidation caused by contact with oxygen. You can see that there is no oil on the outside of the roasted coffee beans, but this is the reason why the oil comes out after a period of time. But coffee beans will continue to emit carbon dioxide for a period of time after roasting, which cannot be discharged simply by sealing (it will smell rotten in the long run), so the best way is one-way valve packaging. Mm-hmm. that's it.