How do coffee beans wake up beans and red wine? Full contact with air will accelerate oxidation.
The residual CO2 in coffee beans can escape, and the flavor is smoother by using the oxidation principle. In order to remove the uncomfortable bitter taste of deep baked beans, the proofing time can be extended. If the lightly roasted coffee beans have been fermented for a long time, the formation of aroma has been completed. If the awakening time is too long, the aroma of coffee beans will be lost and the taste will be dull. Therefore, the time to wake up beans is inversely proportional to the time to raise beans.
Usually we use hand brewing to extract coffee, so no matter how roasted the coffee beans are, we can use the steaming time to help wake the beans, so we don't need special time to wake the beans.
Remember, excessive bean awakening will lead to the loss of aroma and flavor!
Put the unsealed coffee beans in a cool, dry, light-proof and odorless environment. Use as soon as possible after waking beans. Generally speaking, how much you use, how much you wake up.
There are several ways to treat raw coffee beans, such as natural sun exposure, which is the simplest. After picking, the fruit began to dry in the sun without treatment. This is the oldest existing treatment. Today, Ethiopia and Brazil are still using this treatment. In areas where water resources are scarce, natural sun exposure is the most commonly used method. The drying process usually lasts about 4 weeks. The treatment method must be very strict to ensure that coffee does not lose any flavor. Natural sun exposure requires the local climate to be extremely dry. In some areas, people will use dryers to assist the drying process of coffee cherries (the hot air of dryers can accelerate the drying process and help people control the drying degree).
How to roast raw coffee beans Natural sun exposure can preserve the fruity aroma of coffee fruits. When you taste this kind of coffee, you will find that it is rich in fruit aroma and has a brighter taste. After drying, people will use special machines to remove the surface shell. This process is called "dry grinding".
Water washing method In the process of water washing, the peel and pulp of the fruit are treated by a special desizing machine, and the coffee beans are stripped. The coffee beans enter the fermentation tank for fermentation treatment, so that the mucosa is no longer sticky. Sugar in mucous membrane will be decomposed during fermentation. According to different fermentation processes, the fermentation time is usually 12 hours to 6 days (some growers will use water spraying system to ferment coffee beans. This method is called "Kenya method, which usually lasts for several days". It is extremely important to decide when to stop fermentation. Once coffee is over-fermented, the taste of coffee will become too sour. Once the viscous substances in the mucous membrane are decomposed, people will wash them down with a lot of water (the wastewater generated during the treatment of raw beans is considered as the pollution source of the coffee industry). Nowadays, many areas are studying advanced technology to recover and filter the wastewater produced in this process. Wool washing came into being in19th century, also known as "wet processing".
Strictly controlled fermentation process will increase the acidity of coffee, which will eventually be reflected in the taste of coffee. But as long as it is washed immediately after the fermentation process, the taste of coffee can be improved and it has a bright sour taste.
Natural water washing is very common in Brazil. The natural water washing method is very similar to the water washing method, but the difference is that the natural water washing method removes the mucous membrane on the coffee surface with a high-pressure water washing machine, thus skipping the fermentation process. Several coffee bean processing enterprises in Brazil and Colombia have applied for patents for this method and become local natural water system processing and monopoly enterprises. This method uses far less water than washing hair, so some people are used to calling it "semi-dry method". Because coffee beans have not been fermented, there is no (or only very low) fermentation risk, and the overall quality of coffee is more constant. Unfortunately, because there is no fermentation, the taste of coffee is often flat. Therefore, growers will not use natural water washing method for ultra-high quality coffee beans. Most raw bean purchasing companies rarely buy coffee processed by natural water washing.
In fact, there is no specific timetable for how long coffee beans should be raised, which can only be based on experience or suggestions given by roasters. Generally speaking, the deeper the roasting, the stronger the exhaust effect, the looser the quality of coffee beans and the faster the release of carbon dioxide.
Coffee beans extracted under normal pressure: the recommended time for extremely shallow roasted coffee beans is 14 days; 10 day light baking; Bake after 7 day; Bake at medium depth for 4 to 5 days.
Italian coffee beans: Generally, Italian coffee beans will be roasted to a medium depth or above, so it is necessary to raise the beans for at least 5 days. The aromatic substances in the oil will be more stable after roasting for about 10- 15 days, and the aroma and body of brewed coffee will be increased, with higher stability. Commercial coffee beans usually don't have much time to raise, and they will wake up quickly when they come into contact with air, so that coffee beans can reach a smooth stage as soon as possible.
The deeper the baking degree, the more obvious (faster) the venting effect, and the faster the venting will reach the mature stage. The shallower the baking degree, the less obvious (slow) the exhaust effect and the longer the ripening time.
The baking method, process or baking degree of each bean is slightly different (for example, beans from hot air roaster usually enter the best flavor period earlier), so there is no standard time to raise beans, depending on the user's understanding of beans!