How to identify the freshness of coffee beans and bean cultivation techniques

Changes in coffee planting and processing methods, the popularity of the boutique coffee roasting market, the way cupping quality control systems are established, the replacement of coffee grinding and extraction technology, the popularization of Italian coffee latte art skills, the research and development of artificial intelligence for equipment and machines, and the rapid development of coffee culture in the new world today, as if we are in the third wave of coffee, we have once again begun to explore and research the unknown areas of coffee. Chongqing Best Coffee Academy welcomes you to consult and learn.

1. How to identify the freshness of coffee beans

Smell: Fresh coffee beans have a strong aroma, otherwise they will be tasteless or have a bad smell.

Look: Good coffee beans are complete in shape and full in size. Otherwise, they are incomplete in shape.

Pressing: Fresh coffee beans are crispy when pressed, and a fragrant aroma wafts out when they crack.

Color: Dark coffee beans with a black color will produce bitter coffee. Coffee beans with a yellower color will produce sour coffee.

Good coffee beans: neat shape and bright color.

Bad coffee beans: Different shapes, broken and incomplete. After brewing, the aroma is weak and not sweet enough.

2. Grinding of coffee beans

①Since coffee beans are made of tiny fibrous tissues, their fiber cells are released during the grinding process. Therefore, if you want to make a cup of fragrant and delicious coffee, the grinding process is very important.

② In the process of grinding, the first thing to pay attention to is that the coarseness of the ground particles should be consistent, so that each grain of coffee powder can release its ingredients evenly during production, achieving a uniform coffee concentration. As for the coarseness of the coffee beans, it depends on the production method and the coffee variety itself.

Coffee beans produce a lot of gas during the roasting process, among which there is no taste at all, but the most important one is carbon dioxide. Carbon dioxide will have a great impact on the extraction process. When we use lightly roasted beans for brewing, we will find that the expansion of coffee powder is not as high as that of dark roasted beans. This is also the reason for the amount of carbon dioxide. The length of the bean's tasting period is also closely related to the amount of carbon dioxide. Generally, lightly roasted beans have a shorter tasting period, while dark roasted beans have a longer tasting period. This is why the bean-raising period used for light roasting and dark roasting is different. The most important thing during the bean-raising period is to allow the coffee beans to have a process of carbon dioxide emission and removal of restlessness. Beans that are too fresh will have a noticeable astringency and restlessness when they are drunk, and this astringency comes from carbon dioxide. During the entire emission process, some aromatic substances will also be lost along with carbon dioxide. Therefore, a reasonable bean-raising period is crucial. If the bean-raising period is too short, it will cause too much carbon dioxide, and the flow rate will be too fast and there will be too many large bubbles in the Italian machine extraction.

In order to discharge the remaining carbon dioxide in the coffee beans and make the flavor more mellow and smooth by the principle of oxidation, the bean resting time can be extended to remove the uncomfortable bitter taste of the dark roasted beans. If the light roasted beans have been rested for a sufficient time, the flavor has been fully developed. If the resting time is too long, the aroma of the coffee beans will be lost and the taste will be bland. Therefore, the resting time is inversely proportional to the resting time.

Remember, over-resting the beans will cause the aroma and flavor to dissipate!

Notice:

Bean cultivation: Keep unopened coffee beans in a cool, dry, dark, and odor-free environment. After the bean cultivation period, close the one-way valve.

Italian coffee beans: Place the opened coffee beans in a cool, dry, dark environment without irritating odors, and use them as soon as possible after the beans are waking up.