Did you know that coffee beans take a long time to grow after being roasted?

Coffee beans take a long time to grow after roasting

Coffee is one of the most popular drinks in the world, and coffee beans are the key raw material for making coffee. During the roasting process, coffee beans undergo a series of chemical reactions and physical changes that not only affect the flavor and taste of the coffee, but also its shelf life. In fact, the longer the beans are kept after roasting, the better the quality and taste of the coffee beans.

First, during the roasting process, the coffee beans contain a lot of water. When placed in a high temperature environment, the water begins to evaporate and gradually decreases as the temperature rises. This process is called "weight loss" and usually takes a few minutes to more than ten minutes. After the weight loss is completed, continue heating until the desired color and aroma are achieved.

However, before they are completely cooled (usually taking several hours), freshly roasted coffee beans are still active and contain a certain amount of carbon dioxide (CO2) inside. This is due to chemical reactions during the roasting process, such as the Mallard and Maillard reactions. These reactions release carbon dioxide and form a foam-like structure inside the coffee beans.

This foam structure not only protects the coffee beans from oxygen and humidity, but also prevents the coffee beans from deteriorating due to long-term contact with air. At the same time, carbon dioxide also reacts with other substances in the coffee beans to further improve their flavor and taste.

Therefore, the longer the bean curing time after roasting, the more carbon dioxide will be released, and the foam structure will gradually disappear. When the bean curing time reaches a certain level (usually it takes several days to several weeks), there is almost no remaining carbon dioxide inside the coffee beans, and the best flavor and taste are presented.

Factors that affect the length of time for coffee beans to grow after roasting

Although generally speaking, the longer the beans are kept after roasting, the better, in fact, there are many factors that affect the length of time for keeping beans.

The first is the variety of coffee beans. Different varieties of coffee beans will show different characteristics and flavors after roasting, and these characteristics and flavors will also affect the bean-raising time. Generally speaking, coffee beans with higher acidity and stronger aroma require longer bean-raising time to achieve the best taste.

The second is the degree of roasting. Light roasting and dark roasting have different effects on the internal structure and chemical composition of coffee beans. Light roasting usually retains more carbon dioxide and takes longer to reach the best taste; while dark roasting may cause carbon dioxide to be released quickly and the bean-raising time is relatively short.

In addition, environmental conditions are also an important factor. Temperature, humidity and air circulation will directly affect the moisture content and carbon dioxide release rate of coffee beans. Suitable environmental conditions can help coffee beans reach their best state as soon as possible.

How to control the coffee bean cultivation time after roasting

For coffee lovers and professional roasters, it is very important to control the time of roasting beans. Here are some common methods:

First, choose the coffee bean variety and roasting degree that suits your taste and needs. Different varieties and roasting degrees of coffee beans require different bean-raising times, so understand the flavor characteristics you like and choose according to the actual situation.

Secondly, pay attention to environmental conditions. Maintain a suitable temperature (usually between 15-25 degrees Celsius) and humidity (usually between 50-70%), and ensure good air circulation. This can be achieved by using a constant temperature box or professional storage equipment.

In addition, it is also important to check the status of coffee beans regularly. Observing whether the foam structure disappears and whether the carbon dioxide release tends to be stable can help determine whether the bean-raising time has reached the optimal state.

in conclusion

In summary, it is very important to properly "restorate" the coffee beans after roasting, which can achieve the best flavor and taste of the coffee beans. The length of restoring time is affected by many factors, including coffee bean variety, roasting degree and environmental conditions. By choosing coffee beans and roasting degree that suit your taste, paying attention to environmental conditions and checking the status of coffee beans regularly, you can help control the resting time and get a better coffee experience.