Coffee Bean Raising Period: Why is it so important?

introduction

The coffee bean growing period refers to the period of time during which coffee grows. This stage has an important impact on the quality and taste of coffee. During this period, coffee beans will undergo a series of chemical changes and fermentation processes, which will give the coffee beans a unique flavor and aroma. Therefore, understanding and mastering the bean growing period is crucial to producing high-quality coffee.

1. Overview of the soybean growing period

The bean-raising period usually refers to the period between picking the coffee from the tree and completely drying it before processing. This period is about 4-8 weeks, depending on factors such as the planting area, climatic conditions, and cultivation methods.

2. Chemical changes during soybean cultivation

During the soybean cultivation process, the following important chemical changes occur:

- Starch is converted into soluble dextrin: When coffee beans are just picked, they contain a lot of starch. During the fermentation process, the starch will gradually turn into soluble dextrin, which is one of the important reasons why coffee beans produce aroma and flavor.

- Protein degradation: During the fermentation process, proteins are broken down into amino acids, which react with other compounds to produce a variety of complex aromatic substances.

- Reduced acidity: During the bean-raising period, the acidity inside the coffee fruit gradually decreases. This is because the organic acids inside the fruit are broken down during the fermentation process.

3. The impact of bean cultivation on coffee quality

The bean-raising period has an important impact on coffee quality:

- Rich and diverse flavors: By controlling factors such as temperature, humidity and time during the fermentation period, different flavor characteristics of coffee can be produced. For example, fermentation at a higher temperature can produce a richer and more complex taste, while fermentation at a lower temperature can make the coffee lighter and softer.

- Rich and lasting aroma: Coffee beans have a rich aroma due to the conversion of starch into soluble dextrin and the complex aromatic substances produced by protein degradation. These aromas are released during the grinding and brewing process, giving people a pleasant feeling.

- Acidity balance: The reduction of acidity during the bean-raising period can make the coffee taste more balanced. Too high or too low acidity will affect the taste of coffee, and proper control of the bean-raising period can make the acidity reach the optimal state.

4. Management skills during the bean growing period

To obtain high-quality coffee, here are some tips for managing the coffee beans:

- Controlling temperature and humidity: Appropriate temperature and humidity are key to promoting fermentation and chemical reactions. Generally speaking, higher temperature (25-30°C) and higher humidity (60-70%) are conducive to producing rich flavors, while lower temperature and humidity conditions are suitable for producing a light and soft taste.

- Accurately master the time: Different types, varieties, and origins of coffee have different time requirements for the bean-raising period. It is very important to master the time of the bean-raising period through careful observation and experimentation.

- Maintain hygiene: During the bean cultivation process, it is very important to maintain cleanliness and hygiene to avoid impurities, mold, etc. that may have a negative impact on the quality of coffee.

in conclusion

In short, understanding and mastering the coffee bean raising period is crucial to producing high-quality coffee. By properly managing temperature and humidity, accurately controlling time, and maintaining hygiene, coffee can have a rich and diverse flavor and aroma, and achieve a balanced taste. Only after careful management and processing can it show its best state when grinding and brewing.