A: Regarding coffee beans, I have a question: "Can a bag of beans still be consumed after being stored for almost a month? Should I throw it away?"

B: Yes, it is drinkable. It depends on the flavor of the beans.

Before entering today's sharing topic, the editor will give you a benefit~~

Ding~ding~ding~

What is the bean growing period? I believe many people will ask this question.

In fact, we always say that the freshly roasted beans have a "dry feeling". The so-called "dry feeling" is mainly manifested in a sharp sour taste, not mellow enough, not yet reaching a good sweetness, and a slight astringency lingering in the mouth, affecting the taste. (The "dry" feeling is the choking smell of smoke left inside the coffee beans after being roasted at high temperature, so it needs to be removed after a period of maturation and carbon dioxide emission)

The so-called coffee bean curing is actually a process of releasing gas. Freshly roasted coffee undergoes drastic chemical changes. After being roasted, coffee beans will release a large amount of nitrogen dioxide. These gases will affect the contact between coffee powder and water during brewing. If you brew coffee immediately, it will affect the flavor of the coffee. So check the roasting date before you get the beans. Remember to curing the beans! (The recommended curing period is about 4-7 days.)

The benefits are over~ Let’s get to the point. Today, I will share with you the flavors extracted from the same bean at different growing periods.

| Bean Information

Isabela, Colombia

Country: Colombia

Producing area: Huilan

Altitude: 1760m

Variety: Pink Bourbon

Treatment method: semi-washed

Flavors: citrus, floral, honey, berry, cherry tomato

Experiment 1: Roasting date: 2019.11.06, brewing date: 2019.11.30. Bean growing days: 24 days

Brewing parameters: powder quantity 15g; water temperature 90℃; powder-water ratio 1:15; brewing method: segmented extraction.

Use 32 grams of water to steam for 30 seconds. When the water level reaches 125 grams, add water in sections. When the water level drops and is about to expose the powder bed, continue to add water until it reaches 225 grams. When the water level drops and is about to expose the powder bed, remove the filter cup. (Start timing from steaming) The extraction time is 2'00".

Flavor: There are cherry tomatoes and citrus in the first breath, and cocoa and some wood flavors as the temperature changes. The overall taste is relatively clean.

Experiment 2: Roasting date: 2019.11.21, brewing date: 2019.11.30. Bean growing days: 9 days

Brewing parameters: powder quantity 15g; water temperature 90℃; powder-water ratio 1:15; brewing method: segmented extraction.

Use 30 grams of water to steam for 30 seconds. When the water level reaches 130 grams, add water in sections. When the water level drops and is about to expose the powder bed, continue to add water until it reaches 225 grams. When the water level drops and is about to expose the powder bed, remove the filter cup. (Start timing from steaming) The extraction time is 2'00".

Flavor: There is a distinct citrus acid and berry aroma at the beginning, and a distinct caramel sweetness and cherry tomato flavor as the temperature changes. It tastes more juicy.

Through brewing comparison, the flavors of the two groups of extractions can still be fully displayed, and the overall taste is still similar, but in terms of aroma, Experiment 1 is a little weaker.

About a week after roasting, the coffee is at its peak, with the aroma and flavor of the brewed coffee being the strongest, and also showing the best mellowness and acidity of the coffee. But once it is left for a few more weeks, most coffee will no longer be fresh. So it is recommended not to leave it for more than a month~~

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