養豆 The Coffee Aging Process
Bean aging refers to the period after coffee beans have been roasted. During the roasting process, coffee beans release a significant amount of gas, with one of the most important gases being carbon dioxide. We often assume that freshly roasted coffee beans can be brewed immediately to obtain the freshest and most complete flavors. However, when we actually brew the coffee, we may find that the taste is not as good as expected, causing us to question our brewing skills.
In reality, freshly roasted coffee beans emit a large amount of carbon dioxide. When hot water comes into contact with the coffee grounds, it encounters high resistance due to the ongoing release of carbon dioxide. This prevents the hot water from evenly penetrating the coffee grounds, resulting in uneven extraction and noticeable bitterness and acidity, without the rounded sweetness that comes from complete extraction.
The aging time of the beans depends on the roasting profile, but generally, the optimal flavor development begins around 3 to 5 days after roasting. During this time, it can be fascinating to use the same brewing parameters and taste the changing flavors of the coffee each day.
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