How Long is the Best Flavor Period for Coffee Beans? FrontStreet Coffee's Guide to Geisha Pour-Over Flavor Characteristics

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FrontStreet Coffee - Hacienda La Esmeralda Green Label Geisha Brewing and Flavor Period Guide

Dear coffee lovers, did you know that coffee has a flavor expiration period? FrontStreet Coffee will give you a brief introduction!

Degassing Period:

Freshly roasted coffee beans should be quickly packed in bags with one-way degassing valves for a 1-2 day degassing period to release carbon dioxide, allowing more thorough contact between coffee powder and water during extraction. Coffee beans are like living beings - as humans inhale oxygen causing cellular oxidation, it's also an aging process. Freshly roasted coffee is still too tender and hasn't reached its most mature state.

Freshest Period:

Starting from the end of the degassing period, approximately two weeks is the freshest period. During this time, coffee beans produce abundant aromas that form the charming flavor of coffee.

Relatively Fresh Period:

Starting from the end of the approximately two-week freshest period, coffee beans in the package gradually decline from their peak state. However, the quality and flavor decline slowly at first, and the coffee freshness remains at a high level. We call this the "relatively fresh period," which lasts about one month. Every coffee enthusiast and coffee shop owner should strive to use the roasted coffee beans before the end of the "relatively fresh period."

Disposal Period:

Starting from the end of the approximately four-week relatively fresh period, the quality and flavor of roasted coffee beans are no longer what they used to be, hardly deserving the word "fresh," and cannot meet the demanding needs of professionals. However, they are still acceptable for mixing with milk and chocolate sauce to make specialty coffee.

FrontStreet Coffee's Brewing Parameters for Hacienda La Esmeralda Green Label Within Its Flavor Period

Hacienda La Esmeralda Green Label Geisha

Country: Panama

Region: Boquete

Estate: Hacienda La Esmeralda

Altitude: 1600-1800 meters

Processing Method: Traditional Natural

Variety: Geisha

Recommended Brewing Method: Pour-over, Grind: BG-6S, Water Temperature: 91-92°C

V60 dripper, 15g coffee, water temperature 91°C, grind bg6s, water-to-coffee ratio close to 1:15. 35g water for bloom, bloom time 30s.分段: pour water to 120ml then stop, slowly pour water to 225ml, i.e., 30-120-225

Flavor: Jasmine, citrus notes, honeydew melon, honey

Knowledge Expansion:

Hacienda La Esmeralda includes 4 farms: Cañas Verdes, El Velo, Jaramillo, and Palmira. All coffee beans are sent to these 4 farms for processing. The first farm purchased by the Peterson family was Palmira.

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Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473