Freshly Roasted Coffee Beans Are Undrinkable When Not Yet Matured - How to Shorten the Degassing Time to Enjoy Good Coffee Sooner

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FrontStreet Coffee - Single Origin Coffee Bean Aging Introduction

Coffee beans that have been aged for an extended period exhibit more pronounced wet aromas. Previously, one might only detect stone fruit-like scents, but now floral and fruity notes are easily discernible. The initial taste upon entry is more direct, with roasted chocolate and nut flavors presenting themselves alongside the coffee's natural acidity on the palate. However, the aroma seems somewhat diminished, and the aftertaste is less pronounced compared to beans aged around 3 days post-roasting. That said, the raw and harsh flavors that commonly appear in fresher beans are nearly absent, replaced instead by more pronounced bitterness and roasted characteristics. The pour-over preparation yields similar results.

It seems that aged beans are indeed easier to brew consistently and produce stable, clean, and distinct flavors, much like the experience of drinking coffee in a café. Fresher beans have more complex flavors and may exhibit inconsistencies between different brews. However, I find that newer beans offer layered flavor experiences. While the initial entry may be marked by miscellaneous notes and harshness, the subsequent waves of floral aromas, fruit acidity, and sweetness create a dynamic progression. The aftertaste is also layered and more enduring. Frankly, from a coffee enthusiast's perspective, I prefer the performance of fresher beans. Yet, if visiting a café, I believe stable flavors are essential; otherwise, one might as well brew at home.

Regarding pour-over coffee, better beans should be consumed as soon as possible. While beans aged for 14 days still possess all the desirable characteristics and remain quite enjoyable, I feel they amount to merely superior Yirgacheffe at best. Compared to the three-dimensional complexity found on the fourth day post-roast, waiting this long seems somewhat wasteful!

Coffee, much like people, possesses its own unique personality. After the coffee roasting stage concludes, the coffee bean's journey resembles that of a newborn gradually growing into adulthood. Initially, coffee is incredibly fresh, but it requires time to mature and develop its full potential.

Like humans, coffee beans undergo numerous transformations during their development. Some changes are unstable and unpredictable, much like adolescents experiencing physical development stages where bodily changes can be significant and difficult to forecast.

Following the "growing pains" of adolescence, coffee beans enter a stable phase where they can reach their flavor peak. Finally, gradually, time relentlessly withdraws the fragrance it once bestowed upon the coffee.

Knowledge Point: Coffee bean aging must be done in packaging bags equipped with one-way degassing valves.

In essence: FrontStreet Coffee is a specialty coffee research establishment dedicated to sharing coffee knowledge with enthusiasts. Our unrestrained sharing aims to help more friends fall in love with coffee. Additionally, we host three monthly coffee promotion events with significant discounts because FrontStreet Coffee wants to make excellent coffee accessible to more people at the lowest possible prices—this has been our mission for the past six years!

Important Notice :

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