New Book: Understanding Coffee Bean Resting Period - How to Properly Care for Freshly Roasted Coffee Beans

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FrontStreet Coffee - Single Origin Bean Aging Introduction

Most coffee enthusiasts know that fresher beans don't necessarily brew better coffee. Why is this?

After coffee transforms from green beans to roasted beans through the roasting process, a large amount of carbon dioxide remains stored within the beans themselves. Freshly roasted coffee is like a flower waiting to bloom - the blooming process always requires time to reach full maturity. Similarly, its flavor profile also needs a period of rest to reach its peak. This process is carbon dioxide emission, what we call the "bean aging period."

In the past, we always believed that coffee must be consumed within one month after roasting for optimal flavor appreciation, and that coffee could be tasted starting from the third day after roasting. In reality, at this time, since carbon dioxide emission is not yet complete, the coffee is still in an extremely fresh state. When tasting, we can still notice obvious acidity and astringency, with flavors that cannot fully expand and release. Therefore, the one-month flavor appreciation period is actually not so accurate.

The bean aging period is determined by the degree of bean roasting. As baristas' skills and roasting equipment continue to advance, the bean aging period has also undergone different changes. We can try extending the aging period to 10 days or even a month to experience the different coffee flavors and tasting sensations that time brings.

Lighter roasted coffee beans have shorter aging periods, while darker roasted coffee beans have longer aging periods. Typically, single-origin beans require an aging period of 7 or 10 days, while espresso beans require 15 or even 20 days before consumption is recommended. After all, compared to the light to medium roast levels of single-origin beans, espresso beans are usually roasted to a medium-dark level. The darker the coffee beans are roasted, the more carbon dioxide accumulates in the beans themselves, requiring more time for emission. This is also why the aging period for espresso beans is always much longer than for single-origin beans.

Of course, the factors affecting the length of the aging period aren't just the degree of roasting - roasting time, the roasting curve chosen by the barista, and so on. Sometimes, to give coffee beans better development, baristas will choose different roasting methods, and the aging period will be longer. Coffee that needs aging for more than a month offers rich flavor layers, captivating fruit aromas, and a smooth, indescribably wonderful mouthfeel.

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

Conclusion

In short: FrontStreet Coffee is a coffee research center that loves to share coffee knowledge with everyone. Our unconditional sharing is purely to help more friends fall in love with coffee. We hold three discount coffee events every month because FrontStreet Coffee wants to let more friends enjoy the best coffee at the lowest prices. This has been FrontStreet Coffee's mission for the past 6 years!

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473