What Are the Effects of Coffee Beans That Are Too Fresh? What Causes Throat Discomfort in Pour-Over Coffee?

We know that coffee brewed from overly fresh beans doesn't deliver optimal flavor characteristics. This typically manifests as lacking coffee flavor, a thin mouthfeel, and an uncomfortable dryness in the throat. Therefore, experienced coffee enthusiasts, upon receiving coffee beans, will first check the roasting date. If the beans are recently roasted, they'll set them aside for several days to let them "rest" before brewing. This approach results in coffee with more robust flavor characteristics.

However, some friends cannot resist the temptation when receiving coffee beans and want to immediately brew a cup to taste them. So what methods can address the undesirable flavors that result from overly fresh coffee beans?

Why Are Overly Fresh Coffee Beans Less Enjoyable?

First, regarding flavor, coffee brewed from overly fresh beans tends to taste weak and may exhibit astringency. While aroma and flavor are present, they appear less rich compared to properly rested coffee beans of similar quality. This occurs because excessive carbon dioxide within the coffee beans impedes the release of flavor compounds during brewing.

After roasting, coffee beans store large amounts of carbon dioxide internally. When hot water contacts ground coffee, it must first orderly expel the internal gases to create space for water to penetrate and extract flavors. Otherwise, this carbon dioxide continuously forms bubbles, preventing soluble compounds within the particles from being released properly. The resulting coffee often exhibits extraction issues such as thin mouthfeel, watery texture, and weak aroma. This is precisely why the purpose of blooming is not only to allow carbon dioxide to escape first but also to "awaken" the soluble compounds in coffee, enabling better flavor extraction during the subsequent formal extraction process.

As for the dryness and irritating sensation in the throat after drinking coffee, this is actually caused by residual roasting flavors (smoky, harsh sensations) from high-temperature roasting. This can only be resolved through time, allowing these roasting flavors to dissipate. Typically, after the fourth day following roasting, this uncomfortable dryness in the throat becomes less noticeable.

How to Handle Overly Fresh Coffee Beans?

Indeed, some brewing methods can improve the flavor expression of overly fresh coffee beans. However, FrontStreet Coffee must specifically remind you that currently, no brewing method can completely solve the problem of overly fresh coffee beans—these methods can only mitigate the impact of excessive freshness during the brewing process. For a better coffee experience, it's ultimately best to seal the coffee bag and let it rest for 4-7 days (counting from the roasting date).

If you decide to brew overly fresh coffee beans, FrontStreet Coffee recommends several methods:

Let Ground Coffee Rest for 2 Minutes Before Adding Water

We all know that after coffee beans are ground into powder, the aromatic compounds rapidly dissipate. However, with overly fresh coffee beans, excessive carbon dioxide inhibits the dissipation of these aromatic compounds. Grinding the beans into powder accelerates the release of gases.

Extend Blooming Time

When coffee beans are relatively fresh, following normal brewing procedures might result in incomplete gas release during blooming, with gases remaining within the coffee beans. During subsequent water additions, bubbles will continuously emerge from the coffee bed, affecting extraction. Therefore, we can appropriately extend the blooming time to allow carbon dioxide sufficient time to escape.

For example, our standard blooming time is 30 seconds, but when dealing with relatively fresh coffee, we can extend it to 35-40 seconds. You can determine the appropriate blooming time by observing the behavior of the coffee bloom. If the coffee bloom is still expanding or releasing gas, it indicates that gases are still being expelled. If the coffee bloom remains motionless for more than 3 seconds, it suggests that most gases have been released.

Utilize Stirring to Accelerate Gas Release

After the blooming water addition, you can use a spoon or wooden stick to gently stir the coffee bed. The mechanical agitation from stirring allows the coffee grounds to absorb water more thoroughly, achieving the effect of accelerating gas release.

The typical procedure involves quickly pouring three times the amount of water (no need to be particularly precise during pouring), then quickly using a spoon to stir the coffee bed.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473