Many friends think that freshly ground coffee means fresh coffee, but it's not. In fact, to enjoy the aroma of coffee, it's not just about grinding fresh; there are also requirements for the roasting time of the coffee beans. Whether in stores or online on Taobao, Front Street Coffee offers freshly roasted coffee beans. Only if customers request grinding before shipping will we grind according to their intended use (espresso or pour-over).

The reason Front Street emphasizes fresh roasting so much is that over time, once coffee is more than 50 days past roasting, it basically has no aroma left. Some might ask, then is coffee better the fresher it is? Not exactly. In the first two days after roasting, the aroma is still not very stable, and you can't taste its regional flavors, so Front Street reminds customers to usually let it rest for three or four days before brewing.
 

Front Street Coffee (FrontStreet Coffee) got involved in coffee cultivation right from the start of entering the coffee industry, and Front Street Coffee (FrontStreet Coffee) also has its own coffee plantation. At the same time, it has its own roasting factory. Front Street Coffee (FrontStreet Coffee)'s roasting goal is to reflectthe flavors of the coffee region. Actually, everycoffee beancan be roasted in any way, but Front Street Coffee (FrontStreet Coffee) believes that the roasted flavor should reflect the taste of that region. For example, Yirgacheffe should have the taste of Yirgacheffe, and on that basis, develop other possibilities. This is the sole standard by which Front Street Coffee (FrontStreet Coffee) determines coffee roasting. Next is to ensure roasting freshness. To let customers enjoy coffee with the best taste, Front Street only roasts the amount needed for use and doesn't keep inventory.
   

Next, Front Street takes a daily offering,Panama Janson Geisha coffee beans, as an example to show how coffee beans just past the resting period and those stored for 2 months differ when brewed.

【Front Street Panama Janson Estate Geisha】

Estate: Janson Estate
Region: Volcán region (Volcan)
Variety:GeishaGeisha
Processing method: Natural
Altitude:1750M
Flavor: Rose floral, citrus lemon acidity, grape, apple, peach, maple syrup, tea-like

The roasting dates of the Janson Geisha used in Front Street's experiment this time are [5.27] and [7.21]. One has been rested for 2 months and is no longer degassing much; the other has been rested for seven days, just entering the flavor period.

This Janson Geisha is a light roast. Front Street tested three water temperatures: 92°C, 90°C, and 88°C, with other parameters kept consistent: V60 dripper, 15g dose, 1:15 brew ratio, grind size (80% passing through a No. 20 standard sieve).
 

Freshly roasted Janson Geisha

Front Street used 30g of water for a 30-second bloom, poured to 125g in stages, and when the water level was about to expose the coffee bed, continued pouring to 225g. When the water level was about to expose the dripper, removed the dripper. The extraction time was 2 minutes (including bloom time).
 

【92°C brewing flavor】Smells of fermentation, with lime, raspberry, and nectarine flavors on the palate, cocoa, cream, and caramel sweetness, vanilla finish and fruity sweetness, high body.

【90°C brewing flavor】Smells of jasmine, with citrus, raspberry, strawberry, and raspberry flavors on the palate, creamy sweetness, tea-like notes, and caramel sweetness.

【88°C brewing flavor】Smells of fermentation, with lemon and pomegranate acidity on the palate, fruity candy sweetness, licorice sweetness in the finish, juicy, but with a slight grassy taste.
 

Comparing them, Front Street could clearly feel that the coffee brewed at [92°C] was full of sweetness but had a bitter tail, the one at [90°C] had a nice flavor layering, and the one at [88°C] had good sweet-and-sour notes but a slight grassy taste. Front Street considers [90°C] more suitable for brewing this Janson Geisha.

Janson Geisha2months from the roasting date

Front Street brewed this bean at 90°C. Used 30g of water for a 30-second bloom, poured to 125g in stages, and when the water level was about to expose the coffee bed, continued pouring to 225g. When the water level was about to expose the dripper, removed the dripper. The extraction time was 2 minutes (including bloom time).

The brewed flavor had citrus, lemon, licorice, and cocoa on the palate, but with tobacco, woody notes, off-flavors, and astringency.

Front Street analyzed that the beans had been stored for too long, and the flavors had faded over time, leaving only woody notes in the end. The flavor compounds that fade first are mainly floral and fruity aromas, volatile acids, spices, and herbs, while nutty, chocolate, and caramel flavors are relatively less volatile. So the extractable flavors decreased, and brewing with the same parameters as fresh beans would cause over-extraction. Therefore, Front Street tried changing the parameters, first shortening the bloom time while keeping other parameters the same.

Front Street used 30g of water for a 15-second bloom, poured to 125g in stages, and when the water level was about to expose the coffee bed, continued pouring to 225g. When the water level was about to expose the dripper, removed the dripper. The extraction time was 1'40'' (including bloom time).

Flavor: Smells of fermentation, with berry, strawberry, and citrus acidity on the palate, a faint floral finish, cocoa flavor, but with woody notes and a slightly astringent mouthfeel.

Front Street found that although shortening the bloom time improved the flavor a lot, there were still off-flavors and astringency. So on this basis, Front Street coarsened the grind size (72% passing through a No. 20 standard sieve) to reduce the extractable substances.

Used 30g of water for a 15-second bloom, poured to 125g in stages, and when the water level was about to expose the coffee bed, continued pouring to 225g. When the water level was about to expose the dripper, removed the dripper. The extraction time was 1'40'' (including bloom time).

Flavor: Smells of faint fermentation, with lime, citrus, nectarine, and nutty flavors on the palate. After cooling, it carries some sweet-and-sour taste like tamarind cake. The overall flavor is relatively clean, and the astringency is much reduced.

Actually, Front Street thought this pot performed quite well in terms of flavor, but was curious: what if the water temperature were lowered slightly on this basis? Without further ado, adjusted the water temperature to 89°C, with other parameters unchanged.

Used 30g of water for a 15-second bloom, poured to 125g in stages, and when the water level was about to expose the coffee bed, continued pouring to 225g. When the water level was about to expose the dripper, removed the dripper. The extraction time was 1'40'' (including bloom time).

Flavor: Citrus, green apple, berry, and nectarine flavors on the palate, with sugarcane sweetness returning and an almond finish.

Comparing the [Janson Geisha] just past the resting period with the [Janson Geisha] stored for 2 months, Front Street clearly found that the one just past the resting period had obvious floral aromas, rich and intense flavor layers, while the one stored for 2 months, although prone to over-extraction, still had decent citrus and berry flavors when brewed with attention to the parameters.

For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID:kaixinguoguo0925
 

The above content is compiled by CoffeeHunters, a coffee news website.