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Aged bean processing method

Aged coffee beans do not simply refer to storing raw coffee beans for a long time—this is not advisable, as raw beans will deteriorate over time, turning from fresh green to white, then yellow, becoming bland and even attracting insects. Like aged alcoholic beverages, raw beans must undergo proper processing and long-term storage before they can be considered true [aged coffee].

So-called aged coffee beans (Aged bean) mean:

Extending the storage time of raw beans to achieve natural aging (usually 2–3 years).

These changes include reduced acidity, altered color, and thicker bean texture.

The storage environment must be cool and well-ventilated.

Raw bean analysis

Properly stored coffee beans will alter their taste and appearance—for example, reduced acidity, darker and drier color, richer and thicker mouthfeel, and a honey-like sweetness. Some inherent defects of raw beans also become less noticeable. Due to the darker and longer storage conditions, aged coffee often carries complex flavors resembling mildew or the so-called burlap or leather notes.

Aged beans (Aged bean) must be stored under strictly controlled conditions, with regular and even turning, as well as regulated humidity and ventilation, to prevent insect infestation or mold.

The storage of aged beans generally does not occur at the origin or estate but is a commercial practice by raw bean dealers or brokers.

Properly stored coffee beans

Will alter their taste and appearance,

For example, reduced acidity, darker and drier color,

Richer and thicker mouthfeel, and a honey-like sweetness,

Some inherent defects of raw beans also become less noticeable.

Roasting analysis

Aged Mandheling may look a bit unappealing, but the aging process mellows its acidity, enhancing its purity, with a medium-to-deep body that feels rounder.

Due to the high density of Mandheling raw beans and low moisture content after aging, careful adjustments to heat at each roasting stage are essential. Be mindful not to scorch the natural oils on the bean surface.

Yangjia 800N, 550g of raw beans,   specific operation:

Start at 200°C, with the fan at 3. After 1 minute of pre-infusion, adjust heat to 160°C, keeping the fan unchanged. At 165°C, reduce heat to 140°C. Roast until 5’35”, at 146°C, when the beans turn yellow and grassy notes fully dissipate, indicating dehydration is complete. Open the fan to 4;

At the 9-minute mark, the bean surface shows rough wrinkles and black spots, with the smell shifting from toast to distinct coffee aroma—this can be defined as the prelude to first crack. Listen carefully for the first crack sound. At 9’30”, first crack begins. Reduce heat to 80°C, open the fan fully to 5 (adjust heat very carefully; do not reduce it to the point where cracking stops). At 194°C, reduce heat further, dropping to 197.4°C before dropping the beans.

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