#cause that's one of the decomposition products when it vaporizes at room temperature. that's why it smells like paint thinner. | Explore Tumblr Posts and Blogs

jayloncormierca · 4 years

Text

Curing Weed

After months of hard work carefully tending your plants, you’ve finally harvested a crop of frosty, danky buds that you just can’t wait to roll up. But first, they need to be dried. While you may be tempted to dry your cannabis quickly through curing. Curing is a prolonged process of removing moisture from the buds under controlled conditions. This process will provide a much better product in terms of taste when you smoke it. If you’ve ever wondered why some cannabis is harsher or less flavorful when smoked, it’s because these components have not been properly cured prior to drying and distribution to the consumer. A proper cannabis cure will not only improve the flavor and smoothness, it will also improve the THC levels! Today we’ll be going over the curing weed and the following:

Drying vs curing

Benefits of curing weed

Flavor and quality of smoke

Preserving cannabis

How to cure

Rehydrating

Drying vs Curing

Drying, involves drying fresh buds so they contain less moisture and can be smoked or vaporized. Curing, on the other hand, involves storing your buds in closed containers over a period of at least two weeks. This helps develop the flavour and aroma of your buds as they age.

Benefits Of Curing Weed

Cannabis plants produce tetrahydrocannabinol (THC) and other cannabinoids through a process called biosynthesis. During this process certain compounds are gradually converted into new compounds. For example, THCA will transform into the main psychoactive compound in cannabis, THC.

If you keep freshly harvested cannabis in an environment with temperatures between 60 and 70°F and humidity between 45-55%, the conversion of non-psychoactive cannabinoids to THCA will continue and your buds will gain even more potency. Quick drying under warm, dry conditions will stop this process.

Flavour And Quality

When you’re probably curing weed it will help preserve flavour and quality. Many of the aromatic compounds (terpenes) that give cannabis it’s unique smell and flavor are quite volatile. They can degrade and evaporate at temperatures as low as 70°F. A slow cure at low temperatures will preserve all the wonderful flavors and aromatics.

These conditions also create an optimal environment for enzymes and bacteria to break down leftover minerals and sugars. They are created by the decomposition of chlorophyll during the drying process. The presence of sugars and leftover minerals is what causes the harsh, throat-burning sensation when smoking improperly cured cannabis.

How To Cure Weed

To effectively cure your harvested cannabis, begin by hanging trimmed buds upside down in a dark room from some clothing hangers. Buds that are still attached to the stock will hang easily while smaller, “popcorn” buds may need to be dried on a screen.

After 1-2 weeks, the stems should snap when bent and the outside of the flower should be crisp. When this happens, it’s time for the next step – sweating your bud. You’ll do this by removing the bud from the larger stems and placing them in airtight containers, stored in a dark place. You’ll only want to fill the container about 75% of the way. Leave room for air because it helps break up sugars and byproducts that are released from the breakdown of chlorophyll in the buds as part of the curing process. This is what makes for a much smoother product. For curing weed in jars we recommend using our budbox that come in three different sizes. We carry varations from a weed jar that fits an ounce to our weed container that fits a pound of cannabis.

For a couple weeks, you’ll want to check your buds daily for mildew and mold. You may need to more depending on how moist your buds are. You’ll also want to “burp” your buds. This involves taking them out of your container to inspect them, then putting them back in after you’ve removed any that seem to have problems. A quick shake changing their position in the container should help them cure more evenly. You don’t have to keep them out long. Only long enough to inspect them and have time to introduce fresh air into the container. Though your bud will be fine to smoke after two to four weeks, continued curing for 4-8 weeks. This will improve the flavor and potency of your bud significantly.

Rehydrating

If you’re inspecting your buds and they feel dry and brittle, don’t worry your bud isn’t trash! If you leave them curing for a couple days, often this will draw the moisture from the inside to the surface of the bud. You can also rehydrate the bud by using a product such as Boveda 62% humidity control packets. Stick one of these packs in the curing container with your buds and it will raise the humidity to 62 percent.

Additionally, you could consider using lettuce or kale, even a wet napkin can work! Some growers use citrus peels, but because these will alter the flavor of your buds, it’s only recommended to use them if you have a citrus-tasting strain. If you followed the above steps, it’s unlikely you will over dry your buds, yet these tips are worth mentioning. If you grow in a very dry, low humidity environment and the humidity inside your containers is consistently low, you can reuse the same packs throughout the curing process.

Now You Know Curing Weed

Remember drying and curing is not the same thing! Curing can only be done in a sealable container and takes a minimum of two weeks, the longer you cure the more potent and flavorful your bud will be. While curing, burping is important to refresh the air inside the container and promote a more even cure to the buds. Curing your weed is a must if you want to take your bud to the next level, think of it as a fine wine that needs time to ferment and develop its maximum flavor and potency.

If you’ve enjoyed my guide on how to cure weed and found it informative please leave a comment in the post. You can also buy weed online and the necessary accessories to cure your weed at weed-deals.ca, a top online dispensary in Canada. Make sure to sign up to receive up to date marijuana news and deals on premium weed and cheap weed.

By Terpene Terminator – December 6, 2019

The post Curing Weed appeared first on Weed-Deals.

source https://weed-deals.ca/curing-weed/?utm_source=rss&utm_medium=rss&utm_campaign=curing-weed source https://weeddeals.blogspot.com/2019/12/curing-weed.html

0 notes

karaclevelandca · 4 years

Text

Curing Weed

Drying vs curing

Benefits of curing weed

Flavor and quality of smoke

Preserving cannabis

How to cure

Rehydrating

Drying vs Curing

Benefits Of Curing Weed

Flavour And Quality

How To Cure Weed

Rehydrating

Now You Know Curing Weed

By Terpene Terminator – December 6, 2019

The post Curing Weed appeared first on Weed-Deals.

source https://weed-deals.ca/curing-weed/?utm_source=rss&utm_medium=rss&utm_campaign=curing-weed source https://weeddealsca.tumblr.com/post/189522913762

0 notes

mreugenehalsey · 5 years

Text

What Happens During Coffee Roasting: The Chemical Changes

Do you know what happens when you roast coffee? What changes take place to make green beans into the flavorful, aromatic ones we love?

In part one of this two-part series, we looked at how the coffee bean’s anatomy plays an important role and outlined the physical changes that take place during roasting. Now let’s take a look at some of the chemical changes, including how flavour and aroma develop.

Read part one, What Happens During Coffee Roasting: The Physical Changes

Bags of green coffee at a roastery. Credit: Ana Valencia

The Main Chemical Reactions

Introducing coffee beans to the heat of the roaster sparks hundreds of different chemical reactions. Roasting degrades some compounds, alters others, and creates new ones.

You may hear people mention a chemical process called pyrolysis. This is when an organic material is heated above its decomposition temperature, producing volatile compounds and leaving behind a solid residue containing a lot of carbon, or char. In coffee roasting, we avoid getting the beans hot enough to cause charring, but they do undergo chemical changes associated with pyrolysis including the caramelization of sugars and production of volatile compounds.

Here are the main chemical reactions that impact your daily cup of coffee.

The Maillard Reaction

This process begins at around 150oC/302oF, when the beans are still absorbing heat endothermically, and continues in the exothermic part of the roast. Heat causes a reaction between the carbohydrates and amino acids in the beans. This causes changes in color, flavor, and nutritional content.

The change in color is due to the production of melanoidins. These are large molecules that not only turn the beans brown, but contribute to mouthfeel and body.

Small changes in the temperature and length of time spent in the Maillard reaction can have a big impact on the final profile of a coffee.

Coffee that has spent longer in the Maillard reaction has been reported to have an increase in viscosity. A shorter Maillard duration can create more perception of sweetness and acidity. This is in part because the acids that produce fruity and sweet notes are destroyed if the coffee remains in the Maillard reaction for too long.

When roasters experiment with roast profiles, it includes varying the length and intensity of Maillard reaction and recording its effects on profile.

Find out more in The S-Curve Roast Profile: Exploring Roasting Basics

Green coffee beans. Credit: Ana Valencia

Strecker Degradation

This is a process that depends on the Maillard reaction. Amino acids react with carbonyl-grouped molecules to create compounds such as aldehydes and ketones. As roasters, we don’t need to understand exactly what these compounds are – the important thing to recognize is that this reaction is essential for the creation of aroma- and flavor-producing compounds.

Caramelization of Sugars

At around 170oC/338oF, heat causes large, complex carbohydrates to break down into smaller sugar molecules that can be dissolved in water. This means that the perceived sweetness level of your finished brew increases. This reaction continues until the end of the roast and it also contributes to the sweet notes in the coffee’s aroma, such as caramel and almond ones.

A coffee roaster. Credit: Miguel Regalado

Volatile & Non-Volatile Compounds

You may hear mention of volatile and non-volatile compounds in roasted coffee. In general, volatile compounds are responsible for aroma and some non-volatile ones contribute to flavor. But what are they?

Volatile compounds are organic chemicals that have a high vapor pressure at room temperature. Many of them are formed in Strecker degradation, in the development stage of roasting. When aroma-producing volatile compounds disperse, we experience that signature coffee smell. These include:

Aldehydes, which add fruity, green aromas.

Furans, which contribute caramel odors

Pyrazines, which have an earthy scent.

Sulfur-containing compounds, including 2-furfurylthiol. Some of these have an aroma that is commonly described as “roasted coffee” but there are others that don’t smell as appealing in isolation. For example, methanethiol smells like rotten cabbage.

Guaiacol, which has smoky, spicy tones.

Carbon dioxide is a volatile compound that doesn’t contribute to aroma, but which does have an impact on body.

A roaster at work. Credit: Viktor Nikolaienko

Non-volatile compounds are simply substances that are stable at room temperature. That is, they don’t vaporize. Some of these compounds are changed during roasting, whereas others remain stable through the process. Many non-volatile compounds contribute to flavor and profile.

Examples include caffeine, which is responsible for some bitter flavors. Caffeine is naturally occurring in coffee and remains unchanged by the roasting process. Other non-volatile compounds include sucrose, which provides sweetness, and lipids, which provide body and mouthfeel. The melanoidins that create color and body are also non-volatile compounds.

Freshly roasted beans. Credit: Caleb Minear

The Role of Acids

Acids play an important role in creating flavor and are sensitive to heat. Roasting can degrade some acids and create others.

For example, the citric and tartaric acids that produce fruity and sweet notes are broken down during roasting so a long or overly hot roast can hugely reduce the sweetness of the final profile.

Coffee contains a high amount of chlorogenic acid, which roasting breaks down into caffeic and quinic acid. Both chlorogenic acid and the resulting quinic acid are thought to provide bitterness and astringency.

Learn more in Why Are Some Coffees More Acidic Than Others? A Brew & Roast Guide

Freshly roasted beans. Credit: Gregory Hayes

Coffee roasting includes a number of chemical transformations that contribute to the flavor, aroma, and body of your finished cup. Many of these reactions are sensitive to variations in temperature and length of exposure to heat. So a small change in roasting technique can have a profound impact on profile.

Understanding what happens during roasting and knowing why these changes occur can help you make more informed choices. If you have an overview of how chemical compounds are created and changed during the process, you can better understand what went wrong, or right, with your batch and use the information to make your next one better.

You might also like A Guide to Achieving Consistency in Coffee Roasting

Written by Verônica Belchior.

Perfect Daily Grind

Want to read more articles like this? Sign up for our newsletter!

The post What Happens During Coffee Roasting: The Chemical Changes appeared first on Perfect Daily Grind.

from Perfect Daily Grind https://ift.tt/2Wu62L6

0 notes