Understanding the Aging Process in Coffee's Conditioning Room Bin No 2

Understanding the Aging Process in Coffee's Conditioning Room Bin No 2
Table Of Content

Understanding the Aging Room Bin No 2

The aging room, also known as the conditioning room, is an important part of the coffee production process. Here, freshly harvested coffee beans are stored for a period of time to bring out the optimal flavor and aroma characteristics.

Coffee beans are typically aged in large bins, which are often numbered for easy identification. Bin no 2 is one of the key bins used in the aging room to store and process coffee beans. But what exactly happens in aging room bin no 2?

The Role of Aging Room Bin No 2

After coffee cherries are picked, the flesh is removed and the seeds (beans) are dried to a moisture content of about 11%. These dried beans are then stored in bulk conditioning bins, like aging room bin no 2, to allow the green coffee to rest.

Here, the beans undergo slow but important chemical changes that affect the final flavor profile. The aging process allows the green coffee beans to shed any remnants of undesirable flavors from processing, while helping to further develop the flavors and aromas that will be extracted during roasting.

Aging room bin no 2 provides an optimal environment for this conditioning process. It regulates temperature, airflow, and humidity so the beans can age slowly and evenly.

Duration of Aging in Bin No 2

There is no set duration for aging coffee beans in bin no 2. The length of the aging process depends on factors like:

  • The variety and origin of coffee
  • Processing method (washed, natural, etc.)
  • Desired flavor profile
  • Roasting plans

However, the industry standard is to age coffee beans for around 4 to 6 weeks. Some specialty coffee producers age beans for several months to over a year to develop particular tastes and characters.

During the aging, samples are taken periodically from bin no 2 and roasting trials are conducted. This helps determine if the beans have rested long enough to achieve optimal flavor nuances.

Monitoring Aging Room Bin No 2

Aging room bin no 2 requires careful monitoring to create the right environment for the beans. Some key parameters include:

  • Temperature - Maintained between 15°C to 20°C.
  • Airflow - Gentle air circulation to evenly age beans.
  • Humidity - Keep relative humidity between 60% to 70%.

The moisture content of the beans is tracked closely. If it drops below 8%, moisture is re-introduced to maintain the ideal level.

CO2 levels are also monitored as the beans undergo respiration. Proper ventilation removes any excess CO2 buildup.

Finally, the beans are visually inspected and tasted periodically for maturity and flavor notes. This indicates if further aging is required.

Benefits of Aging in Bin No 2

Proper aging in room bin no 2 provides many advantages:

  • Allows green coffee to shed any off-flavors from processing
  • Develops the natural flavor characteristics of the coffee beans
  • Breaks down proteins and amino acids that impact taste
  • Softens bean structure which improves roastability
  • Enhances aromatics and flavor precursors
  • Improves shelf life and storability

Overall, aging room bin no 2 is carefully managed to slowly but surely enhance the sensory qualities of green coffee beans before roasting. The additional conditioning time allows the true potential of the coffee to emerge, creating a smooth, balanced taste profile in the final brewed coffee.

The Ideal Conditions inside Aging Room Bin No 2

To get the most out of the aging process, aging room bin no 2 must provide ideal environmental conditions for the green coffee beans. The key parameters that need to be controlled include:


The temperature inside the aging bins should be maintained between 15°C to 20°C. Lower temperatures slow down the chemical processes too much, while higher temperatures speed it up and impair quality. This moderate temperature range provides an optimal pace of change.


Gentle airflow needs to circulate through the bins to ensure even exposure of all the beans to the surrounding environment. Stagnant air can lead to mold growth. Large bins like no 2 may have a screw conveyor system installed to slowly mix the beans.


The ideal humidity level is between 60% to 70% relative humidity. This helps regulate the moisture content of the beans, which should stay around 10% to 12%. If too dry, the beans risk shrinking and cracking. If too moist, rot can set in.

Gas Composition

As the beans respire during aging, they produce CO2. Proper ventilation ensures this gas can escape so oxygen levels remain optimal. The gas composition should contain roughly 20% oxygen and 0.03% CO2.


Beans are kept in the temp/humidity controlled bin no 2 for a minimum of 4 weeks, but often for months. Regular sampling determines perfect aging time for specific coffee varieties and flavor goals.

Sampling & Tracking

During aging, coffee samples are taken from bin no 2 and evaluated through roasting trials. Green bean moisture content and CO2 levels are also tracked. This allows any necessary adjustments to the bin environment.

Meticulous monitoring and precise control over the aging room environment is vital to create superior quality aged coffee. When aging room bin no 2 provides stable, ideal conditions, it unlocks the full potential of the coffee.

How Aging Room Bin No 2 Affects Flavor

The time green coffee spends aging in room bin no 2 has an immense impact on its sensory qualities. The extended storage period allows critical changes to occur that ultimately enhance flavor and aroma.

Background Flavors Develop

Young, unaged coffee can often have unbalanced, grassy, or harsh notes. Aging room bin no 2 gives the beans time to fully develop well-rounded background flavors distinctive of its origin and variety.

Sweetness Increases

Aged coffee beans tend to extract with increased sweetness during brewing. Time in bin no 2 allows more sucrose to develop in the beans.

Acidity Softens

The bright, fruity acidity mellows, producing a smooth, integrated acidity profile. Excessive sourness or tartness gives way to a pleasing, nuanced liveliness.

Aroma Intensifies

The aging process liberates trapped aroma compounds in the cellular structure of the bean. This greatly enhances the fragrance of brewed coffee.

Body Improves

Changes to the physical structure of the bean increase solubility, yielding a richer, fuller mouthfeel.

Flavors Harmonize

Over time in bin no 2, the flavors meld together into a coherent medley. No single note dominates the profile.

Roasting Response

Aged beans roast more evenly and cleanly. This accentuates flavors while reducing roast defects.

In short, the aging room and specially bin no 2 is the secret ingredient for gourmet coffee. The expertise of the human coffee cupper combines with the technical precision of environmental control to unlock exceptional characteristics from green coffee beans.

Troubleshooting Issues with Aging Room Bin No 2

To achieve optimal results, any issues that arise with aging room bin no 2 must be quickly addressed. Here are some common problems and solutions:

Excess Moisture

High humidity inside the bin can cause moisture content of the beans to rise above 12%, increasing risks of mold growth. Solving excess moisture requires adjusting humidity controls, increasing ventilation, and mixing in dried beans.

Dry Beans

If relative humidity dips too low, beans can become dry and brittle below 8% moisture content. This can be fixed by adding humidity or water misters to rehydrate beans.

Elevated CO2

Inadequate ventilation causes CO2 from bean respiration to accumulate. Opening vents, installing exhaust fans, or using conveyors to mix air will lower CO2.

Off-gassing Odors

Stale, fermented scents from off-gassing indicate beans were not properly cleaned or dried before aging. Unfortunately, these odors cannot be removed once absorbed into beans.

Uneven Aging

Improper airflow can lead to hotspots or dry areas that age beans unevenly. Regular mixing/rotation is required to ensure uniformity.

Microbial Growth

Bacteria or fungi can grow if bins have excess moisture and poor air circulation. Disinfecting the bins and keeping them dry prevents microbial growth.

Physical Damage

Rough handling like dropping bins or tossing beans can crack and chip the beans. Gentle processing and conveyance systems prevent physical damage.

Overall, careful monitoring and swift response to any aging issues allows coffee producers to get the most out of aging room bin no 2.


What is the optimal temperature range for aging room bin no 2?

The ideal temperature for aging coffee beans in bin no 2 is between 15°C to 20°C. This moderate temperature allows the beans to undergo the necessary chemical changes for proper flavor development, without speeding up the process too fast.

How long are coffee beans aged in bin no 2?

There is no fixed duration for bean aging. Industry standards range from 4-6 weeks, but beans can be aged for several months to over a year depending on variety, processing method, and flavor goals. Regular sampling determines perfect aging time.

Why is airflow important in aging room bin no 2?

Proper airflow circulates air around all the beans for even exposure to the controlled environment. It also ventilates away CO2 gasses produced by the beans. Stagnant air can lead to mold growth.

How can you prevent microbial growth in aging room bin no 2?

Maintaining proper humidity levels below 70% prevents excess moisture that allows microbial growth. Good air circulation also helps. Disinfecting bins and keeping them clean further reduces chances of bacteria or fungi.

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