Why is the cheaper coffee beans thicker? Does it have anything to do with baking and freshness?

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The oil has nothing to do with the price depends on the degree of baking, the deep-roasted coffee beans baked in the second explosion and the end of the second explosion are bound to be rich in oil and the highest bitterness. In fact, good beans will not be used for deep baking, depending on different factors, such as the kind of beans from which they are produced, to develop the best baking plan to highlight the flavor. In other words, the oil is particularly rich, and the quality is not so high. Generally, it is the practice beans we use to pull flowers.

No special ingredients, bean seeds and baking determine the richness of the oil. The price of Robusta is low and fat is thick. But fat does not determine the quality of a cup of coffee. The evaluation criteria need to be changed. In the final analysis, the quality of concentrated beans depends on the taste. And the evaluation criteria of grease are becoming less and less important in the competition. The reason why we used to take fat as the standard is also because the beans used to be baked more deeply. The thickness and sweetness of coffee will increase with the increase of roasting degree (that is, the color will be darker and darker), and the aroma of coffee will decrease with the increase of baking degree. Why the inferior bean oil is especially rich? it is also because the bean itself is not good in taste and aroma, so increase the baking degree to increase its alcohol thickness. Sweetness, weakening flavor, etc. In the past, concentrated beans would add a little Robota beans appropriately, in order to increase the intensity of coffee oil and taste, or to reduce the cost. Nowadays, most of the roasted coffee beans choose light or medium roasting, and fewer and fewer beans are roasted deeply. At present, the level of coffee cultivation, the level of handling raw beans is getting higher and higher, and the taste of beans is getting better and better. Therefore, baking pays more attention to the prominence of flavor, which is bound to give up the taste senses that increase with the increase of the degree of baking. The change of the times will inevitably determine the backwardness of the standard. So if you like espresso with thick fat, strong taste and good taste, you can still choose deep-baked beans at a moderate price. (the color is very dark with a glossy surface) if you want to feel the magic of coffee, you can choose medium-roasted beans that are slightly more expensive. (the color is relatively brown and there is no glossy surface) freshness: concentrated beans, too fresh, there will be bubbles, that is not oil, can only be counted as foam. It is best to start drinking beans after seven days of storage and finish them within a month. Finally, be sure to buy the order-baked coffee. Fresh will taste good.