What about coffee oil? is coffee oil good for your health? why does coffee produce oil?

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Coffee beans look shiny on the surface, which comes from the lipids contained in the beans themselves. Arabica coffee beans contain nearly twice as many lipids as Congolese coffee beans, so Arabica seeds are more likely to produce oil if they are roasted at the same degree. The reason for the special emphasis here is "the same baking degree?" Because the way the oil is produced will also be affected by the way it is baked.

The oil contained in coffee beans is squeezed to the surface by carbon dioxide produced during baking. The deeper the baking, the more carbon dioxide. As a result, all the oil from the deep-roasted coffee beans has seeped out during the baking process. The oil that seeps out after a while of baking is squeezed out when the remaining carbon dioxide in the baked beans is discharged. Coffee beans continue to emit carbon dioxide for a month after baking, especially in the first few days of baking, so on most occasions it is possible to judge why coffee beans produce oil in those days.

When the coffee bean goes into deep roasting, it will produce oil because of the high dehydration rate, so when the deep-roasted beans are stored for 1-2 days, they will begin to produce oil on the surface, which is a normal phenomenon.

However, when this state occurs in shallow or medium-shallow coffee beans, it means that part of the coffee beans are over-dehydrated due to uneven heating during the roasting process, and the oil production is mainly dotted, rather than the overall surface oil like deep-roasted coffee. Once this phenomenon occurs in medium or light roasted coffee, it is not recommended to continue to use it.