Can coffee beans still be used after oil production? | learn what coffee bean oil production is related to.

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When we open a can of coffee beans, we sometimes see coffee beans wrapped in a thin layer of fat. It seems that the oil evenly distributed on the surface of coffee beans is actually not oil, but a water-soluble organic substance that looks like oil. Coffee oil itself contains many aromatic ingredients of coffee, which can be dissolved in water, so the surface of your brewed coffee will not be covered with greasy grease. There are two reasons for the emergence of oilbeans. Stale shallow baked beans, fresh deep baked beans. The following in-depth discussion.

Can you still use the oil from coffee beans?

Fresh shallow roasted beans with light roasting heat and light brown appearance are dry and will not produce oil after baking. About six days after baking, they begin to appear the phenomenon of dotted oil (there are dotted oil droplets on one side of the coffee bean). Slight dotted oil does not mean that it is not fresh, but sometimes the flavor of shallow roasted coffee beans is at its peak. Continue to put, more than two weeks after the oven, the surface of shallow baked beans gradually covered with a bright glow, at this time the flavor of shallow baked beans has begun to decline, should avoid buying.

Fresh deep-baked beans with dark brown appearance show slightly glossy appearance after baking, and a large amount of oil begins to appear on the surface from the second day to the fifth day after baking. The well-oiled deep-baked beans do not mean that they are not fresh. On the contrary, the deep-baked beans will gradually dry out three weeks after they are baked, and finally become dry-flavored beans. Therefore, if you see coffee beans that are dry but dark brown in appearance, please pay special attention to whether they are marked with the date of baking, which is most likely to be spoiled beans.

The appearance of freshly baked shallow baked beans should be dry and oil-free, and the surface of freshly baked deep baked beans should be shiny. When buying coffee beans, the appearance of oil, no oil is a reference index to judge the freshness, but not absolutely. It is the best way to buy freshly roasted coffee beans with a good reputation and a baking date.

Reasons for oil production of coffee beans

When roasting coffee beans, the coffee beans will gradually expand and crack, so that the oil ingredients contained in the coffee beans themselves gradually emerge to the surface, making the surface glossy, and the more heavily the roasting is, the more obvious the situation will be!

Therefore, generally speaking, light-roasted coffee beans are almost not easy to produce glossy light, so do not use the oil condition to judge the freshness of light-roasted coffee beans. as for coffee beans from medium baking to deep baking, because the coffee beans are roasted for a long time and the degree of expansion is obvious, the carbon dioxide and other gases and oils of the coffee beans are easily discharged from the coffee beans themselves, resulting in the coffee beans being full of oil within a few days. But this does not mean that the coffee beans are not fresh, it is just the result of baking!

If you really want to know the freshness of coffee beans, the most recommended is to buy high-quality boutique coffee bean stores, the packaging will be marked with the roast date of coffee beans, and when you have further questions, you can also directly ask the store coffee beans, roasting methods and cooking suggestions, communicate with each other and grow.

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