Does it mean that the coffee beans are not fresh when they are oiled? Does the oil from coffee beans affect the quality of coffee?

There are many coffee articles and coffee books that say, "the oil from coffee beans means that coffee beans are not fresh enough." "but Stephen's manager told you that this is not the case, which makes most people's concept of coffee incorrect, thinking that the reason for the oil is that the coffee beans have been kept for too long, ignoring other more important factors. In fact, there is no absolute relationship between the oil output of coffee beans and the long-term storage of coffee beans. Although long-term exposure does increase the amount of oil produced, the greatest impact is the degree of baking and the way of baking.

Coffee roasting method

In fact, as early as when the coffee fruit was first discovered, there was no coffee "roasting". Most of them chewed the fruit directly, then slowly developed into boiled coffee fruit and became "medicinal fruit juice". Finally, coffee roasting has been used to deal with coffee beans. Coffee roasting makes coffee not only take caffeine, but also feel meticulous flavor changes after brewing, which fascinates many people deeply.

It is also because of the prevalence of coffee roasting that coffee beans have the possibility of "producing oil." among them, it is necessary to first let people understand the way coffee is roasted. Coffee roasting methods can be roughly divided into three categories, namely, straight fire, hot air, and semi-hot air. Different roasting methods will bring different changes to coffee beans:

Direct fire roasting: the most important feature of the direct fire coffee roaster is that the drum will have small holes, so that the source of fire can directly contact the coffee beans, but it is also more difficult to control the heat, but if properly controlled, the aroma of coffee beans will be excellent.

Hot air baking: mainly using strong high-temperature hot air to blow the coffee beans in the coffee oven, so that the beans can be blown, the heat conduction effect is the best, the baking time is more time-saving and fast, and the coffee flavor is clean and bright.

Semi-hot air baking: also known as semi-straight fire baking, there is no hole in the contact surface between the drum and the flame, but the seemingly tight drum actually has a small hole on the innermost side to guide the hot air flow into the furnace to assist the metal of the drum to conduct heat, so that coffee beans are roasted evenly. The adjustment in the heat is more convenient than the straight-fire baking, and the flavor is characterized by a thick and sweet finish.

An important factor in coffee oil production-coffee roasting degree

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.

The knowledge of coffee is so deep and extensive that it is difficult to understand what it looks like in an article.

The main purpose of this article is to make sure that we do not have the myth that "coffee beans are not fresh when they come out of oil". Besides the roasting method and roasting degree, the characteristics of coffee beans will also have a great impact. For example, coffee beans in Africa are usually small and hard, usually light roasted, and there may be no oil at all even after roasting for two months, but there are some large and soft coffee beans, even at the same baking degree. If the heat is larger, the oil production condition may be more obvious, which are all factors that can be paid attention to.

Finally, I hope everyone can use the real flavor to decide the quality of this coffee!