Is it good to have oil in coffee beans?

Spring is warm and sunny, and the temperature here in Chongqing is getting higher and higher, so recently more friends have asked whether fresh beans should be dry on the surface, and those with glossy light must not be fresh, right?

The answer, of course, is: no

The oil performance of coffee is mainly related to temperature and baking degree. Generally speaking, the shallower the roasting degree, the less oil on the bean surface after roasting. The deeper the roasting degree, the more oil the beans will show. In the same way, the same is true of the relationship with temperature. If the temperature is low, the speed of oil production on the surface of beans is slow, while when the temperature is high, the speed of oil production will be accelerated!

The process of coffee oil production is mainly carried out in the following order: coffee beans do not produce oil / secrete less oil / begin to secrete oil-oil secretion is enhanced-oil is glossy-oil has been removed and dried back to the coffee bean itself-the bean surface is dry again-and then continue to produce oil (at this time, oily coffee is already very bad to drink).

The following picture hopes to help you understand the effect of baking degree and temperature on the performance of bean fat.