How is the coffee bean oil coming out?!
Have you ever seen oily coffee beans? Why do some coffee beans have a shiny surface, while others are "dry and comfortable" without greasy? What is the relationship between the "oil" of coffee beans and the freshness? Should we buy coffee beans that are "oily" or "unoiled" in appearance?
Coffee oil that is not oil.
These "oils" distributed evenly on the surface of coffee beans are actually not "oils", but water-soluble organic substances that look like oils. "Coffee oil" itself contains many aroma ingredients of coffee, which can be dissolved in water, so the surface of your brewed coffee will not be covered with greasy oil.
There are two reasons: oil beans.
A stale shallow baked beans b fresh deep baked beans.
A) stale moderately baked beans
The "medium-light baked beans" with light roasting heat and light brown appearance are dry and will not produce oil after baking. About six days after baking, the phenomenon of "dotted oil" begins to appear (dotted oil droplets appear on one side of the coffee bean). Slight "dotted oil" does not mean that it is not fresh, but sometimes the flavor of medium-shallow roasted coffee beans is at its peak. Continue to put, more than two weeks after the oven, the surface of medium-shallow baked beans gradually appeared a layer of bright oil, at this time, the flavor of "medium-shallow baked beans" has begun to decline, should avoid buying.
B) fresh deep baked beans
Deep-baked beans with dark brown appearance show a slight 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 bright-looking "deep-baked beans" not only do not mean that they are not fresh, on the contrary, the deep-baked beans will gradually dry out three weeks after they come out of the oven, 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 their baking date, which is most likely to be spoiled beans.
So don't be fooled by "glossy" when choosing coffee beans.
- Prev
How does the label of coffee roasting distinguish the common sense of coffee
This is some study of coffee label. How to distinguish between several degrees of baking? If you see Italian, Vienna, Nanyi and other signs on the coffee label, do not mistakenly think that the coffee beans have anything to do with the above place names-probably not, because traditionally, "Italy" and "Vienna" are synonyms for the degree of roasting (or the way they are mixed).
- Next
Common sense of traditional Italian oak roasting method of coffee
There are many ways to roast coffee beans. Nowadays, most businesses use modern baking methods (hot air), which can not completely release the taste of coffee, nor can it be produced efficiently. However, professional, high-quality coffee roasters still insist on using the traditional Italian oak roasting method to bake coffee, which has a long history and can ensure the quality of coffee.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?