Why do some coffee beans have a shiny surface, while others are "dry and comfortable" without greasy?
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.
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Which are the defective beans that affect the flavor of high-quality coffee?
Moldy beans: cyan and white bacteria grow because they are not completely dry or are too wet during transportation and preservation, which will make the whole cup of coffee mildew if mixed into roasting and grinding. Fermented beans: there are two main causes: one is the process of soaking in a washing fermentation tank, which is formed by water pollution, and the other is that the moisture in the warehouse makes it ferment and make the beans.
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The relationship between coffee label and roasting degree
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 at all, because traditionally, "Italy" and "Vienna" are synonymous with the degree of roasting (or blending), and it does not mean that they are coffee from Italy or Vienna (as mentioned above, the European continent does not fail.
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