The causes and effects of oily coffee beans

The causes and effects of oily coffee beans

Coffee is one of the most popular drinks in the world, and coffee beans are an important raw material for making coffee. During the roasting process, we often find that coffee beans have oil. This article will explore the reasons why coffee beans produce oil and its impact on production and taste.

1. Cause

First, we need to understand why coffee beans produce oil. This is mainly due to the removal of internal moisture and high temperatures during the roasting process. When the temperature reaches a certain level, the fat inside the plant cells begins to dissolve and gradually turns into liquid form.

Secondly, during the baking process, as time and temperature increase, gelatinization will also occur. This reaction causes starch molecules to break and release more soluble substances and organic acids. At the same time, oxidation reactions at high temperatures will also promote the production of fats.

Finally, there are other factors in the roasting process that may cause the coffee beans to produce oil, such as roasting time, roasting temperature, and coffee bean variety. These factors will affect the chemical reactions and material conversion processes inside the coffee beans.

2. Impact

The oil in coffee beans has a certain impact on the production and taste. First of all, the oil will change the color and appearance of the coffee beans. Unroasted green beans are usually light yellow or dark green, while after roasting, they appear dark brown or even black, and the surface will be shiny.

Secondly, fat also affects the taste. Because fat has lubricating properties, it can increase the smoothness of the coffee taste and make the taste fuller. In addition, during the brewing process, because the fat dissolves in the water to form an emulsion state, it further enhances the aroma and flavor of the coffee.

However, in some cases, too much oil can cause adverse effects. For example, when using a fully automatic or semi-automatic machine to make espresso, the oil may clog the pipes and filters of the coffee machine. In addition, too much oil may also cause the coffee to taste too strong or bitter.

3. Control

In order to control the degree of oil production in coffee beans, some measures can be taken. The first is to choose the appropriate roasting temperature and time. Different varieties of coffee beans require different temperatures and times when roasting to achieve the best results. By adjusting these parameters, the degree of oil production can be controlled.

The second is to choose the right baking method and equipment. Traditional baking methods such as drum baking usually produce more fat, while fluidized bed or airflow baking produces relatively less. Therefore, when choosing equipment, you need to consider its impact on the amount of fat generated.

Finally, the storage and packaging methods. Sealing freshly roasted coffee beans with more oil can slow down their oxidation and keep the taste longer.

in conclusion

In short, the oiliness of coffee beans is a normal phenomenon during the roasting process, due to the influence of temperature and chemical reactions. Oil not only changes the appearance of coffee beans, but also has an important impact on the taste. By properly controlling the roasting parameters and storage methods, better coffee quality can be achieved.