Which is better, thick coffee beans or thin coffee beans?

The thickness of coffee bean oil is one of the important factors affecting the taste and flavor of coffee. During the coffee making process, the oil will dissolve in water, thus releasing rich aroma and taste. However, there are different opinions on whether the thickness of oil is good or bad.

Some people believe that thicker coffee bean oil can bring a richer and fuller taste. This type of coffee usually has a strong and deep aroma and can produce a more complex and lasting aftertaste. Such a cup of rich taste, aroma and long aftertaste of coffee can often bring people a sense of pleasure and satisfaction.

However, some people believe that thicker fats may cause unpleasant tastes such as bitterness or charring. These unpleasant tastes may be caused by over-extraction of bitter substances or burning residues.

In contrast, coffee beans with thinner crema are considered to be more refreshing and easy to taste. This type of coffee usually has a brighter and fresher aroma, and the taste is relatively light and easy to distinguish. For those who like a refreshing taste and obvious acidity, such a cup of coffee may be more to their taste.

In general, the thickness of fat is a very subjective issue, because everyone has different preferences for taste and flavor. Therefore, there is no absolute "good" or "bad" answer. The flavor differences brought by different fat thicknesses allow consumers to choose according to their own preferences.

Finally, it is worth mentioning that when buying coffee beans, you should pay attention to their shelf life and storage method. Whether the oil is thick or thin, fresh roasting and properly storing the oil will give you the best tasting experience.