Coffee bean oil disappears? Explore new research to solve the mystery!

Coffee beans contain a lot of oils, but during the roasting process, these oils seem to disappear without a trace.

Scientists have been working to unravel this mystery. Recent studies have shown that during the roasting process, the oils in coffee beans undergo chemical changes and are converted into other substances. Specifically, when coffee beans are heated to high temperatures, the oils in them are oxidized and broken down into acids and ketones.

This phenomenon can explain why you rarely smell a strong greasy vegetable flavor behind the rich aroma. This is because as coffee beans are heated and processed, a large number of volatile substances (such as acids and ketones) are produced, which mask the vegetable oil taste originally present in the coffee beans.

Although we cannot completely deny the existence of oils in coffee beans, the chemical changes they undergo during the roasting process make it difficult for us to directly perceive them. This also explains why there is an oily layer when brewing coffee, because these oils are released into the water.

However, it should be noted that not all coffee beans produce the same degree of oil disappearance. Different types and brands of coffee beans may react differently during the roasting process. Therefore, when choosing and making coffee, we can choose coffee beans that suit our taste needs according to our personal taste preferences.

In short, although coffee beans are rich in oils, these oils will undergo chemical changes and transform into other substances during the roasting process. Therefore, when enjoying a cup of delicious coffee, you don’t need to worry about whether the original greasy taste of the plant in the coffee beans is missing.