Let’s start by talking about oily beans. Oily nuts come from chemical reactions between internal nuts and oxygen. If the baked beans are too long where the internal shell cracks and exits the CO2, it will react with oxygen immediately and make it oil. If they are baked a little lighter, they will still develop a taste that helps coffee look bolder, but does not get that reaction. I like to think that oil in nuts is the kindness of leaky coffee. I avoid it by all means. However, if you let our beans send you to sit for several weeks, they will be oily, because the reaction will eventually happen.
I am Core Core Starbucks for years, in fact, Sumatran is my favorite. At some point, I started branching from Starbucks and still appreciated heavy and homely beans, but I had developed a dislike for nut agility. I then learned the main reason I like Sumatra, because it can handle too baked better than almost other beans. As soon as I learned this, I branched out with other beans, and honestly, I like all the coffee areas for their unique taste. This feeling is gone if you bake your coffee dark.
So what if you like brave coffee? Thick coffee is a function of brewing like coffee itself. If you take baked beans and brew it in which direction, it will be brave. But if you take mild roast coffee and grind it smoother (thus increasing the surface area of nuts for extraction) will be bolder. Or you can also take mild grilled coffee and use more beans to get a bolder taste.
This leads to the last point of this discussion. You have control over your coffee. Most people brew with a few peanut spoons in grinders, they fill the coffee pot with water and enjoy the coffee they put in the pan that morning, don’t think about how the process will affect the taste. You lose some pleasure. You can modulate your coffee taste profile by adjusting water to the peanut ratio or adjusting the mill. This can have a big impact on flavor, so play with it and make the taste like you want if the bean is not brave enough, adjust your ratio and ground. Because everyone likes a different taste in their cup of coffee every morning, everyone can brew a cup of coffee as they want too. There is always a guide to brew, depending on the Brew method, but if you don’t like it, it just means you have to change the way you use the guide.
When you open a bag of new coffee beans and see brilliant oil shiny, you might be wondering: why do some coffee beans have oil while others don’t? There are simple reasons – and that might be not what you think.
Today, we dismantle mystery of oily coffee beans. What is told of the oil layer to you, and is it something you have to look for or avoid? Let’s start!
Why is coffee beans oily?
Contrary to the same myth, oil on your coffee beans does not always show freshness. Oily nuts are not just fresh beans, and non-greasy beans are not always stale. The oil you find on some coffee beans appears during the roasting process.
When you bake coffee beans, you start with raw green beans. About 400 Fahrenheit, your beans will reach the first gap, where they begin to develop and caramel. If you stop baking here, you will have light baked beans that hold on grassy and raw flavors. Beans baked with dark, past the second gap of around 450 fahrenheit, usually greasy. Oil appears from the beans when the chemical structure starts to break.
For that reason, roasted coffee beans and medium grilled are not oily – whether they are fresh or not. They just haven’t been baked long enough to draw oil out.
What’s the problem with oily coffee beans?
The biggest potential problem with oily coffee beans involves your grinder. If you buy a whole coffee bean – the only way to see oil on the surface of the bean – you have to grind it before brewing, and this is where things can be a little hairy.
Oil in coffee beans can clog your grinder, especially if you have a burr grinder or coffee machine with a default grinder. No one wants a clogged coffee grinder and cannot be used in the morning!
Another problem is that greasy beans are very, baked with darkness. You might like burning flavors and caramel from French roast coffee, but if you prefer complexity, you will not find it in oily beans.
Bottom-line
The short answer is oily coffee beans is dark baked beans baked outside the second gap. Despite general beliefs, oily coffee beans are not always fresh than non-greasy beans – they are only more intensely baked. Oily nuts can clog your grinders and generally show very dark grilled which is likely to have a burning taste. If your grinder can handle it and you like it, please and buy French baked beans! If not, you might want to stick to the mild grilled, roast medium, or the roast coffee bean is dark.
