Coffee Bean Oil: Thick or Thin, Which is Better?

Coffee bean oil is an important coffee component. It not only gives coffee a unique aroma and taste, but also has a positive impact on human health. However, when choosing coffee beans, many people are often confused about the difference between thick oil and thin oil. So, is thick oil better or thin oil better?

First, we need to understand what thick oil and thin oil are. In coffee beans, thick oil refers to the surface covered with more colloids and viscous liquid; on the contrary, if there is almost no colloid or only a small amount of liquid on the surface, it is called having less or no visible oil trace.

Secondly, in terms of taste, thick crema data are usually rich, full and rich. This type of coffee usually has a strong floral and fruity aroma and a round and smooth taste. On the other hand, thin crema coffees are more refreshing and light. They usually have brighter acidity and a fresh taste, suitable for people who like light tastes.

In addition, during the roasting process, thick oil data is relatively susceptible to high temperature roasting. Because its surface is covered with more colloids and viscous liquids, these substances tend to be oxidized or produce bitterness at high temperatures. Therefore, you need to be more careful when roasting thick oil data. On the contrary, thin oil content is small and evenly distributed, which can better resist the impact of high temperature on the coffee flavor.

In summary, both thick and thin oil traceability have their own unique features, and there is no absolute superiority or inferiority. The most important factor is to choose coffee beans that suit your taste and preferences. If you like a strong, full, rich taste and floral and fruity aroma, you can choose a thick oil traceability; if you like a refreshing, light taste and bright acidity, you can choose a thin oil traceability. The most important thing is to try different types of coffee beans and find the one that suits your taste.