How much oil does the coffee bean produce, depending on its fineness or coarseness?

The fineness of coffee beans is closely related to their oil yield. Coffee beans of different fineness and coarseness will produce different chemical reactions during the roasting process, thus affecting the release of oil contained in the coffee beans.

First, let's look at the effect of fineness and coarseness on the oil yield of coffee beans. Generally speaking, smaller and more uniformly sized coffee beans tend to release more oil more easily. This is because during the roasting process, small particles with a relatively large surface area and uniform distribution can more fully contact the heat source and quickly conduct heat to the inside, reducing the temperature difference between the inside and the outside. In this way, in a high temperature environment, due to the good temperature uniformity and conduction effect, more oil is stimulated and released quickly.

Another important factor is the grinding method. If the coffee beans are ground into very small pieces or even powdered using a machine, more surface area will be exposed to the air, making it easier to react with oxygen in the air. This reaction will cause the oils in the coffee beans to be rapidly oxidized and decomposed, releasing more aroma and flavor substances.

However, not all cases mean less oil. In some special cases, coarser coffee beans can also produce rich oil. For example, in certain regions or specific varieties, due to their own characteristics or soil environment, even relatively large coffee beans can have high oil content.

In short, when considering the effect of coffee bean fineness on oil yield, multiple factors need to be considered comprehensively. In addition to particle size, factors such as grinding method, variety, and cultivation environment also need to be considered. Only after fully understanding these factors and making scientific and reasonable adjustments can the best results be achieved.