The truth about the more oil in coffee beans, the better

The idea that more coffee bean oil is better is widely circulated among coffee lovers, but the truth is not so. In fact, too much coffee bean oil may have a negative impact on the taste and quality of coffee.

First, we need to understand what coffee bean oil is. When the roaster puts the raw coffee beans into the roaster for heating, the water in them begins to evaporate, and as the temperature rises, some of the substances contained in them are converted into gaseous form and released. At the same time, at high temperatures, some fatty acids are oxidized to form volatile substances, which interact with other compounds to form complex and aromatic aroma components. These volatile substances are what we call "coffee bean oils", which give each type of coffee roasted to different degrees its unique flavor.

However, when excessive addition or a large amount of "coffee bean oil" that has not completely evaporated exists, some problems may occur in the taste. First, the "heavy" taste may make people feel thick, sticky, or even a little greasy. This is because too much coffee bean oil will form an oil film in the mouth, which hinders the release of the aroma and taste of the coffee itself. Secondly, too much coffee bean oil may also make the coffee bitter or burnt. This is because under high temperature, some fatty acids will be oxidized to produce bitter substances, and over time, these substances will further transform into a burnt taste.

In summary, when pursuing the taste and quality of high-quality coffee, it does not mean that the more "coffee bean oil" the better. Appropriate and reasonable control of the "coffee bean oil" content produced during the roasting process can ensure the characteristics of balanced flavor, refreshing taste, and lasting sweetness. Therefore, when choosing to buy or roast at home, we should focus on choosing high-quality, fresh, suitable for personal taste preferences, and products from regular manufacturers.