Shiny coffee beans in a hopper look tempting, but what’s with that oily sheen? Oils are a natural part of coffee, making up 15-18% of a bean’s weight, and they play a big role in flavor. For beginners, understanding oils helps you store beans right and avoid a rancid brew.
➡️ Oil basics: Roasting pulls oils to the bean’s surface, especially in darker roasts. Fresh beans might look oily due to gas release, but that doesn’t mean they’re bad. Over time, oils oxidize, turning flavors sour.
💡 Keep it clean: Oils can stick to hoppers, so wipe them down weekly with a damp cloth. This prevents old oils from tainting new batches.
📈 Freshness myth: Oily doesn’t always mean stale, and dry doesn’t mean fresh. Focus on storage—like using sealed hoppers—to slow oil oxidation.
Curious about your beans? Check their shine next time you brew. What’s one thing you’ve noticed about oily beans, and how will you tweak your hopper routine? Spill the beans!
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