Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Oily vs Dry Coffee Beans

Recommended Posts

I buy my coffee beans either from a local roaster or from a gourmet shop that sells private branded pre-packaged beans. The beans from the local coffee roaster shop are very oily. Once I'm done with the 1/2 lb batch, the container where I store them is slick and oily on the inside. When grinding these beans, my grinder has oil streaks, and the ground coffee tends to stick to the sides a bit. I find that I need to use much coarser grind with this coffee or my machine (Capress EspressoPRO Model #112) can't push water through.

On the other hand, the coffee from the gourmet shop is not nearly as oily compared to the other beans. I can use fine grind (1.5/2 setting on my grinder) and get somewhat better crema.

How oily should the coffee bean be? Does this vary with bean variety or freshness of the roast? Does it make a difference?

Edited by elion_84 (log)
Link to post
Share on other sites

The degree of exterior oiliness on a coffee bean has to do with two things: the degree of roast (most important) and how long ago it was roasted.

In brief, the darker the coffee is roasted, the more oil is on the exterior. After a coffee is roasted very dark, oil will continue to migrate to the surface over a period of time. So if you have very oily coffee, it was probably roasted to a dark roast a few days ago.


Michael Lloyd

Mill Creek, Washington USA

Link to post
Share on other sites

Back when I just bought two pound bags of arabica French Roast at the local wholesale club and froze it, pulling out a bit at a time as needed. I thought that coffee had to have a bit of oil on the surface in order to have a good rich flavor. Not the case. Careful bean selection and roasting can indeed produce phenomenal results from beans that have no evidence of surface ooil. I've also on occasion picked up a half pound or so from a roaster when visiting friends and found it to be flat tasting despite an abundance of oil. MGLloyd makes a good point - it was probably roasted very dark and also sat for more than a few days.

I'm now finding that beans rpasted t the point where they hahve just a hint of oil on the surface here and there are usualy to my liking - lots of oil and it either has a slight burnt taste from overroasting or is just plain flat and stale.

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

    • By Johnhouse
      Hello everyone!
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...