Prez, is this a PSP bag of coffee?


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1 hour ago, forgop said:

Roast them long enough and the oil will pop.

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Precisely.  I used to "fall" for that every time, still do occasionally.  Oil on the outside to that degree can mean overroasting and unintuitively lead to a less flavorful cup than the drier looking beans.  

But, just like cigars, drink (smoke) what you like.  In these areas you should be selfish.  Yours is the only opinion that matters.  

 

- MG

 

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I have had plenty of oily dark roasts that still produce a good cup but can't help but think that those oils may be better served if they weren't "over roasted". If it tastes good, who cares.

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overroasted, will be ok but will lose flavors faster, so shortening shelf life.

good bit of chaff clinging to the oils too..........

 

drink up !!

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3 hours ago, Guyman1966 said:

I'm not a fan of overly oily coffee beans.  It clogs up my grinder. 

Seconded.  This really messes with my grinder....

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21 hours ago, havanaclub said:

Very interesting.
I will say the cup I brewed with my areopress was full of flavour.



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That's one of my favorites. Have all the "Kicking Horse" coffees here.  The grinder hopper is full of their "454 horsepower" blend ATM, and the "Three Sisters" is some of the smoothest coffee I've enjoyed. 

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That's one of my favorites. Have all the "Kicking Horse" coffees here.  The grinder hopper is full of their "454 horsepower" blend ATM, and the "Three Sisters" is some of the smoothest coffee I've enjoyed. 



Thanks Buzz. I'll have to look out for the 454


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Sorry to say, but oily beans is the exact opposite of a quality sign. This here seems not so much a matter of over-roasting but a matter of "over(long)-storing". Those may have suffered from elevated storage temps (not an overly dark roast, here). Beans should always (always!) appear matte and dry!

Is there a date of roasting quoted on the package?

There is also a way of artificially flavouring beans, which then look in a similar way glossy.....

If they still taste good - use them up soon.

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Sorry to say, but oily beans is the exact opposite of a quality sign. This here seems not so much a matter of over-roasting but a matter of "over(long)-storing". Those may have suffered from elevated storage temps (not an overly dark roast, here). Beans should always (always!) appear matte and dry!

Is there a date of roasting quoted on the package?

There is also a way of artificially flavouring beans, which then look in a similar way glossy.....

If they still taste good - use them up soon.



This forum is full of information. Thanks. I will check the bag. There is a best before date. End of the year dec 2017.
Taste was great. That's for sure. I will tell you, I was surprised when I saw the amount of oil on the beans.


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Oil is not necessarily an indicator of quality/poor storage conditions in dark/French Roast coffees like this one, though this is certainly true of anything on the medium or lighter side of the spectrum. Once you roast into the second cracks (Light Vienna and on) there will be quite a lot of oil present after resting the beans for just a couple of days. That said, there is some evidence of "tipping" in a couple of the beans (when the beans don't move around in the drum/vat too much so they get too much heat on particular areas), though this can be caused by other factors than roaster-error.

(More info on how to determine roasting errors here: https://coffeecourses.com/coffee-roasting-mistakes-photos/)

As to the storage, provided that the beans are stored in a vacuum-sealed bag (and these are) the coffee should be perfectly fine by the printed date...though, let's not kid ourselves, there will always be some quality loss after too long regardless of storage. When I was learning how to roast, the rule I always heard was called the "Rule of 15": green, unroasted beans are "fresh" for (at maximum) 15 months, roasted beans are "fresh" for 15 days, and ground coffee is "fresh" for 15 minutes. Bear in mind that these are "normal" conditions, and don't necessarily apply to vacuum-sealing; though once you open up that bag, there's definitely a countdown timer.

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Our first Divan was in the merlo coffee factory. I loved those days as i would play around with coffee (roasting/blending/cupping/pouring) as much as I did with cigars. 

I can't better the information you have received in prior posts. Always a knowledgeable lot here :D

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7 hours ago, Fugu said:

Sorry to say, but oily beans is the exact opposite of a quality sign. This here seems not so much a matter of over-roasting but a matter of "over(long)-storing". Those may have suffered from elevated storage temps (not an overly dark roast, here). Beans should always (always!) appear matte and dry!

Interesting comment.

I always purchase my beans from specialist shops that roast their beans fresh in small batches on three to five days of the week (*), and their dark roasts do tend to come out quite oily.  Until I got sick and tired of having to clean my machine on a weekly basis, my go-to bean would be a Cuban Turquino Lavado, and the beans would be so oily and sticky that they would not even flow easily through the hopper into the grinder.  Brazilian Bourbon or Santos presented the same problems.  

 

(*) For Londoners, this would be the Algerian Coffee Store on Old Compton Street or Monmouth Coffee at either Monmouth Street or Borough Market.

 

 

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Coffee for me is an early morning obsession. I even own a hobby coffee company that used to be full time. Now just at Christmas for corporate gifting. www.rocketfuelcoffee.com

Sent out after from the roaster at two days to a week. Sometimes beans on Ethiopian Yirgacheffe can be oily after a bit, but not lighter ones like Kona or Jamaican Blue Mountain.

Depends on the kind.

CB

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On 15/05/2017 at 2:42 AM, gweilgi said:

I always purchase my beans from specialist shops that roast their beans fresh in small batches

What I do....

 

On 15/05/2017 at 2:42 AM, gweilgi said:

my go-to bean would be a Cuban Turquino Lavado, and the beans would be so oily and sticky that they would not even flow easily through the hopper into the grinder.  Brazilian Bourbon or Santos presented the same problems.  

Still, not a quality token. Coffee roasting is an art. There are too many out there claiming to be the real deal, who have no clue. Pic above is proving that - should it not be a storage issue. Small oil droplets are acceptable in darker roasts but certainly not stickly oily as you are describing.

Side note - all this laminated plastic-metal-film high-tech (and environmentally costly) coffee-packing nowadays - there is a reason: Oils and oxidation. My roastery (not one of the new "hipster" ones, but a traditional one with a 175 yrs in business) is weighing in their non-prepacked coffee, be it light or dark, into simple double-layer paper bags. These would be stained with oil were their beans not always bone-dry. Beans, and particularly oils inside beans, are protected from oxidation by their own CO2 emissions, which is fully sufficient for a week or two in paper. No need for hitec bags, claiming to protect from oxidation, but also serving in simply masking roasting flaws such as excessive oil appearance.

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