Shiny or not?

[Wharf Rat]

Hi,

So, is it good for roast beans to have a shiny, oily sheen? Or, is that just one roast style? I ask because at least one well thought of roaster who posts her sells roast beans that look like they drip. Yet other posts seem to imply that oily beans are bad. What's the deal?

Bob

[Andyman]

Some beans may have more oil than others but it mostly depends on the roast. City roast is not going to show as much of the oils as a Vienna roast. The darker you go the shinier the bean will get.

[Mister Moo]

I've can't think of anything I ever roasted that benefited from a show of more than the slightest surface oil (appearing days after the roast was complete). But some people like their scrambled eggs cooked dark brown, too.

[MrJerry]

I love to see the oils on the outside of the bean...dark roast but not too dark.

How do you like your eggs Mister Moo!?! I gota know.

[floydpink]

I am probably imagining it, but believe that the more oily the beans, the harder it is for me to get a proper tamp.

Am I imagining it?

[mosesbotbol]

I do not like them oily on the outside.

The consumer in general likes to see oily beans.

[mosesbotbol]

Originally Posted by floydpink

I am probably imagining it, but believe that the more oily the beans, the harder it is for me to get a proper tamp.

Am I imagining it?

The tamp is always the same, the grind is what changes...

[Mister Moo]

Originally Posted by MrJerry

...How do you like your eggs Mister Moo!?! I gota know.

Usually over easy but, when scrambled, dry but unbrowned. A couple of tablespoons of water makes them fluffier; milk more substantial. A pinch of tarragon and a faint dusting of paprika. Is there another way?

[MrJerry]

Originally Posted by Mister Moo

Usually over easy but, when scrambled, dry but unbrowned. A couple of tablespoons of water makes them fluffier; milk more substantial. A pinch of tarragon and a faint dusting of paprika. Is there another way?

The paprika is indeed the secret!

[Mister Moo]

Originally Posted by floydpink

I am probably imagining it, but believe that the more oily the beans, the harder it is for me to get a proper tamp.

Am I imagining it?

Not imagining, IMO. Oily and oil-spotted grind is definitely stickier than grind from dry-surfaced beans. It seems to compact with more enthusiam.

[novasurf]

http://www.clubstogie.com/vb/showthread.php?t=139798

[MrJerry]

Oily beans are the best, trust me on this one! I've never had one of my clients complain about it, as a matter of fact they've been coming back for more for over 8 years.

[germantown rob]

This debate will remain for as long as there is coffee to roast. I prefer to find 2nd crack and get sheen and oils and chocolate. Some go for the fruits and nuts so they avoid 2nd crack, to each there own. Some beans don't like 2nd crack others do.

[germantown rob]

Originally Posted by Mister Moo

I've can't think of anything I ever roasted that benefited from a show of more than the slightest surface oil (appearing days after the roast was complete). But some people like their scrambled eggs cooked dark brown, too.

I hate eggs but if you don't get the bottom of that thin crust pizza to have a crunch than I will never pass over another $2.