On Mon, 14 Jul 2008 10:16:32 -0700, sf wrote:

>On Mon, 14 Jul 2008 18:22:44 +0200, ChattyCathy
> wrote:
>
>>he ordered some 'special' coffee beans from Brazil. (I couldn't
>>tell you what beans/brand/whatever if you held a gun to my head). I
>>remember that they were very dark and 'oily/shiny' in appearance (which the
>>Boss said was a Very Good Thing).
>
>That's exactly what you look for in coffee beans. Stay away from the
>dull, dry ones.

Hmmm- whether coffee is oily looking or drier is done in the roasting
process. As someone who sells roasted coffee, the majority of our
Kona beans are roasted to just before the oils come out. Kona is
flavorful and aromatic and a great coffee and is perfect at "just
before 2nd crack" <g>. Imho, over roasting to oils or beyond is a way
to mask the difference in the bean quality. So if you have varying
degrees of beans from junk to not so junk, over roasting masks all
those variances and you end up with dark roasted beans.

When you have great beans to begin with,one can roast to one's
particular flavor. You lose the delicious chocolate taste in Kona if
over roasted.

Different kinds of coffee have different "best roasts" and it is up to
one's palate but it is not categorically correct to say all beans
should have oil on their surface.

Coffee oils tend to break down, chemically, and can become rancid
which is nasty.

Just my $.02 although DH is out side roasting for our customers as I
type here.

aloha,
beans
roast beans to kona to email
farmers of Pure Kona