Hi. The light/medium isn’t oily at all, and even the medium/dark is pretty dry. We roast on Loring roaster that uses convection as the only heat transfer to the beans. Traditional drum roasters operate with convection and direct conduction from the beans touching a (usually) rotating iron barrel. This causes more surface degradation allowing more oil to seep out. So even at the same final roasting temperature, the Loring beans will look a little lighter and have less oil on the surface.
These are taking a long time to ship
Hi there. This is roasted to order. But, I don’t see an order on your account.
Ok thank you, looking forward to trying them
So if your process doesn’t pull as much oil out of the bean and your beans don’t end up with detectable oil… did they have none to start with?
There is oil that naturally occurs in coffee beans. Normally it will be contained in the cell walls. When you roast coffee, the water in the cells turns to steam and the cell walls rupture (just like in pop corn). This is why roasted coffee beans are larger than green coffee beans, and the darker the roast, the more the bean expands. This also allows a path for the oils to seep out. The longer it’s roasted, the more cellular damage and the more the oil can seep. In a traditional drum coffee roaster, there is the heat from the hot air that roasts the whole bean, as well as the heat of conduction from the bean touching the hot iron drum. This causes extra surface damage on dark roasted beans, and the oils can come out even faster. So even if we roast the coffee to the same bean temperature, ours will appear less oily.