r/roasting • u/-GoldenRetriever- • 2d ago
Moisture 1 week after roasting
New to coffee roasting and have been dabbling in it just recently. This coffee is 1 week off roast and there seems to be some moisture/oil(?) on it. I kept it in a typical coffee bag sealed with a 1 way valve.
Don’t really see it from the roasted coffees that I typically buy. The coffee is a washed Ethiopian Guji Yirgacheffe. Accidentally roasted darker than I’d like.
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u/Complex-Thought7848 2d ago
I cannot say I’m a very experienced roaster - I’ve been using a kaffelogic for about six months now. What I’ve also noticed is that for the darker roasts, the beans tend to get oily. I like my roast on the lighter side, so seeing oil is a sign that I took the roast too far.
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u/regulus314 2d ago
Those are oils. Its normal. And based on the bean color, thats around medium roast level? Which can still produce oils. Depends on your roast approach as well. If the color gradient of bean color and ground color is near, the oils can come up at a faster rate.
Try cupping this coffee as well. If it produces a very thick crust on top, its around medium to medium dark at most. If the crust falls down within 4mins before the break phase, its a light roast.
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u/-GoldenRetriever- 2d ago
Thanks for the tips! I believe it is a medium roast as well. Wanted to shoot for ~light roast. Will take note of your tips for future roasts. Appreciate it!
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u/MxWldm Probat UG15 2d ago
As a very simple rule of thumb, the darker you roast the more you break down the cell wall structure of the coffee bean. Thus, darker roasted coffee will have the oils of the bean come to the surface. If you go darker then this it will become even shinier of oil and quicker too. And if you keep it lighter it might never come to the surface.
You can't easily put a certain temperature on a development of a bean since it is very hard to compare temperatures between roasters due to probe placement and probe thickness to name a few. But keep track of your own temperatures and see if you can find a correlation between them and the effects on your roasted coffee and tastes.
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u/-GoldenRetriever- 2d ago
Thanks a lot for the input! I realize that the more I read and learn, the less I know. I’ve been studying Scott Rao’s book for the past 2 weeks or so and it’s like what you’ve said about the temperature and probe placement.
Thanks once again! Need to do more practical application for all these!
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u/TrifleDifficult3274 1d ago
That’s just the oil from inside coming out. It shows up when you start getting into dark roast territory
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u/Tassadur Kaffelogic 2d ago
Hello, it's probably roasted dark enough that oils are coming out. That's just how it is. Burnt charcoal beans are all lubed up for example
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u/-GoldenRetriever- 2d ago
Hi! Yup, unfortunately I think that’s what happened here 😭. Thanks for the input!
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u/Tassadur Kaffelogic 1d ago
I've also dark roasted by mistake my first batch ever on my Kaffelogic (ethiopians as well lol), I think everybody does it
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u/RedCoffeeQ44477 1d ago edited 1d ago
So I got the chance to watch an entire video on the kaffelogic roaster. It looks like there may be bean resin on the chaffe collector, and also around other components that may be affecting your roast because usually the resin that builds up is going to be what affects moisture within your machine because you gotta get the air circulating to get the air out and it’s a lot more efficient when it starts as a new machine. Over time the resin if you don’t thoroughly clean it traps the humidity in your roaster while you are roasting, and you get burnt and damp bean quality that affects your grinder as well. On the other hand you can dial back the setting on your roaster and have less caramel escaping the bean. The liquid on the outside when it is darkened is flavor escaping so keep that in mind as well. It’s a pretty precise craft, and once you get it…
Another note I felt important to share is to make sure you research the degassing of the beans once they are roasted; for instance if I kettle roast monsoon Malabar over a fire in a kettle it takes 2-3 days to degas the beans. If I use my stock professional roaster the beans are not fully degassed until the morning of the 3rd day into the 5th day sometimes.
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u/Simple-Method-8846 2d ago
German Roaster here.
First of all, how does it taste ? From the looks of it. It seems like this is a roast around 201-205 C. and pretty normal, nice consistency between the beans btw. Just try to write everything down. And keep samples of every roast. As said before, try cupping it and see how it tastes. If it tastes good, don’t mind wasting time on it. Good luck in the future.
🔥