Freshly roasted beans – dry and hard vs oily and soft?

Freshly roasted beans – dry and hard vs oily and soft?

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Freshly roasted beans – dry and hard vs oily and soft?

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Freshly roasted beans – dry and hard vs oily and soft?

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Freshly roasted beans – dry and hard vs oily and soft?

Freshly roasted beans – dry and hard vs oily and soft?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Freshly roasted beans – dry and hard vs oily and soft?

Setup: 500g water to 30g dark roast beans, Comandante grinder, Aeropress

My daily driver is a locally roasted bean that is “oily and soft” by my definition. I like 3 of their varieties that are all “oily and soft”.

I’ve been given and tried quite a few beans from other roasters that I would qualify as “dry and hard”. Harder to grind, dry and staticy grounds.

Does it make sense that moisture content of the beans drives what I like or not, as long as it’s a dark roast?

What is different in the bean or roasting process between the two that could result in oily and soft, but typically darker grounds, and dry and hard?

My hypotheses is that the dry ones may be roasted longer at a lower temperature.

Thanks!

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