We are often asked why our coffee beans sometimes have a glossy finish.
Coffee beans contain essential oils in addition to water. Since coffee is a natural product, the essential oil content can naturally vary.
At ONESTO, we generally roast our coffee to a medium to dark (i.e., "Italian style") and until the beans reach the second crack. To perfect our premium coffee, we roast at approximately 180-220°C for about 20 minutes – this can vary slightly depending on the variety. We keep our specific roasting methods and methods to ourselves – after all, magicians never reveal their secrets…
During roasting – that is, dry heating – the water inside the bean expands and ruptures the bean's skin. This bursting releases the essential oils. The Maillard reaction begins, and the beans start to brown. Coffee beans also contain fructose, which caramelizes due to the heat, adding further notes to the aroma.
Gentle and slow roasting reduces the acidity in coffee. In summary, a long roasting time at low temperatures results in mild, easily digestible coffee.
Because the beans are roasted at low rather than high temperatures and the procedure is carefully monitored by our master roaster, the beans do not dry out as much as, for example, industrial coffee, which is subjected to 800°C for 5 minutes.
The essential oils, from which we lovingly coax out their flavor potential, are not burned, but rather distributed throughout the beans. Therefore, if our beans have a sheen, this is solely a characteristic of carefully and expertly roasted premium coffee.
We hope you enjoy it as much as we do.
