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Delonghi Esam 4200 Dry vs Oily coffee beans.

  • 02-03-2016 01:47PM
    #1
    moonstomp
    Registered Users, Registered Users 2 Posts: 55 ✭✭


    Hi all,

    I've just bought a Delonghi Esam 4200 bean to cup machine - currently in transit to me.

    Many of the 4200 reviews I've read have said that you should only use "dry" coffee beans in this machine, rather than "oily" beans. As a first time user of coffee beans - can someone explain the difference between the two types of bean and more importantly how I can tell the difference when I go to buy beans?

    Many thanks !

    George.


Comments

  • #2
    J_E
    Closed Accounts Posts: 5,734 ✭✭✭J_E


    From what I understand, it's usually the likes of flavoured beans and certain varieties that are oily and visibly look shiny. They tend to leave a gritty residue which can accumulate and cause issues with grinders over time. One of the reasons it particularly matters for integrated machines is because it's difficult to actually get into the grinder unit to brush it out without physically disassembling the machine or taking out the whole brew unit. Most places doing freshly roasted beans won't have this issue though, just something to keep in mind.

    I'm not entirely sure but I think that machine has a bypass doser - if you really love your flavoured coffees you might be better off grinding them with a hand grinder and then scooping that into the bypass doser.


  • #3
    donnacha
    Registered Users, Registered Users 2 Posts: 2,302 ✭✭✭donnacha


    moonstomp wrote: »

    Many of the 4200 reviews I've read have said that you should only use "dry" coffee beans in this machine, rather than "oily" beans. As a first time user of coffee beans - can someone explain the difference between the two types of bean and more importantly how I can tell the difference when I go to buy beans?

    The longer coffee beans are roasted for the more oily they get before they eventually combust! The roast profile descriptions in the link below arent really used in Ireland/Europe but the images should give you a feel for how a different roast profile will affect the bean.
    http://legacy.sweetmarias.com/roasted.pict-guide.php

    Most of the Irish roasters wouldn't be roasting to the point of seeing oils on the beans. You'll find most of the 1kg bags of beans on supermarket shelves will be oily and probably have descriptions like espresso roast/bean on them. Avoid those and buy freshly roasted and you'll be grand.


  • #4
    moonstomp
    Registered Users, Registered Users 2 Posts: 55 ✭✭moonstomp


    Thank you both for the replies - really helpful.

    Now I just have to get myself some decent beans !


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