Roasting Defects – Are a flaw in the coffee beans while or after the roasting process. Here are 6 types of coffee bean defects we often faced.
1. Baked
This defect just tasted after brewed coffee. Some people describe the baked taste as “flat”, “hints of oats”, “tastes like bread or yeast”, or even tastes like “paper”. This defect appears when coffee beans do not fast enough reach the first crack, usually due to a lack of energy or heat in the roasting process.
2. Quakers
This defect can only be identified after the roasting process. This usually happens because soil conditions during the planting process are not acceptable thus inhibiting the development process of sugar and starch. Generally, Quakers can be identified after the roasting process in the cooling tray where some beans are brighter. Beans that are brighter must be sorted and discarded.
3. Overdeveloped
Overdeveloped is another type of coffee roasting defect. Some people call it “burnt”. This happens because the coffee beans are roasted for too long. The coffee beans will look dark and oily and tastes smoky, bitter, or tastes like ash.
4. Underdeveloped
Usually, there is a difference in the maturity of the coffee beans. The inner layer is brighter than the outer layer because of the uneven heat in the roasting process. The result will taste grassy like hay, and the coffee beans are hard to break down.
5. Scorching
Scorching is a defect where there is overdeveloped. These happen because of excessive heat, and the drum rotation is too slow. The result will taste like a mixture of grassy, bitter, smoky, and ashy, and each one tastes unnoticeable.
6. Tipping
Tipping is a defect that looks like scorching, its just that the blackened part occurs at the end or edges of coffee beans. Tipping happens because of a hot hit early on that’s too big, usually with a charge temperature too high.
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