Professional coffee roasting | Common defects in coffee roasting

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

When I saw this "Coffee Roasting Defects Pictorial" in home-barista and saw the hunter's delight, I kept it. Although you have to drink the coffee, you can find out a lot of problems by looking at it, and there is no conflict in logic.

Derived from the discussion of "Home Roasting Competition" (the object is washed beans)

Quaker: uncooked beans

Quaker

Charring: surface overheated scorch

Charring

Tipping: another kind of surface overheating or drum speed is too slow.

Tipping

Center line charring: excessive firepower caused by scorching and dehydration on the centerline before the explosion

Center line charring

Crater: crater (crater), caused by excessive firepower between the first explosion and the second explosion

Crater

Under roasting: not enough baking, just into a burst, beans flat and semicircular noodles into 90 degrees, used to test OK cup, not suitable for daily drinking

Under roasting

More dinkable roast: the explosion is completed, the centerline is slightly bulged on both sides, and the bean body is well expanded.

More dinkable roast

Bean expansion after 1st crack: after the explosion, the bean expanded and cracked, the centerline was not charred, and the silver skin in the seam could be clearly seen.

Bean expansion after 1st crack

Note: the center line will turn black before the second explosion, which can be used as a basis for judging the end of the first explosion and before the second explosion.