What looks like a baking flaw? What is the flavor of baking defects? What are the effects of flavor?

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Moderate

"American baking". If it is a little darker than moderate, it may be "urban", also known as "normal" or "brown": make the color as dark as possible without oil on the surface.

Viennese style

An American term meaning slightly darker than medium baking. This baking has dark brown spots and a little oil on the surface. Also known as "light French" or "citywide" baking.

depth

"Spanish", "Cuban". Coffee beans have a little oil on the surface, sometimes called "dark brown" or "French roasting."

Continental type

It can also be called "double baking"; "high". In the United States, it is divided into "French baking", "New Orleans baking" and "European" baking. The roasted coffee beans have a similar dark chocolate color and can be described as "deep", "deep French", "heavy" and "Italian" roasting.

Italian style

In the United States, this kind of baking is deeper in color mastery than in Italy, and is sometimes called "concentrated" baking. This coffee bean is almost black and very oily. Its main taste comes from the taste of baking rather than coffee. Coffee beans should never be burned black.

Baked Coffee roasted coffee beans

The long baking time before explosion is the main reason for the production of baked coffee. Unfortunately, this flaw is not visible to the naked eye and can only be identified by taste. Usually, baked coffee is accompanied by a plain flavor and no sweetness, which is described as bread or paper.

The development of Underdevelopment is incomplete

Underdeveloped beans tend to have a "grassy smell" and lack the aroma of caramel. When the bean baker wants to do shallow baking, sometimes the development is not complete. At this point, the baker needs to adjust the baking curve slightly.

Overdevelopment is overdeveloped.

The opposite of incomplete development is overdevelopment. There is only a slight difference between "deep baking" and "overdevelopment". According to Matt Perger, there is no such thing as "overdevelopment".

However, it is still a mistake to bake deeper than expected, which is a flavor that many professional consumers do not like. These coffee beans look black, oily and sometimes even scorched. The cup test will have a charred, bitter taste, with a smoky and peat flavor.

Quaker bean

Quaker beans are essentially immature coffee raw beans, which are difficult to identify in manual sorting of raw beans. They are usually caused by poor soil and limit the accumulation of sugar and starch during growth. Technically, this is not a baking flaw, but Quaker beans are usually found only in roasted coffee beans.

Quaker beans are lighter in color than coffee beans baked in the same oven. If they are not singled out, they will bring dry, paper and grain cups.

Scorching burnt beans

When the temperature in the furnace of the bean dryer is too high and the rotational speed is too slow, scorching will occur. Burnt beans are very easy to identify. Dark, charred patches appear on the flat part of the surface of the coffee bean-the whole bean is actually scorched. These coffee beans taste noticeably oily, smoky, and even look like burnt meat.