How to judge whether there are defects in a bean by cup test what method is used to test the baking defects

There are many different roasting defects that can affect the taste of coffee. You may taste the burnt and mushy taste of burnt coffee, or even the light and bread-like taste of roasted coffee.

As a baker, you don't want these flavors to outweigh the hard work you do on the oven. Identifying these defects through vision and taste will help you bake to a higher standard and in a more consistent manner.

Why is it important to identify baking defects

Baking defects can affect the taste of baking in different ways. It ranges from a slightly vague flavor to an overall overwhelming flavor. Identifying these defects and how to solve them means that the coffee can give off the flavor you need, and your roasting is consistent.

Whether you are baking a classic espresso mixture or a limited edition miniature batch, consistency is key. Customers are accustomed to the flavor characteristics of their daily coffee and pursue special flavor or single origin and small batches. Roasting defects can interrupt the consistent and special flavor of these coffees, so it is essential that they be identified after baking during the quality control phase.

Cup test to determine baking defects

There are several ways to identify roasting defects in batches of coffee. I talked to two experienced roasters in the Cape Town area and discussed how they identify them and any techniques for doing so.

After we start with the cup test and determine the flavor characteristics, and then develop the flavor characteristics by roasting, we use V60 handmade coffee to make coffee so that we can evaluate whether we are still on track. If not, we will solve the baking problem.

"Bake today, have a drink tomorrow, and pay attention to all kinds of changes," Theo Snyckers, founder of Camissa Coffee Company Bakery, told me. "write down your handling of shoddy coffee. Through the cup test, you will always evaluate your coffee, and if the coffee is defective, you can adjust it in the next roasting. "

Each roaster has its own quality control program. The key to this is to be consistent in any choice. This way, you will be more likely to identify defects in baking.

You can also identify baking defects by manual inspection, as some obvious defects can be found in baked beans.

How to identify the baking defects in cup testing

Baking defects occur for different reasons and at different times in the process. Each defect has a different effect on the taste of coffee, which is why it is important to find the defect in the cup holder and adjust the roasting to fix it.

The defect is not obvious.

A batch of coffee may not be obvious. First, you may be able to find it visually. When you make a cup of coffee that is not obvious, you may notice that you are less likely to crust.

One of the reasons for this is that the degree of caramelization of sugar or the production of carbon dioxide during baking is not enough. This is why it may sometimes be difficult for you to form a thin roasted coffee shell.

The solution, Theo explained, is to extend the development time from the first crack to the end of the baking. However, please be careful not to burn too much sugar in the process.

Underdeveloped coffee can taste green, grass-green, hay, barn or pea-shaped. Theo also suggests that you taste the potential of beans, but you may find them more full-bodied.

It is impossible to find this defect by appearance alone. Instead, it must be identified by roasting and tasting coffee.

This happens if it takes too long for the bean to reach the first crack. This may be due to the lack of energy in the baked meat. To avoid roasting coffee, be sure to add enough energy to the roasting process so that it doesn't crack too late for the first time.

Of course, this does not mean that slow baking is never a bad thing. The problem, as Scott Rao puts it, is that when the "rate of rise" (Rate) collapses sharply, you don't get enough heat. Scott also said that in order to reduce the acidity in roasting, some roasters intend to bake roasted coffee.

You can determine the baking defects in the cup test. It can taste bread, flat, tasteless or light.

Sometimes this defect can be found without taste. You may notice that the flat surface of the bean is dark or charred. This is due to the overheating and slow movement of the photosensitive drum.

"there is not enough motivation to throw the beans aside, they sit on the side of the drum. This causes one side of the bean to burn, while the other side is underdeveloped. "

How do you prevent scorching? First, try to lower the charging temperature, which is the temperature at which the beans are put into the drum. Secondly, the speed of the baking drum can be increased to increase the power. Please be careful not to increase the speed of the drum too much. This will cause the beans to be pushed to the side of the drum, causing the same scorch defect.

You can expect burnt coffee to give off smoky, charred, bitter and smoky flavors, plus underdeveloped green, turf and hay flavors. These will overwhelm other flavors.