Coffee tasting and describing the defective flavor of coffee what is the taste defect of potato?

Potato defects in coffee, also known as potato taste defects, or PTD, occur in coffee in Rwanda, western Uganda, Burundi and the Democratic Republic of the Congo.

It smells and tastes like the name: raw potatoes.

The visual recognition rate associated with PTD defective seeds (or coffee beans) is very low, if any. In fact, most defective seeds look perfectly normal to the human eye, with no visible pests or ultraviolet fluorescence.

Therefore, unlike other defects, there is no "preventive maintenance" in the treatment or classification method, which manufacturers can do to ensure a high reduction rate of PTD. However, there is a smell associated with this defect and is easily identified in freshly ground roasted coffee.

In our study that followed PTD, the average incidence of this defect was 1550g. This means that every 3.3lb or so, the chances of hitting a PTD seed (coffee bean) are quite high. It also means that the chances of potato defects in a 12-ounce bag are low. Of course, there is a lot of randomness, which is the nature of wild animals. The defect itself has no known toxicity, and if you encounter it after brewing, it is safe. However, since a defective bean can affect the taste of brewed coffee beans, we will share our suggested steps to avoid tasting potatoes.

The recommended solutions for avoiding coffee potato defects are as follows:

1. When preparing these coffees for any brewing method, be sure to smell the ground coffee carefully before brewing.

2. If possible, use a small amount of ground coffee instead of grinding a whole bag of coffee at once.

3. For home brewing, we recommend that each grinding