Comun roast defects

Roasting coffee is a science, I had always admired coffee roasters, recently I have been learning a lot about roasting and as a basic we should know about the Comun Roast defects in order to improve the roasting process each day.

Here we go 😉

1) Very light:

Temperature: Low

Agtron: 65

Physical apperance: Raw hard, dim, very light color, underdeveloped bean.

Impact in cup quality: High aroma and acidity (but not complex), herbal and woody flavors.

 

2) Baked:

Temperature: Below 175ºC for too long.

Agtron: 55-65

Physical apperance: Slighty brille, very dim, opaque, rather light color, underextraction.

Impact in cup quality: Cereal and malty aroma and flavors, low acidity and sweetneess.

 

3) Tipping:

Temperature: Too high

Agtron: 45-55

Physical apperance: Uneven roast with dark spots that sometimes splits, overextraction.

Impact in cup quality: Smoky aftertaste, astringent flavors.

 

4) Scorching:

Temperature: Extremly high.

Agtron: 45-55

Physical apperance: Uneven roast with dark spots and stripes, overextraction.

Impact in cup quality: Smoky flavor, astringent after taste.

 

5) Too Dark:

Temperature: Extremly high.

Agtron: 55 or more.

Physical apperance: Very brittle, shinny, black, over extraction.

Impact in cup quality: Smoky aromas, low acidity, burnt flavor.