Under-developedUnder-developed refers to roast problems, usually too-light roasts. If a coffee is not roasted until the reactions responsible for the audible First Crack are completed, there will be... ...more flavors that result from long, low-heat roasting or a too-light roast level (before 1st crackAn audible popping sound heard during roasting. In coffee, one refers to "first crack" and "second crack," which come from two different classes of chemical reactions.: An audible... ...more is fully finished).: Baked flavor happens in under-roasted coffees haven’t developed their character, or coffees that simply sat in the roaster too long without enough heat. It can also happen to scorched coffees where the outside of the bean is browned and the inside is under-roasted. Flavors are typically astringentAstringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and... ...more, grain-like, sourSour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness... ...more, and bodyAssociated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more is thin and possibly gritty.
