Patches of discolored burn marks on the coffee bean, due to a high-heat roast environment or other roast error.: Scorching refers to a roast error that can be discerned by inspecting the roasted coffee, where darker burn marks appear in patches, especially on the flat surfaces. These can be seen as the coffee reaches 1st crack, but can sometimes be hidden by roast color at darker roast levels. But the flavor defect that results will remain. It can easily be tasted in the cup; burnt or smoke flavors, or a lack of sweetness. It is usually the result of an overheated roast environment (initial drum temperature too high), or overcharged roast drum (too much coffee in the drum, or possibly not enough air movement. Natural coffees from lower-grown sites can be more susceptible to tipping and scorching. Scorching is also called Facing.

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