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 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, but can sometimes be hidden by roast color at darker roast levels. But the flavor defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee... ...more that results will remain. It can easily be tasted in the cup; burntBurnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green... ...more or smoke flavors, or a lack of sweetnessSweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more. 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 tippingTipping refers to a roast error that can be discerned by inspecting the roasted coffee, where the ends of the elongated bean appear burnt. It can easily be... ...more and scorching. Scorching is also called FacingFacing can mean turning toward, standing up to, being brave. But in coffee roasting though, it means scorching a roast.: Facing refers to scorch marks found on the... ...more.
