Roast Defects And How To Prevent Them

welcome to the virtual coffee lab today's topic is all about roast defects it may not seem like a real encouraging topic to most of us but it is a very important topic for all of us especially the new home coffee roaster we're going to identify what roast defects are and how we can prevent them here on the virtual coffee lab thanks for joining me today we're taking a closer look at roast defects today because it will ultimately help us make a better cup of coffee and that's what it's all about really the hobby is about having fun it's about learning about the art of roasting coffee and drinking and tasting wonderful coffee along the way that's the end goal that's the end game that's the end result hopefully so while we roast our coffee it tells us something either visibly or in the cup and so we're going to take a close look at this list keep in mind that some of these things we'll be able to see right when it comes out of the roaster and some of these defects will be identified in the cup okay the first defect is tipping tipping takes place when you have used such a high charge temperature that the bean cannot absorb the heat quick enough and it ends up exhausting through the ends of the bean and you can actually see burnt marks on the tips on the ends of the bean this will cause uneven roasting it'll cause burnt flavors in your coffee and ultimately you want to avoid that so you need to lower your charge temperature the second defect is scorching similar to tipping when scorching takes place the beans are touching the surface of the drum and the temperatures are so high that the outside of the bean is actually getting burned and again that's a roast defect that will affect the flavor but with both tipping and scorching you run the risk of an uneven roast and ultimately having a bland cup of coffee messing up your grinder if you haven't roasted your beans all the way through or just really having kind of a burnt taste in your coffee that you really don't want all right the next defect is underdeveloped coffee so underdeveloped coffee is coffee that never really gets a chance to go through the full roasting process the beans are dropped early maybe you're attempting to roast a light coffee and all of the wonderful flavors that you attempting to form through your roasting process don't take place there's no caramelization or little caramelization for sweetness the fruitiness isn't there because you've rushed through this phase and you are missing out on allowing the temperatures to develop these flavors and then drop the coffee i developed a video called three tips for new home coffee roasters and in that video i share some times and some percentages that will give you an idea of how long you should shoot for for maybe your middle phase or your development phase at the end to try to be able to form a lot of these flavors so check that video out it might be helpful the next roast effect is not really a defect from your roasting style or roasting ability it's more of a defect from the quality of the coffee that you purchased so when the farm or when the producers are bagging their coffee they should be grating the coffee based on size so when we open up our greens we should have coffee that's consistently the same size pretty close to it sometimes they're a little bigger or a little smaller but when you are roasting coffee and there's such a wide variety of size very small very large beans you are not going to be able to get an even roast and ultimately it's you're going to have some coffee that's over roasted and some that's under roasted or over developed and underdeveloped defects that we just talked about so just be aware that when you're getting ready to roast coffee if you see a lot of variation in size then you may need to pick through your beans and kind of separate those if possible into a couple different roasts based on size all right there is one more defect to share with you but i'll get to that in just a second if you have noticed rose defects in your roasting if you've learned from them share those comments with me and for others to read we've got people that are coming and watching videos and they're reading the comments and they're learning they're learning about your grinders they're learning about your coffee roasters they're learning about how you roast coffee it's not just me sharing what i've learned you guys are helping me and you're helping others as well with your comments so share your comments all right there is one more defect that i didn't mention and that is that there are some of you who haven't subscribed to this channel i'm just kidding i'm just kidding actually there are some that haven't subscribed to this channel and if you don't want to do that that's fine i really appreciate you being here if you like what you saw hit the like button that tells google that something good is going on here and that'll help my videos show up more for other home coffee roasters that might be interested in them of course subscribe and hit the notification bell if you want to see more videos i'd really appreciate it alright the last roast defect is quakers quakers are beans that didn't develop fully when they were growing on the tree the the cherry seed itself was underdeveloped and so the way that it takes on moisture is different it really can't take on moisture like the other beans that fully developed so when you roast your coffee you'll notice that your beans may come out brown but there are several beans that are very light alright well that does it for this video thanks so much for joining me today and we'll see you next week in the [Music] all lab this time we're going to use the george howell method for uh doing a coffee testing we're using a 14 grind setting on the encore barrata 30 seconds i'm gonna be making uh circular swirls uh for 15 seconds and adding 65 grams of water that's the george howell method it's a pulse drip ball strip doing that to eventually get to 390 at your end target first you want to start with 65 and then you want 130 about 195 260 325 and then finally 390. yes starting with 25 grams at the 14 grand [Music] smells syrupy oh yeah it does very thick little sweet [Music] it's a fresh spice cookie okay yeah [Music] might be the best day you know for the colony that i've had really

Channel: Virtual Coffee Lab - Home Coffee Roaster

Views: 4,385

Keywords: coffee roasting defects, how to roast coffee, specialty coffee, coffee roasting at home, how to roast coffee beans at home, how to roast coffee beans, how to roast coffee beans at home in a pan, home coffee roaster, tipping, scorching, underdeveloped coffee, mill city 500 gram roaster, clever dripper, coffee roasting process, coffee defects, sweetmarias, coffee roasting for beginners, coffee roasting eucation, how to roast and cup coffee, roast defects and how to prevent them

Id: Yf-opWx9THA

Length: 8min 5sec (485 seconds)

Published: Sun Mar 21 2021