In this webinar, we discussed the core variables and events involved in the coffee roasting process (such as charge and drop temperatures, fuel flow, roast color, turning point, first and second crack, etc.) and the common roast defects seen in the industry. These roast “defects” include but are not limited to: tipping and scorching, under/over-development, under-roasted coffee, baked and/or stalled coffee. We touched on how when all these come about in the roasting process, what they look like on the roast curve, and how they influence the coffee cup quality.

Roasting Experts:
Anne Cooper, Roasting Consultant at Equilibrium Master Roasters
Shelby Williamson, 2019 US Roasters Champion, and Head Roaster at Huckleberry Roasters

00:05:50 Background on cupping form used
00:06:50 Curve 1 - Underdevoloped
00:18:21 Curve 2 - Overdeveloped
00:22:17 Curve 3 - Baked, Stalled
00:27:17 Curve 4 - Scorching
00:35:49 Curve 5 - Under-roasted (Light)
00:42:15 Answers slide
00:42:26 Explanation of data table provided in quiz
00:45:00 Q & A

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