GRATULATION AN MARIA SCHRADER: EMMY FÜR UNORTHODOX

COFFEE WIKI

Tipping or Scorching

ROASTING

One of our principles is clean roasting that presents all individual taste properties of a coffee, without changing it. Roast flavours are absolutely to be avoided - by that we mean an ashy, roasty or dry taste. We often compare the flavour of a burnt bean to that of burnt toast - not tasty.

In bad roasting, tipping or scorching can occur. This happens when drum temperatures are too high or the burner is located too close to the drum. The bean then cannot absorb the heat fast enough, so it burns the outside shell. Too much heat can happen at any stage of roasting. There is a high risk of tipping at the end of the roast, when the bean is at its driest point.

With our double walled roast drum, and tonnes of roast experience (which also includes knowing our roast machine very well), the risk of tipping or scorching is very low. Sometimes you may see dark parts on our natural beans which come from processing, not from roasting.

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