Uneven color and heat application
Learn how uneven roasting occurs and strategies to achieve uniform color across a batch.
Roast defects & troubleshooting
Quakers: identification and removal
Understand how to spot quakers in roasted coffee and best practices for removing them to protect cup quality.
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Smoky/ashy flavors and solutions
Understand why smoky or ashy flavors appear in coffee and how to prevent or fix them.
Baked and underdeveloped profiles
Learn to identify baked and underdeveloped roast profiles and understand their causes and remedies.
Scorching and tipping causes
Understand why scorching and tipping occur during roasting and how to prevent them.