Baked and underdeveloped profiles

Key Concepts

• Baked Profiles:

• Occur when beans are exposed to low, steady heat for too long, causing flat, dull flavors.

• Characterized by lack of sweetness and muted acidity.

• Often a result of an overly slow Maillard reaction or excessive drying time.

• Underdeveloped Profiles:

• Happen when roasting is stopped too early or development time after first crack is insufficient.

• Leads to grassy, sour, or vegetal flavors.

• Commonly caused by aggressive heat early on followed by short development.

• Prevention and Correction:

• Extend development time proportionally to roast level.

• Monitor Rate of Rise (RoR) to maintain proper Maillard progression.

• Conduct sample roasts to find the optimal balance between drying and development stages.

• Avoid overly high initial charge temperatures that can force early first crack without flavor development.

Summary

Balancing heat application and development time ensures full flavor expression, avoiding baked or underdeveloped coffee.

• Tags:
• Key Concepts
• Rate Rise
• Rise Ror
• Flavor Development
• Roast Level
• Flavor Expression