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Roasting Glossary 9 | Silver skin - Underdeveloped
81. Silver skin [ˈsɪlvər skɪn]: Silver skin is the thin, papery layer surrounding the coffee bean, which typically falls off during...

BeRo
Aug 5, 20241 min read
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Roasting Glossary 8 | Roast defects - Screen
70. Roast defects [roʊst ˈdiːfɛkts]: Roast defects are undesirable characteristics in roasted coffee, such as scorching, tipping, or...

BeRo
Jul 24, 20242 min read
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Roasting Glossary 6 | Mycotoxins - Profile logging software
51. Mycotoxins [ˈmaɪkoʊˌtɒksɪnz]: Mycotoxins are toxic compounds produced by certain molds that can contaminate coffee beans if they are...

BeRo
Jul 12, 20241 min read
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Roasting Glossary 4 | Drying phase - Fire in the chimney
31. Drying phase [ˈdraɪɪŋ feɪz]: The drying phase is the initial stage in roasting where the beans lose moisture. This phase prepares the...

BeRo
Jul 2, 20241 min read
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Roasting Glossary 2 | Chaff - Cooling time
11. Chaff [tʃæf]: Chaff is the thin outer skin of coffee beans that detaches during roasting. It needs to be removed as it can affect air...

BeRo
Jun 26, 20241 min read
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Roasting Glossary 1 | 1st crack - Buildup in chimney
1. 1st crack [ˈfɜrst kræk]: The 1st crack is the stage when the coffee beans reach approximately 196°C (385°F), causing them to expand...

BeRo
Jun 25, 20242 min read
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