Roasting Glossary 8 | Roast defects - Screen

70. Roast defects [roʊst ˈdiːfɛkts]:

Roast defects are undesirable characteristics in roasted coffee, such as scorching, tipping, or baking, that negatively impact flavor and quality.

71. Roast gases [roʊst ˈɡæsɪz]:

Roast gases are the volatile compounds released during roasting, including CO2. Proper degassing is necessary before packaging to prevent off-flavors.

72. Roast logging system [roʊst ˈlɔɡɪŋ ˈsɪstəm]:

A roast logging system records data from the roasting process, such as temperature and time. It helps monitor consistency and make adjustments for quality control.

73. Roast loss [roʊst lɔs]:

Roast loss is the reduction in weight of coffee beans after roasting due to moisture and volatile compound loss. It is usually expressed as a percentage.

74. Roast profile [roʊst ˈproʊfaɪl]:

A roast profile is a record of the temperature and time data during roasting. It helps replicate successful roasts and maintain consistency.

75. Roasting curve [ˈroʊstɪŋ kɜrv]:

A roasting curve is a graphical representation of temperature changes over time during roasting. It is used to analyze and control the roasting process.

76. Roasting cycle [ˈroʊstɪŋ ˈsaɪkəl]:

A roasting cycle is a complete sequence from the beginning to the end of the roasting process, including preheating, roasting, and cooling stages.

77. Roasting drum [ˈroʊstɪŋ drʌm]:

The roasting drum is the main component of a drum roaster where coffee beans are placed and rotated for even roasting.

78. Roasting process [ˈroʊstɪŋ ˈprɑsɛs]:

The roasting process encompasses all the steps involved in roasting coffee, from loading beans to cooling and storing the finished product.

79. Scorched [skɔrʧt]:

Scorched refers to beans that have been burnt on the surface due to excessive heat or prolonged contact with hot surfaces, resulting in a bitter flavor.

80. Screen [skriːn]:

Screen size refers to the classification of coffee beans based on their size using screens with different hole sizes. It ensures uniformity and consistency in roasting.