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 roasting. It can affect flavor if not removed.

82. Slow roast [sloʊ roʊst]:

Slow roast is a roasting method involving lower temperatures over a longer period. It allows for a more gradual development of flavors.

83. Storage conditions [ˈstɔrɪdʒ kənˈdɪʃənz]:

Storage conditions refer to the environment in which coffee beans are stored, including temperature, humidity, and light, which affect bean quality.

84. Time x temperature [taɪm ɛks ˈtɛmpərətʃər]:

Time x temperature is a concept in roasting that involves controlling the duration and temperature to achieve desired roast profiles and flavors.

85. Turning point [ˈtɜrnɪŋ pɔɪnt]:

The turning point is the lowest temperature reached by the beans after being loaded into the roaster, marking the start of the heating phase.

86. Underdeveloped [ˌʌndərdɪˈvɛləpt]:

Underdeveloped describes beans that have not been roasted sufficiently, resulting in a lack of flavor complexity and a grassy or sour taste.

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