a flaw in roasting. Coffee is anything. And how does that help?

some of roasting's most common defects: tipping (tip of baked seed, from heat too intense at the beginning), scorching (burn seed surface from direct contact with overheated drums, baked (flat and boring taste) because ROR is too low in a long time), underdeveloped (acidic and slightly grassy due to lack of development).

the quiaker is also often flawed but it's more than green bean: agriculturally immature seeds, time at -roast can't develop the same as normal seeds and the color remains pale. Looks like the roasted beans are a pale spot.

prevention of Zroasting side: note all parameters of disabled batches, identify in the phase where the possibility occurs. Typing normally from charge temp is too high or gas is too large in its initial phase. scorching from drums too dirty or batch too small. Baked from ROR collapse too deep.

baked is the most difficult to detect because there is no objective physical signature, it feels like cupping time. If your ROR chart is too flat in the 150- 190 degree area, that's a risk zone.

if the batch is already disabled, it cannot be fixed after roast. but can learn from data for the event at the next batch. That's why logging is so important.