Login
Shoutbox
You must login to post a message.
01/12/2021 6:15 PM
@Nomad As a general rule Roasting should not exceed 20 min to second crack You are describing is baking
12/31/2020 2:39 PM
I trying another 2 cups at 200 for 45 min
12/31/2020 2:38 PM
I have a questions.. im trying to experiment with riasting.. i roasted 3 cup of nicaraguan at 200 degrees for 1 hr and 30 min.. is that to long?
12/17/2020 11:16 AM
Snow again in NC.
12/13/2020 3:51 PM
I didn't realize snow was forecasted for this neck of the woods
Forum Threads
Newest Threads
Greetings from NJRevised My Heat Gun/...
Bake A Round Cocktai...
Wake Up Smart Home C...
Poppery I mod help
Hottest Threads
| TC4 with aArtisan... | [403] |
| Kilowatts/BTU's N... | [35] |
| Aliexpress Fluid ... | [29] |
| RobotDyn AC Light... | [21] |
| Any tips for SR540? | [20] |
Users Online
In Memory Of Ginny
Donations
Latest Donations
Anonymous - 5.00
Anonymous - 5.00
renatoa - 2.00
JitterzZ - 2.01
renatoa - 2.00
View Thread
Who is here? 1 guest(s)
 Bean Defects
|
|
| ginny |
Posted on 03/11/2013 11:30 AM
|
 Founder  Posts: 3476 Joined: October 24, 2005 |
A Antestia Damage from the Antestia bug, resulting in coffee beans ranging from slightly discolored to almost entirely black and shriveled up. B Bits Pieces of coffee beans crushed during processing. Black Beans Black, or very dark, unroasted beans. Black beans typically result from harvesting immature cherries or by harvesting dead cherries that fall naturally from the tree. Black beans can also result from exposure to water and heat and insect-damage. Unroasted coffee beans with more than 25% black, deep blue, or dark brown surface area, may be considered black beans. Black beans have a detrimental effect on coffee taste. The number of black beans in a representative sample is a basic measure of coffee grade. Blotchy Irregular greenish, whitish or yellowish patches on unroasted coffee beans. Blotchy beans may result from incomplete or uneven drying during processing. Boat Shaped Beans with ends that curve upwards like a boat. Bullhead An extra large coffee bean. Sometimes a peaberry which has not totally grown together. C CBB Damaged Coffee Berry Borer damaged coffee beans. The Coffee Berry Borer, or Hypthenemus Hampei, is one of the most significant pest problems for coffee farmers. The CBB is a black, two millimeter long, beetle that bores holes through the seeds coffee cherries. "Broca" is the widely used Spanish term for the coffee berry borer. CBB damage is also called "Broca damage". Crushed Crushed coffee beans are most commonly the result of improperly set or damaged pulping equipment. Coffee beans can also be crushed during mechanical separation of the beans from the husk, or during mixing in fermentation tanks. D Diseased Disease damaged coffee beans. There are many coffee plant diseases that can damage a coffee crop, but most are caused by fungus (mold). The most prevalent coffee mold problems are Coffee Leaf Rust (CLR), which shows as yellow-orange blotches on the leaf, and Coffee Berry Disease (CBD), which lives in the bark of the tree and produces spores that attack the coffee cherries. CLR, CBD, and Coffee Berry Borer (CBB) are significant disease and pest problems facing the worlds coffee farmers. Drought Affected Ragged shaped, pale, and light weight unroasted coffee beans. Also called "droughty", or "flaky" E Elephant Beans An cluster of two or more deformed beans that grew closely locked together, but sometimes separate during processing or roasting. Also called "ears", due to their often ear-like appearance. F Faded Unroasted coffee beans that have lost much of their original color, a characteristic of old crop and beans that were dried too rapidly. Processed coffee beans will slowly fade from green to pale yellow, if stored too long before roasting. Also called "soapy" or "bleached". Foxy Unroasted coffee beans with a brown or rust color. Foxy beans may result from faulty fermentation, improper washing, over drying, or by harvesting over-ripe cherries. Also called "brown". M Moldy Unroasted coffee beans with a light green or white fur-like texture characteristic of mold. Roasted coffee beans affected by mold have a "musty", or "moldy", flavor. Mottled Unroasted coffee beans with blotchy discolorations, associated with uneven drying during processing. Musty Taste or aroma characteristic of mold. A musty characteristic is associated with drying the coffee too slow or storing unroasted coffee in a damp environment. Monsooned and aged coffees may have a slightly musty flavor. O Over Fermented Coffee allowed to ferment too long during wet processing. After de-pulping coffee cherries to remove the skin and some of the pulp, the separated seed will still have a significant amount of pulp attached. The remaining pulp can be loosened by fermentation, allowing it to be washed away before drying. If fermentation is not stopped as soon as the remaining parchment is no longer slimy, and has a rough texture, the coffee may acquire oniony or soury flavors. P Pales Unroasted yellow coffee beans that stink when crushed or ground. Pales may result from drought or from harvesting immature coffee cherries. Peaberry A single rounded bean from a coffee cherry which bears one bean instead of the usual flat sided pair of beans. Also known as 'caracol', 'perla' and 'perle'. Peaberries are frequently separated and sold as a distinct variety. Papua New Guinea and Tanzanian peaberries are good examples. Pulper Nipped Wet processed beans that are cut or bruised during pulping. Typically caused by damaged or improperly configured pulping equipment. Pulper cut beans will usually show brown or black marks after processing. Discoloration develops by oxidation at the damaged areas and off-flavors may result. Pulper damaged beans roast unevenly, age rapidly, and are susceptible to damage by vapors, dust, and other adverse environments. Also called "blackish" or "pulper cut". Q Quaker Unripened coffee beans, often with a wrinkled surface. Quakers do not darken well when roasted. R Ragged Coffee with a ragged appearance. Harvesting both mature and immature cherries, or drought-affected cherries, can result in beans with a ragged appearance. S Shell A common defect where coffee beans have a large cavity similar to a shell. While only a secondary concern, compared to defects such as stones, sticks, black beans, or sour beans, too many shells in a coffee sample is an indication of a lesser coffee grade. Stinker A coffee bean that produce an unpleasant or fowl taste. Beans that get stuck in a pulper or fermentation tank too long are may become stinkers. Stinker beans produce an unpleasant smell when crushed or cut. Stinker beans can spoil the taste of an otherwise good batch of coffee. U Under Dried Beans with a moisture content above 12%. The final drying process should result in coffee beans with a 10% to 12% moisture content. W Withered Wrinkled, undeveloped, and light weight coffee beans. Withered beans are typically the result of drought or poor husbandry. Edited by ginny on 03/11/2013 12:05 PM |
|
|
|
| Jump to Forum: |
Similar Threads
| Thread | Forum | Replies | Last Post |
|---|---|---|---|
| Holiday Bean Swap | Site Announcements | 16 | 12/29/2020 3:52 PM |
| Bean blend for iced coffee | BLENDING COFFFE | 10 | 09/02/2020 7:18 AM |
| Green and Roasted Coffee Bean Sorter | Equipment re-builds, reviews, fix it's and more | 5 | 05/02/2020 4:18 PM |
| 2" gate(knife) valves are expensive, bean dump | Fluidbed Roaster | 15 | 03/14/2020 5:39 PM |
| Fluidbed Bean Spouting Changes | Roasting Coffee | 6 | 07/28/2019 8:48 AM |
Powered by PHP-Fusion copyright © 2002 - 2021 by Nick Jones.
Released as free software without warranties under GNU Affero GPL v3.
Designed with ♥ by NetriX