In this video, Matt Perger explains how bean-surface burning can occur during roasting and what it tastes like in the cup.
In The Coffee Roaster’s Companion, Scott Rao makes a point of amalgamating his explanations of tipping, scorching, and facing. He considers these to be more or less the same issue, with slightly different appearances. He calls the issue bean-surface burning (S Rao, 2016) He deals with these subjects collectively because the flavour taint that results from these issues is the same. They introduce burnt, ashy, and sometimes smoky flavours to the cup. Bean-surface burning means that a small section of the bean is burnt,