CQC 1.0 What’s in Chapter One?

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  • The roasting process disguises defects that can be easily spotted in green coffee. In this chapter we catalogue the common defects that can be identified after beans are roasted. 
  • We explain what to look for and the associated flavour taint each defect imparts to a brew. 
  • We describe how roasting ‘mistakes’, such as tipping and scorching, affect the beans’ appearance and taste.



Fin 1.0

Volver a: Control de Calidad del Café > Roast Assessment

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