Presentation on the webinar can be found here.
This week we invited Anne Cooper (Roasting Consultant at Equilibrium Master Roasters) and Shelby Williamson (2019 US Roasters Champion, and Head Roaster at Huckleberry Roasters) to help speak about roast defects that include but are not limited to: tipping and scorching, under/over-development, under-roasted coffee, baked and/or stalled coffee. We examined how these all come about in the roasting process, what they look like on the roast curve, and how they influenced the coffee cup quality.
RoastID - See the Curve, Match the Curve is 3-week online challenge of roast curves and cup quality knowledge! Sort of like matching a cupped coffee to the correct roast curve, except, you never cup the coffee. Competitors enter an online quiz portal where we present some roast curves, and then try to match them to the correct cupping forms. This competition is more than a competition, but an educational opportunity to learn from roasting experts about how roasting techniques and decisions (and the changes in the roast curve) influence the taste of the coffee. Make sure to participate in next week's round, on May 20th at 12 am PDT.
Learn more about the RoastID competition
We understand that you may not have time to follow the entire session so we've added some handy quick links to key topics here. You can watch the video on our site, or click the links to be taken to that particular topic (this will take you to YouTube).
00:05:50 Background on cupping form used
00:06:50 Curve 1 - Underdevoloped
00:18:21 Curve 2 - Overdeveloped
00:22:17 Curve 3 - Baked, Stalled
00:27:17 Curve 4 - Scorching
00:35:49 Curve 5 - Under-roasted (Light)
00:42:15 Answers slide
00:42:26 Explanation of data table provided in quiz
00:45:00 Q & A
