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  • 11.6.2-COFFEE QUALITY-UNEVEN ROASTS

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  • Uneven roasts

     
     
    There are many potential causes of uneven roasts. They include: the picking of immature or droughted cherry; uneven fermentation, including the mixing of different batches of washed or semi-washed coffee which have not necessarily been fermented or washed to the same degree; too rapid or uneven drying; and insufficient separation of light coffee during primary and/or export processing. Incomplete fermentation causes dull roasts, and when mixed with brighter roasting coffee this gives an aspect of general unevenness.

    Immature cherry usually translates into pales or semi-pales in the roast (beans which are yellowish to yellow in colour). But bleached or colourless green beans, including yellow beans or ambers, also cause pales in the roast. Not only do (bright) pales ruin the roast appearance and cause clearly visible yellow particles in ground coffee, they also introduce commonness into the liquor.

    Mottled and blotchy beans are caused by uneven drying. The end consumer may not necessarily notice them as a defect, but their appearance in the roast suggests to examiners that the quality of the coffee is likely to deteriorate rather quickly. This may cause them to reject it altogether.