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CQC 1.06 Roasting Defects Part 2

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Raw Beans, Scorched Beans — or Both? Two detailed studies have attempted to establish which volatile aromatic compounds are ‘markers’ for five separate roast defects: light, dark, scorched, baked, and underdeveloped. Some roasters may debate the appropriateness of the roast profiles that were used in establishing the reference roasts used in these studies (Giacalone et […]

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