Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?

In a standard case, it can be divided into eight baking levels, or it can be simplified as follows:

Description: dried berries.

Cup test sensory features: fermentation taste, mildew taste, chemical irritation taste.

Cause: incomplete peeling of berries, or harvesting dried berries.

Fungal infection of bean

Appearance description: raw beans show yellow, yellowish brown or reddish brown spots, which may have a powdery appearance.

Cup test sensory features: diversification: fermentation flavor, turbidity, mildew flavor, soil flavor, chemical irritation and other single or multiple odors mixture.

Cause: fungal spore invasion infection occurred from harvest, post-treatment to storage stage, combined with wet and warm conditions for spore growth and development infection.

Foreign body

Description: non-coffee impurities, including branches, stones, copper plates, etc.

Sensory features of cup test: produce a variety of odors.

Cause: poor handling