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What Is Baking in Coffee Roasting?

Writer: Kühne Kaffee
Kühne Kaffee
Aug 10
1 min read

Definition

A sensory defect commonly associated with a roast that progresses too slowly or loses too much momentum for an extended period.

Why it matters

Recognizing the defect helps separate green-coffee limitations, heat-transfer problems and profile errors.

How it is measured or recognized

Inspect a representative cooled sample under consistent light, then confirm impact through blind cupping.

Roasting tip

Investigate the complete batch record before changing one control; similar symptoms can have different causes.

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