When you first start roasting, some things can go wrong. For example, tipping can happen. What this exactly means, we will tell you in this article.
Ever heard of tipping? It’s one of the consequences that can happen to the roasted beans when the temperature of the roaster is too high. Some people confuse this with scorching, although there is a difference. Let’s dive into it.
The main difference between tipping and scorching is the spot on the bean where the dark marks appear. With scorching, this appears on the flat side of the bean, while with the tipping, it is on the tips.
The meaning of tipping
When your roaster is too hot, or the charge temperature is, and the beans experience a temperature that’s too high, it’s most likely dark marks will appear on the beans. Because the beans can’t conduct or absorb the heat fast enough, it burns in a particular area. Some people say this happens during the second crack.
The most important reason why tipping is not what you desire for your beans is the taste. The beans will get a smoky and burned flavor, which you will definitely taste when you brew some coffee.