In the intricate world of coffee roasting, one term that has stirred debates among aficionados and professionals alike is "baked coffee." Despite its widespread discussion, the true essence of what constitutes baked coffee remains elusive, shrouded in misconceptions and differing opinions. As someone deeply invested in the craft, I feel compelled to shed light on this enigmatic subject.
The cornerstone of this discussion revolves around the Rate of Rise (ROR) curve—a fundamental tool in the arsenal of every roaster. The ROR curve graphically represents the rate at which the bean-pile temperature increases throughout the roasting process. Typically, the ROR exhibits a declining trend as the roast progresses, primarily due to the diminishing temperature gradient between the beans and the roasting environment. However, recent discourse has seen the validity of a steadily declining ROR being questioned by some.
Before delving deeper, it's crucial to understand the anatomy of an ROR curve. Picture a graphical depiction showcasing the temperature rise per minute during roasting. However, it's essential to note that the initial depiction of the ROR curve might be misleading. In actuality, the ROR starts at a significantly high level during the early stages of roasting, sharply declining within the first minutes. This discrepancy arises from the bean probe's delayed response to match the beans' temperature, thereby distorting the curve's interpretation.
The pivotal moment in a roast comes around the commencement of first crack—a phase where beans expel moisture rapidly from their cores. This sudden surge of moisture, cooler than the bean surfaces, can induce what is known as an ROR "crash." It's this crash that lays the groundwork for understanding baked coffee.
Contrary to prevalent beliefs attributing baked coffee to prolonged roast times or negative RORs, the crux lies in a pronounced ROR crash—a drastic shift in the curve's slope. Baked coffee, when compared to its well-roasted counterpart, often exhibits a hollower, flatter, and less sweet profile. The severity of the ROR crash correlates directly with the degree of baked flavor, ranging from subtle to pronounced manifestations.
However, discerning baked coffee isn't as straightforward as merely observing the ROR curve. Nuances abound, necessitating a keen eye and palate. Factors such as probe diameter and speed influence the perception of an ROR crash. A faster probe might obscure the crash, while a slower one unveils it more prominently.
Further complexity arises when considering the timing of the crash within the roast. Late crashes, occurring towards the end of the roast, tend to yield less baked coffee compared to early crashes. This distinction is exemplified in "Nordic style" roasts, characterized by a high ROR at first crack followed by a brief crash before the drop.
Validating the notion of baked coffee often elicits skepticism from purported experts. Yet, through extensive collaboration with numerous clients, I've witnessed a paradigm shift. Those who mastered the art of avoiding ROR crashes never looked back. Moreover, an intriguing correlation emerged—tasting a roast blindly often revealed its ROR curve's characteristics, reinforcing the validity of this concept.
Navigating through the labyrinth of roasting intricacies demands reliance on one's palate over conventional wisdom. Industry-certified courses, while informative, often fail to provide a clear understanding of baked flavor due to unconventional roasting methods. Instead, I advocate for a hands-on approach—replace larger probes, ensure proper software settings, and, above all, cup blindly.
In closing, the quest to demystify baked coffee necessitates an open mind and a willingness to challenge preconceptions. As you embark on this journey, armed with newfound knowledge, I invite you to share your experiences and dissenting opinions. Together, let's unravel the secrets of the roasting world, one bean at a time.