5 Roast Ruiners: The Impact of Poor Coffee Roasting
Loss of Acids: An improper roast can cause the natural acids in coffee, such as critic and malic acid, to break down or be completely lost. These acids are essential for bringing brightness and vibrancy to the coffee's profile. Without them, the coffee can become flat and lack of complexity.
Development of undesirable Compounds: When coffee is poorly roasted, compounds like furtural and other aldehydes can form. These compounds not only create bitter flavors but also impart burnt or chemical notes, making the coffee unpleasant to taste.
Changes in Carbohydrate Structure: The roasting process transforms the carbohydrates in coffee into simple sugars, which contribute to the coffee's sweetness. A bad roast can cause either excessive or insufficient caramelization, negatively affecting the texture and final flavor, resulting in coffee that may be overly sweet or completely bland.
Loss of Volatiles: Volatile compounds are responsible for the distinctive aroma of coffee. if the roast is too long or too short, these volatiles may evaporate or not develop properly, resulting in coffee with a weak or muted aroma, significantly diminishing the sensory experience.
Development of Bitter Flavors: One of the most common consequences of a poor roast is the development of bitter flavors. This can be due overheating, which leads to the carbonization of compounds, or an incomplete roast that leaves raw, vegetal flavors. Both extremes detrimental to the coffee's profile, creating and unbalanced and unpleasant drink.
