Difference between revisions of "Scorched"
m |
RealRecipes (talk | contribs) m (1 revision) |
(No difference)
| |
Latest revision as of 14:34, 25 March 2012
A odor taint that gives the coffee brew a slight aftertaste of phenolic and pyridine character with an underdevelopment of the caramelization of compounds. Result of applying too much heat and charring the surface of the bean during the roasting process.
