The
following picture shows what tipping does to the coffee
bean. Tipping is mostly caused by overheated drum surfaces
which can be caused by various factors. The end result is
an uneven roast color, with dark spits on the tips of the
bean.
This
is a natural processed coffee bean (Brazil) in the
first stage of roasting. The first crack is about
to start and please notice the relative even color
of the bean with only a few minor scorching marks
on the surface of the bean.
A scorched coffee
bean. This bean was from the same coffee lot as the previous
picture but this coffee bean was scorched during the roasting
process. Natural processed beans can be softer (lower cell
density) and the operator needs to be aware of this before
the roast starts. In this case the coffee roasting machine
was overheated, resulting in scorching and blistering of the
bean's outer surface.
.
