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What it is and what sets it apart: Scorching leaves dark/oily surface patches while the core may stay underdone. Differs from tipping (ends) and baking (flat profile).
How it is done: Lower charge/early gas → check batch vs drum → smooth early RoR → cup and crack beans open. Log the lot.
Flavours and cup benefits: Cup: dirty smoke, sharp bitterness, astringency. Avoiding it restores sweetness and origin clarity.
Technical notes: Common with very high charge, hot drum or thin batch. Inspect sample trier and split beans.
Common mistakes: Confusing scorch with intentional dark roast. Extending development to “hide” it. Blaming only green.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.