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RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos

Keys To The Shop : Equipping Coffee Shop Leaders

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Understanding Tipping in Coffee Roasting

This chapter explores the objective roasting defect known as tipping in coffee, characterized by burnt ends due to overheating. It emphasizes the impact of coffee growth altitude on tipping susceptibility and the need for roasters to adjust their profiles to improve flavor quality. Additionally, the discussion highlights the importance of recognizing and managing tipping to enhance overall coffee quality and mitigate undesirable flavors.

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