Keys To The Shop : Equipping Coffee Shop Leaders
RoR #18 : Expert Tips on Avoiding Tipping w/ Rob Hoos
Jan 26, 2023
Rob Hoos, a coffee roasting consultant and author, dives deep into the prevalent issue of tipping, a defect that can ruin roasted coffee. He explains how tipping affects flavor and what causes it, with practical advice for roasters to avoid this common pitfall. The conversation covers tips on adjusting roasting profiles, understanding coffee growth altitude, and best practices in moisture management to enhance coffee quality. Rob also introduces his informative booklet, which provides valuable resources for coffee professionals.
43:03
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Quick takeaways
- Tipping, a significant defect in coffee roasting, arises from excessive heat damaging the endosperm cap, affecting flavor profiles.
- Roasting conditions, particularly altitude, greatly influence coffee susceptibility to tipping, necessitating tailored roasting strategies based on coffee origins.
Deep dives
Understanding Tipping in Coffee Roasting
Tipping is identified as an objective roasting defect in coffee, characterized by blackened ends of coffee beans known as the endosperm cap. This defect occurs when the roasting temperature becomes excessively high, causing damage to this specific part of the bean while the rest remains unaffected. Roasters may notice this defect visually during the roasting process, helping them identify how much tipping is present, as it can significantly influence the flavor profile of the coffee. Tipping has often been accepted in the industry, leading some to believe it is just a part of roasting, but awareness and mitigation strategies can help improve the final product.
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