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.
A defect in both taste and appearance, it occurs when beans are heated excessively during the roasting process. Marked by the flat surfaces of a bean being charred, coffee brewed from these beans imprints an unpleasant, smoky-burnt aftertaste.
dried out by heat or excessive exposure to sunlight; "a vast desert all adust"; "land lying baked in the heat"; "parched soil"; "the earth was scorched and bare"; "sunbaked salt flats"