40. Fire in the drum [ˈfaɪər ɪn ðə drʌm]:
Fire in the drum refers to a fire hazard caused by excessive heat or the buildup of flammable materials in the roasting drum. Proper maintenance and monitoring can prevent this.
41. Fast roast [flæʃ roʊst]:
Flash roast is a roasting method involving high temperatures for a short duration. It creates unique flavors but requires precise control to avoid burning the beans.
42. Fluid bed roaster [ˈfluːɪd bɛd ˈroʊstər]:
A fluid bed roaster uses hot air to roast coffee beans instead of a rotating drum. This method ensures even roasting and allows for precise temperature control.
43. Grade [ɡreɪd]:
Grade refers to the classification of coffee beans based on size, shape, color, and quality. Grading helps determine the value and appropriate roasting profile for the beans.
44. Heat vs. temperature [hiːt vɜrs ˈtɛmpərətʃər]:
Heat refers to the energy transferred due to temperature differences, while temperature measures how hot or cold an object is. Both are crucial in the roasting process.
45. High bitterness [haɪ ˈbɪtərnəs]:
High bitterness is a flavor characteristic often found in dark roasted coffee. It can add complexity but needs to be balanced with other flavors.
46. Lean production [liːn prəˈdʌkʃən]:
Lean production is a manufacturing approach that focuses on minimizing waste and maximizing efficiency. In coffee roasting, it involves optimizing processes to produce consistent quality.
47. Light roast [laɪt roʊst]:
Light roast refers to a roasting level where the beans are light brown, with a mild flavor and higher acidity. It preserves the beans' original characteristics.
48. Low acidity [loʊ əˈsɪdəti]:
Low acidity describes coffee with a smooth, mellow taste and less sharpness. It is often preferred by those who find high acidity too intense.
49. Maillard reactions [maɪˈjɑrd riˈækʃənz]:
Maillard reactions are chemical reactions between amino acids and reducing sugars in coffee beans during roasting. These reactions create complex flavors and browning.
50. Moisture in green beans [ˈmɔɪstʃər ɪn ɡriːn biːnz]:
Moisture in green beans is the water content present before roasting, typically 10-12%. It influences how beans absorb heat and develop during roasting.
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