A taste and odor taint that gives the coffee brew a flat bouquet and insipid taste. The result of the roasting process proceeding with too little heat over too long a period. Generally unpleasant characteristic of having an over-baked taste in an over-heated coffee. Ranks in the following order of intensity: cooked, baked or burnt.
A taste and odour that gives the coffee a flat aroma and bland taste. It is the result of the roasting process taking too long because insufficient heat is created. Roasting terminology ranks this unpleasant characteristic in three levels of intensity: cooked, baked or burnt.
Taster's term for a flavor defect where coffee is dull from lack of acidity, usually from roasting too long.