Many roasters have told me that higher DTRs (i.e. The flick may also mislead roasters in their understanding of how development time ratio (DTR) affects coffee flavor. I often wonder if some roasters have been flicking for so long that they think it’s inevitable. Many roasters who seem to think the flick is benign have posted flicked ROR curves online, claiming that the curves followed my system (i.e., had a constantly declining ROR), but, of course, a flick indicates a rising ROR and a violation of the system. Please do not underestimate the damage imparted by a flick. The flicked roasts usually produced a greater volume of grounds at the darkest color, with little other difference in the color distributions. I have measured the color distribution of several ground-coffee samples from similar roasts that differed primarily in whether they flicked at the end. The beans may not look burnt, but a roast with a flick will usually taste more roasted and less delicate than a similar roast without a flick. Like the searing of a steak, the hot drum surface will darken only the outermost layers of the beans, contributing to an uneven roast.
FLICK MY BEAN COFFEE CRACK
The most damaging potential cause is an increase in the roasting drum’s surface temperature, if for instance, the operator increases the gas during first crack in a classic-drum roaster.
Several factors may contribute to a flick, including a crash in the ROR early in first crack, reduction in the release of moisture toward the end of first crack, and overheating of the roasting environment.
The flick indicates an acceleration in the bean ROR. The flick at the end of the roast causes the charred flavor and loss of delicacy. They will often have a hint of char, even at a light roast color. Such curves are so common that I've begun thinking of them as “unmanaged” or “natural” curves.Ĭompared to similar roasts with smoothly declining RORs, such unmanaged roasts will offer less delicacy and sweetness, and may taste baked.
The majority of my clients ROR curves have looked like this before I began working with them.
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