81. Silver skin [ˈsɪlvər skɪn]: Silver skin is the thin, papery layer surrounding the coffee bean, which typically falls off during...

70. Roast defects [roʊst ˈdiːfɛkts]: Roast defects are undesirable characteristics in roasted coffee, such as scorching, tipping, or...

61. Pyrolysis [paɪˈrɒlɪsɪs]: Pyrolysis is the thermal decomposition of organic materials in coffee beans during roasting, resulting in...

51. Mycotoxins [ˈmaɪkoʊˌtɒksɪnz]: Mycotoxins are toxic compounds produced by certain molds that can contaminate coffee beans if they are...

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...

31. Drying phase [ˈdraɪɪŋ feɪz]: The drying phase is the initial stage in roasting where the beans lose moisture. This phase prepares the...

20. Cooling tray [ˈkuːlɪŋ treɪ]: A cooling tray is a component where roasted beans are placed to cool quickly and evenly, often equipped...

11. Chaff [tʃæf]: Chaff is the thin outer skin of coffee beans that detaches during roasting. It needs to be removed as it can affect air...

1. 1st crack [ˈfɜrst kræk]: The 1st crack is the stage when the coffee beans reach approximately 196°C (385°F), causing them to expand...