How do I identify a baked coffee roast?

The 'baked' defect is a failure of thermodynamics, not a failure of color. It occurs when a roaster allows the bean's internal energy to plateau or drop prematurely, typically during the transition into or through the first crack. When the Rate of Rise (RoR) crashes, the chemical reactions responsible for sweetness and acidity—specifically the Maillard reaction and caramelization—effectively cease. The bean continues to lose moisture, but without the kinetic energy required to drive flavor development, the result is a 'hollow' bean. From the producer’s perspective, this is a tragedy; months of meticulous cultivation, selective harvesting, and precise processing are rendered moot by a roaster who failed to maintain consistent momentum. A common misconception is that baking is merely a 'slow' roast. In reality, a slow roast can be intentional and delicious if the energy input is steady. Baking is specifically a loss of momentum. While roasters often blame the equipment, the defect is almost always a result of poor heat management. Because the bean surface remains intact and the color appears uniform, the defect is invisible to the eye. It is only revealed on the cupping table, where the coffee presents as 'lifeless' or 'papery.' By the time a roaster identifies a baked batch, the value of the producer's labor has already been stripped away, leaving a cup that lacks the vibrant character inherent in high-quality green coffee.