What is a "flick" in roasting?
A 'flick' in roasting refers to a sudden, sharp increase in the Rate of Rise (RoR) curve during the final stages of the roast. This defect occurs when the bean temperature accelerates unexpectedly, often leading to a 'baked' or 'roasty' flavor profile that masks the coffee's delicate origin characteristics and sweetness.
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In professional roasting, the Rate of Rise (RoR) is the most critical metric for tracking how heat is being applied to the beans. It measures how many degrees the bean temperature increases per minute. A smooth, steadily declining RoR is the goal of most roasters, as it indicates a controlled, consistent development of the bean's internal structure.
A 'flick' is the opposite of this smooth decline. It happens when the RoR suddenly spikes upward, usually after the . This often occurs because the roaster has applied too much heat, or because the beans have reached a point where they are releasing energy so rapidly that the roaster's sensors detect a surge in temperature. When this happens, the coffee is essentially being 'cooked' too quickly at the end of the roast.
The sensory impact of a flick is significant. Because the flick happens at the end of the roast, it often results in a 'baked' quality. The coffee may lose its vibrant acidity and sweetness, replaced by a flat, dull, or slightly bitter taste. It is a common defect that roasters work hard to avoid by carefully managing their heat application and airflow as the roast progresses.
In practice, avoiding a flick requires a deep understanding of your roasting equipment. It is about anticipation—knowing when to reduce the heat before the beans hit that critical stage. Many modern roasting software programs allow roasters to visualize the RoR in real-time, making it easier to spot a potential flick before it happens. It is a constant balancing act between developing the bean's flavor and preventing the roast from running away.
For the coffee drinker, a flick is a sign of a roast that lacked the necessary control. If you find your coffee tastes 'roasty' or 'ashy' even when it is a light or medium roast, it might be the result of a flick during the roasting process. It is a reminder that roasting is as much a science of thermodynamics as it is an art of flavor development.
- ·https://www.aboutcoffee.org/health/faqVerify source for reference 1 ↗