How is scorching identified in roasted coffee beans?

Scorching in roasted coffee beans is primarily identified by the presence of black spots on the bean surface. These black spots result from excessive heat exposure during the roasting process, which can cause the outer layers of the beans to burn or become charred. This visual cue is a clear indication that the beans have been overcooked or improperly roasted, leading to undesirable flavors in the final brew.

While other factors like the sound of cracking, aroma, and texture of the beans can provide information about the roasting process, they are not definitive indicators of scorching. The sound of cracking relates more to different stages of the roast, such as first or second crack, and can indicate the development of the coffee rather than scorching. Aroma changes can signal various roasting characteristics but are subjective and do not specifically pinpoint scorching. Similarly, texture might change due to the roasting process, but it does not directly indicate that the beans have been scorched. Therefore, the identification of scorching through the observation of black spots is crucial for maintaining the quality of roasted coffee.