What is tipping in coffee roasting?

Tipping is a roasting defect in which the tip of the coffee bean develops a dark, burnt spot - typically appearing at the pointed end where the embryo of the seed was located. Unlike scorching (which burns the flat face of the bean) or facing (which burns one full side), tipping is localised to the very tip of the bean.

Tipping is caused by roasting too fast or at excessively high temperatures, particularly in the early stages of the roast when beans are most vulnerable to surface burning. Some green coffees are more prone to tipping than others - lower-density beans, older crop, or certain varietals may tip more easily under the same conditions. The defect is usually visible in the roasted batch as beans with a noticeably darker tip compared to the rest of the surface.

In the cup, tipping introduces bitter, acrid, or smoky notes that mar an otherwise clean profile. Mild tipping may be subtle; severe tipping will be obvious. The fix is typically to reduce charge temperature, lower initial heat input in the drying phase, or increase drum speed to improve bean agitation and prevent heat concentrating at the bean tips. Tipping should be assessed alongside scorching and facing as part of a post-roast quality check on every batch.