What are 'defects' in coffee?

Defects in coffee refer to imperfections that can lead to off-flavors and undesirable characteristics in the final brew. These defects may arise from various factors such as poor processing methods, overripe or underripe beans, or contamination during storage. They can significantly affect the quality and taste of the coffee, resulting in flavors that are unpleasant or outside of the expected profile for that particular origin. Recognizing and understanding defects is essential for quality control in coffee production, enabling baristas and producers to select higher-quality beans and ensure a better tasting experience for consumers.

The other options, while related to coffee, describe aspects that do not align with the concept of defects. Special flavor notes added to coffee typically denote unique qualities that enhance the drinking experience, and enhancements during roasting refer to controlled modifications that improve flavor rather than flaws. Variations in caffeine content can occur naturally but are not classified as defects in the same way that off-flavors or imperfections are.