Since we don’t have numerical data from the IKAWA home related to the baked defect as defined by Rao, I go by flavor deterioration. For me a very baked roast is one whose flavor deteriorates from the beginning to the end of each sip, and additionally from the beginning to the end of each cup, and on top of that the whole bean loses flavor and aroma much faster as does the ground. Often the first sip will be great, and every bit from there gets steadily worse.
These roasts I’m posting have the opposite effect. They’re honestly a touch harsh for the first few days. Then it starts to mellows and takes weeks to reach peak flavor. Its like the flavor and aroma goes through the same progression in months that baked coffee goes through in days. This actually may not be as convenient for many IKAWA users. For example, I like to rest light roasts for a few days, grind them, and rest the grounds up to ten days before drinking. I also tend to develop slightly past city without reaching medium which I think increases the need for rest. Anyway, the upside is that the flavor holds up really well, be it throughout the sip, the cup, or the life of the bean. (It improves the consistency even more when I remember to stir my mug or pot.)
This is for a Colombian Castillo natural light roast:
And the same Colombian as a medium:
Washed Ethiopia Hambela Hassan
Mexican Natural San Antonio: