When you get advice from other roasters … and in particular if you want to repeat a roast profile from others … its important to know their taste preference.
What roast degree do they prefer ? Do you prefer Clairity or a richer taste ? What kind of aromas ? How high acidity ? Sweetness ?
We dont like the same things in coffee. But also; we dont notice the same things in the taste ! So much is going on in the taste of coffee: we notice what we focus on.
Some immediately notice bitterness. If the coffee has any bitterness they dont like it. Maybe they like a light roast with clairity and fruit/flowers aromas. And dislike roasted or burnt flavours.
Others only like coffee with solid burnt flavours, but really dont pay attention to bitterness. That’s in the darker roast range. They find the light roast thin and missing what good coffee should taste like.
This is Henrik and me (Therese). He loves very dark roasted coffee – like they do in Italy.
I find it tastes like a car workshop and awful burnt. I dont like it. But its fun to explore some times.
Normally I roast quite light (from around 1 minute from 1st crack start). But I am not at the lightest end of the scale. Coffee roasters like The Coffee Collective here in Denmark and Tim Wendelboe in Norway are a bit lighter than me – and they like more acidity.
She took out a sample each minut during a 14 minute roast – to show the color change.
George Stavrinou from the Bullet community (he is a Bullet owner in Australia) asked me; what I was trying to achieve with my roast profiles regarding to taste.
To me the most important is:
1) Balanced taste and avoiding bad taste (bitterness, cardbord, burns and so on). A little acidity is okay but not too much.
2) Get big aroma. In light roast I get a certain kind of grand aroma, that I can’t associate with a specific food/flower/whatever. I like deep aromas that stays as a pleasant aftertaste in the mouth for a long time.