I'm looking for any good rule of thumbs for a starting place for roasting coffee... (please don't say not EVERY bean is the same blahblahblahblah - I got it). But, when you're roasting something for fruity flavors, like a kenya aa or yirg or injerto or the like - it would seem that you want a fast and hard roast, while a deeper flavored bean like a brazil likes that Behmor P2 kind of profile, the fast to FC then draw out to SC. I'm not quite sure about Monsooned Malabar though- seems the low and slow kind of treatment is best, but that might mute the funkyness.

Ozark_61 wrote:(please don't say not EVERY bean is the same blahblahblahblah - I got it).

OK, I won't. But I will say that asking for "roasting generalities," in terms of the what happens to the "funkiness of a monsooned malabar" on a "Behmor P2 profile" seems incoherent. I think you may want to rephrase the question and/or the heading.

OK - how about....

Is there an approximation for what a profile should look like for beans that are known to have a fruity flavor (like the kenya / yirg / injertos / etc) vs. the richer flavored beans (brazil / Colombians for instance). As for the profile, trying to get an idea of what the profile would look like - as in a full bore to the finish kind of roast, or a quick FC then draw out to SC, etc. I would imagine that, in general, fruitier beans would do well with a fast and hard roast, and the bass note beans would like the FC - SC time drawn out to help develop the low notes.