Chewing is a good test, I did always without advice from anyone. It clearly has some merits. "a mouth brew?"
I do not know whether Raimond Feil had a setup of probes and programs where he could watch flicks and cracks.
The basis of his "philosophy" is to bring out all natural potentials and aromas of ripe coffee beans.
He wants to create natural roasts, juice, sweet and persisting etc... as everyone!
For me the real intention of a coffee bean is to end as a new coffee bush and not aromatically burnt in a cup.
Same is true for olives.
I myself have the problem, that I am a poor tester and cannot distinguish a crashfree roast from the others.
But I try to get curves with ideal D-BT as recommended by Scott Rao and hope for a "wow" experience.
I did not have until now.
I want to inform you that there is a podcast with Raimond Feil:https://europeancoffeetrip.com/raimond-feil/
Have a good day!