drgary, you, or anybody else has not actually addressed the questions i am asking.
i know how to take the same green coffee and make it a fruit-subtle, fruit-forward, or fruit-bomb and do the same with showcasing earthy notes.
However, i have never seen anybody in published works or on-line talk about manipulating the complexity level of medium roasted coffee. Nor have a seen anybody talking about how to map that our for any even coffee. Do some have a wider range of complexity than others? How does one know if the coffee they are roasting is at its max complexity or if they failed the coffee if max complexity is the goal.
these are easy questions to answer for fruit note and earthy note coffees, the general roast profile concepts are basic. For manipulating complexity while keeping the same body-notes, this is a completely different type of thing. While changing the flavor profile more radically is so easy its from amateurs, keeping the same basic profile but changing the complexity is not.
If your actually doing this regularly... please share about your experience. which recent coffee have you done this with. which body-notes stayed the same, while at the same time what other supporting notes disappeared or become more vivid? Doing all of this without it becoming a medium-light or medium-dark, but staying as a medium roast.
Not asking for your roast profiles, just examples of how you manipulating the complexity while not changing the basic roast level.
Would actually like to taste three examples on the cupping table... not sure you can do it.
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