My typical roasting preference Is to showcase the unique to the origin flavor notes, by applying advanced roast profiles to develop the fruit or earthy flavor notes. Starting to wonder if there are advanced roast profiles for producing a flavor profile for complexity/depth.
Let's asume that we are working with green coffee that has complexity potential, because when we did our unassisted sample roasting for cupping we could taste the complexity. Are there roast profiles to apply to either make that coffee more complex or less complex, while keeping it in the medium roast profile range? If so, what do these roast profiles look like?
Is there a way to map our the complexity range of a given coffee? In other words, if complexity is the goal can we measure how well or poorly we made that goal?
While I know how to map out the fruity (lighter) and earthy (darker) flavor profile range and what roast profiles to use to do this, I have no idea how to do this same thing with medium roast coffees.
Does it take expert skills to produce a complex flavor profile, as it does with the higher quality fruit/earthy profiles, or is hitting unassisted the sample roasting profile good enough?
Here is a more challenging question, when does the bean reach its full potential? At sample roasting spec or when the unique to the origin flavor notes are showcased?
Any advise would be helpful!
Coffee fuels my passion for community, creativity, and social responsibility.