Or in more detail ...
Ken Fox posted on this profile when reporting on his recently acquired 1 kilo Diedrich's roaster. Several people tried it and gave mixed reviews. The profile caught the eye of my coffeecuppers.com partner Bob Yellin, and he reprogrammed the PID on his Scirrocco and did side by side roasts of several coffees using it and his regular profile. He wrote that he had some very striking results and urged me to give it a try. He may post his own experiences later.
I did side by side roasts on the QM3 of a washed El Salvador Pache, a washed Guatemalan Geisha, both for brewing, and a tree dried Brazilian Yellow bourbon for espresso. The taste of the regular and Diedrich's profile varied in the same way for all three coffees; allowing me to post this list the overall differences of the Diedrich's profile
- This profile created distinctly stronger aromatics.
- The taste was more fused and aristocratic. Instead of a medley of distinct highs, middles and lows; there was one complex but unified flavor.
- The taste was like an aperitif, not like a dessert. Instead of caramels and chocolates; there were malty, savory, and and sherry cask flavors. This coffee would go better with scotch and cracklings than with grappa and biscotti.
- The acidity and origin flavors were unaffected; but the impression they made when infused into these altered roast flavors was quite different.
One very disconcerting observation is that intermediate profiles, or blending the two roasts, always resulted in a taste that I found worse than either alone. On the other hand, that's probably why we don't put whipped cream on roast goose. We have distinct gaps, tasting no man's lands, between various types of foods.
The profile spends around 6 to 8 minutes, rather than 3 to 4 minutes, in the "maillard zone" running from 290F to 390F bean temperatures, then spends 2.5 minutes, rather than 3.5 to 5, in the "caramelization zone" from first crack to end of roast. This is what creates the strong change in roast flavors.
Despite the faster finish, the slower start was enough to eliminate all grassy flavors; I had no trace in any of the roasts. Neither did the slow start create a baked flavor or flattened acidity. Roast that go over twenty minutes do flatten the taste, but the fast finish in this profile preserves the acidity.