You have a 60g sample of Profile 1, airflow closed & then open at development. I call this "the flick", but I'm sure people have other names. The idea is that the smokiest point in your roast (least moisture to lose) and also when you want the roast to slow down heat application is post first crack. This is advocated for as providing high clarity. Maybe I agree, but I think it adds some extra characteristics as well -- especially at this development time. Heat transfer becomes very uneven in this period and the rapid change in air pressure can totally sink an RoR. The most times I have crashed roasts has been using this style.
This should be "peaking" around October 8th but feel free to start brewing it as early as 9/22. Know that the corn flakes, corn bread, and cereal notes will subside the longer you rest it.
This profile stayed on track fairly well. There was some peak RoR lag which meant the roast lasted slightly longer than our baseline. I waited a whole extra 20s before gradually decreasing heat, which meant steps happened more rapidly into FC (first crack) and we had much more gas application into FC. This is not an example of a roast that crashed on me. However, the rapid drop in RoR after airflow changed to setting 10 (fully open) showcases how hard it can drop and how much more heat I had to apply later in the roast in order to stay on track. It's a "backloaded" approach where most of my energy as a roaster is invested in the final minute of the roast. Not my favorite.
Now, the funny part of the story. This profile with an extended development time became my light roast for drop 2. On 0 days off roast, I found this profile extremely lively and acidic but not very sweet. It had lots of structure, and "potential", in my eyes. The light roast turned out great too (to me at least).
Sensory Feedback
9/8 (Cupping) - 0 Days of roast
Aroma of clove, marshmallow, lemon candy. Taste of back tea, lively lemon acidity, "lively". Unbalanced in sweetness and acidity. Fuller mouthfeel.
9/24 (Cupping)
Aroma of dark berries, red tea, sweet, dense (less open). Tastes of black tea (slightly bitter), vanilla, but a lack of fruits. I described it as "flat".
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