I tried the profile, I haven’t cupped it, I’m giving it a couple days at least. When I tasted the freshly cooled bean, I did pick up fruited notes, the clarity was a bit muddled, but there was definitely a roasted note to it. I’m sure it will come out but my personal view is that if it doesn’t had to the cup then it should be eliminated. Because what it is doing is taking up or using up, potential flavor.
As I was testing profiles, I tried this one and I got a bean that looked almost perfect. Some may roll their eyes and get all semantically about what is the “perfect bean” but it looked, honestly, almost perfectly even. No multicolor variation of brown. The bean was smooth each to chew and gushed out flavor. I should have taken a picture but suffice to say, I ate it without thinking. It also was (when tasted the other freshly roasted bean), thin, powdery and fairly tasteless: meaning to me that this profile was not encompassing/fair enough to all the other beans. Maybe something will come up but probably not. This was a hybrid between my “A profile” condensed and a Sumatra Manhandling where I used a convex curve during the Millard/Caramelizaiton.
This profile (listed below), gives the best taste. And also is able to help fulfill multiple purposes like properly expanding the bean (potentially an even outside development) and getting a moisture loss I like without getting to hot. And most importantly, I have been getting the most success (getting close to the flavors described) with these style of profiles than any other. With this variation one roast I got a distinct lychee flavor, another roast was apple and apricot, blackberry jam, this roast has been all over (in the dry bean). Slight papery taste that goes away by the second day, a somewhat thin cup, but some to lots of dark cacao (in the cup).
These roasts are only 2 days rested so I will be monitoring closely while trying to not get overly caffeinated.
Note that this was just the base profile and was altered sightly based on what I thought best
About giving your stomach a rest. Yes you should, definitely. I also drink a lemon juiced into a 16oz cup of water in the morning. I heard this somewhere from a coffee drinker/shop(?) and I like it. Trying to stay hydrated while drinking so much coffee has proven oxymornic. Also general health and hygiene contribute to being able to taste better so don’t skip out. And besides the one or two cups a day I actually drink…I mostly just taste and spit and sometimes I go through a couple tastes before I found a cup I want to drink. Also I look for the liquid to be more in the realm of brown than red.
Lastly, something interesting to note was that I tried a profile of just getting to 500*F in 2mins and then staying there. I was testing the ET thermometer and I decided to do a couple test with loaded beans. I dropped the beans anywhere from 15-45s post 1st crack. And the pre 35s drops I got heavy sweet jasmine when wetting the beans and in the cup. First time I’ve ever tasted florals hard, everything else about the cup was not good, overly acidic etc etc etc.