This was the first week with my Ikawa and did about 10 roasts with Ethiopia Aricha naturals.
Before i tried my own roasts, i didn’t know the roasted coffee i was buying were roasted extremely well. They are all medium light roasts which show fruits, florals and sweetness regardless of brewing method (espresso or v60) and it wasnt super light roasts which are usually notoriously hard to extract the body and sweetness with espresso. They were fairly easy to extract medium light-ish roast with lots of fruits and florals.
The green beans i got had strong smell of berries (obviously… they are ethiopian naturals) but after roasted, they are completely gone.
The best i got so far was with the second espresso profile (the 8:01 one) on, https://www.ikawacoffee.com/at-home/blog/espresso-masterclass/
It was slightly darker than my preference, but the florals and berries weren’t there. The first 7:11 profile on above URL was similar, with slightly lighter color, but not much florals or fruits.
What should I do to bring out the florals and fruits? Should I try to aim similar roast degree with shorter time? Should I try lowering or increasing the heat in which stage?