I used to do roasts around 7m30s,
but I was always under the impression that my roasts had unclean & muddy aftertaste.
Sometimes roasted crop like flavors.
I recently tried out roasts that last 5m30s ish resulting same roast color,
(I roasted Ethiopian Aricha G1 naturals recently…)
and noticed it has much cleaner aftertaste, which made me start roasting again.
To do that, I had to ramp up the temperature in the beginning as fast as I can.
What was your experience in roasting long vs. short?
Did everybody noticed same thing? or maybe it depends on the beans?
This is what I ended up with the natural ethiopians. I first started with 5m30s, and it came out quite light, maybe nice for filter coffee, but since I mostly enjoy espresso, i made it 5:50 and ended up in medium light ish color which I usually like.