I have been googling a bit, and looking around here but for the life of me I cannot find a good online guide for developing roasting profiles based on taste.
If one does a search for this there are floods of information about the difference between lighter and darker roasts often mistakenly described as roast profiles. Imo this doesnt describe a roast profile but roast degree.
The other problem I have come across in my search is that much of the information out there is specific to home roasters that have limited control and limited information apart from the sensory. So development of roasting profiles is only as complex as debating how fast to ramp to first crack, and the ramp between first and second crack as these are the most obvious signals.(proffesionals dont tend to comment)
I am hoping that as a group we can come to some conclusions about the general effect slowing down or speeding up the temperature curve at different stages of the roast can have on specific characteristics of coffee flavour.
I am hoping we can be a bit more scientific.
Questions I have are regarding impact on taste:
-Dropping into a hot roaster vs cold roaster.
-Drying cycle vs steady ramp to 150c
-time - 150c (green to yellow)
-time from 150 -180 (yellow to brown)
-time from 180-200 (brown to first crack)
-time from 200-210(start to finish of first crack)
-time from 210-218(end of first crack to finish start of second)
-Impact of ramping the temperate just before the onset of second crack.
Also the impact of airflow over the entirity roast or any of the above stages. (I have noticed professional roasters adjusting airflow mid roast)
I am not looking for guides or ideas on what ideal timing is as I think that can be too specific to a particulr stlyle of roaster or variety of coffee or individual taste. Also there is heaps of information out there on that kind of thing. What I am really looking for is opinion on how ramping or slowing the above factors might affects flavors like: grassiness, woodyness, sugers, fruit, caramel, acidity etc etc
If no one responds this then ill come back in a couple of years but hopefully we can share some good info
Hopefully with all that in mind you know what kind of education Im looking for.
If you think the questions im asking are wrong, or that there are other questions that I should be asking feel free to tell me what you think. 
Otherwise if anyone has any resources they can point me towards on this kind of thing it would be very much appreciated.
If one does a search for this there are floods of information about the difference between lighter and darker roasts often mistakenly described as roast profiles. Imo this doesnt describe a roast profile but roast degree.
The other problem I have come across in my search is that much of the information out there is specific to home roasters that have limited control and limited information apart from the sensory. So development of roasting profiles is only as complex as debating how fast to ramp to first crack, and the ramp between first and second crack as these are the most obvious signals.(proffesionals dont tend to comment)
I am hoping that as a group we can come to some conclusions about the general effect slowing down or speeding up the temperature curve at different stages of the roast can have on specific characteristics of coffee flavour.
I am hoping we can be a bit more scientific.
Questions I have are regarding impact on taste:
-Dropping into a hot roaster vs cold roaster.
-Drying cycle vs steady ramp to 150c
-time - 150c (green to yellow)
-time from 150 -180 (yellow to brown)
-time from 180-200 (brown to first crack)
-time from 200-210(start to finish of first crack)
-time from 210-218(end of first crack to finish start of second)
-Impact of ramping the temperate just before the onset of second crack.
Also the impact of airflow over the entirity roast or any of the above stages. (I have noticed professional roasters adjusting airflow mid roast)
I am not looking for guides or ideas on what ideal timing is as I think that can be too specific to a particulr stlyle of roaster or variety of coffee or individual taste. Also there is heaps of information out there on that kind of thing. What I am really looking for is opinion on how ramping or slowing the above factors might affects flavors like: grassiness, woodyness, sugers, fruit, caramel, acidity etc etc
If no one responds this then ill come back in a couple of years but hopefully we can share some good info
Hopefully with all that in mind you know what kind of education Im looking for.
If you think the questions im asking are wrong, or that there are other questions that I should be asking feel free to tell me what you think. 
Otherwise if anyone has any resources they can point me towards on this kind of thing it would be very much appreciated.

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