Originally posted by 4F545D4C594F54555A48594E3C0 link=1295860832/0#0 date=1295860832

I only have my home-roasting experience to base my responses upon but maybe Andy, Den, Chris or Attilio will pop in and add their opinions.
While its true that some bean varietals develop similar bass notes in their flavour profiles for similar roast depths, this doesnt hold true across the board. For instance, some varietals develop more of a caramel bass note no matter how deeply you roast them (within practical limits of course), while others bring a much richer, full-on dark chocolate undertone from a medium roast level right through to dark. An occasional varietal will taste more like a rich Xmas Pudding than either of the above so theres no real blanket rule.
The only way to know for sure is to roast some sample batches of identical weight, taken through to the same point in a roast profile and compare the outcomes. Maybe you could ask the CSers you refer to above, if they wouldnt mind sending you a small batch of green from various varietals of their own stashes so that you can run some experiments of your own. Probably the only way youre going to have something to use as a benchmark... :-?
Mal.

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