Depends on the batch size … and the bean … and the roaster … 
I've done some nice, slow Brasil roasts of 750g batch size of around 25 minutes which have been fabulous. But push out a harrar longberry that slowly and it will be powdery to grind, lifeless in flavour and with no berries within a mile!
So really depends on the bean, batch size, roaster dynamics … let the taste be your guide!
There are many different perspectives on what is baking - but generally I reckon it is a bean roasted too slowly overall, or possibly stalling the roast post 1C (which in effect, increases the ideal roast time anyway!)

I've done some nice, slow Brasil roasts of 750g batch size of around 25 minutes which have been fabulous. But push out a harrar longberry that slowly and it will be powdery to grind, lifeless in flavour and with no berries within a mile!
So really depends on the bean, batch size, roaster dynamics … let the taste be your guide!
There are many different perspectives on what is baking - but generally I reckon it is a bean roasted too slowly overall, or possibly stalling the roast post 1C (which in effect, increases the ideal roast time anyway!)

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