I hear you Alun ... It just seems like the author doesn't even know what the meaning of profiling is.
He seems to be trying to force light roasts on people.
I don't think all dark roast is bad and oil in a bean does not always mean a rancid or stale bean. The bean should speak for itself and the roaster should roast accordingly for what he or she is going for.
Its just a poor article and It doesn't speak for us roasters.
Having read the article again, believe the author (who I know is a member of BX) is a barista.
To some degree i believe what they are saying. They could have said it with a little more finesse though.
The idea is that you can roast to taste the bean, or roast to taste the roast. The route that every great roaster is taking is to just roast the individual coffee to the point at which it tastes the best. Sometimes that's a little lighter, and sometimes a little darker depending on the bean.
Where did i recently read that starbucks was spreading the rumor that other coffee companies roast their coffee "lightly" to save money?
Hmm...an opinion piece?? As a roaster I would say that the pictures shown (which are from Tom at sweetmarias.com) do not actually at ALL relate to profiling, or lack of profiling. It can not be assumed that the dark roasted beans sown - pictures 14+ have not been roasted using a roast profile.... all roaster develop profiles for their coffees- whether they are looking to pull the coffee just after the first crack, or way past the 2nd crack. The Profile is in basic terms a plan of temperature, airflow adjustments at 30 sec or 1minute time marks along the roasting time line. Sort of like Waypoints on a projected trip. So even for a dark, and oily roast- the roaster for sure would have developed a profile along the way.
Each photo, as I remember it from Tom's description, is to be used as a pictorial guide showing the change in the bean at a certain time and temperature.
As I work solely with Indonesian Arabicas, it would be difficult and unfair of me to comment on roasting styles for other origins- and I think roasting is a very personal issue based in a great part on what the roaster him/herself wants to see in the cup.
Look around you, the music of the future, is absolutely hilarious.
This article doesn't really seem to have any focus. What are they trying to say?
Jared Rutledge said: