[–] MarauderShields 0 points 1 point (+1|-0) ago 

10+ yr solid black drinker here. I have a friend that runs a swanky coffee boutique and roasts his own, with imported beans. He's mostly the reason for my habit. He showed me how they use infra-red and heat scopes through a small window to determine precise roasting profiles. I also saw how he works the flavor wheel depending on the bean and roast profile.

I never knew how much there was to it, but once you've had a cup of real single source high mountain brew, roasted correctly, your world view shifts. It's unreal. Very clean uplift, no harshness, it "has no edges" to it and there's zero lag after.

He's the same guy, incidentally, that warned me off overly dark roasts. They are often used with mixed bean sources to hide shitty cough Starbucks cough beans, and mass production. He said that poor quality beans over-roasted are known to cause all kinds of digestion issues includong ulceration.

What you refer to may be a high temp short roast, but each bean has its own optimum profile. Push a beam outside its comfort range and it'll have a "denatured" taste. Most people are trained to think "denatured" = coffee flavor. This could not be further from the truth.

[–] paperfolder1 ago 

Accurate and under-appreciated post.

[–] MarauderShields ago 

Coffee bros.

No homo.