We've moved to the prototyping stage...
The client I mentioned last week, who is interested in a darker roast profile, came today to taste the three profiles I had roasted a few days ago. As the roast profile changed, a number of predictable changes in flavour occurred.
As the roast became darker acidity (particularly the kind which we associated with citrus fruit) fell away, texture and body increased, and a roasty flavour character became more evident. Interestingly I didn't feel that bitterness increased significantly with roast degree which was very reassuring (I'm not a fan of overweight bitterness in my coffee).
The aforementioned client has taken the coffees home to see how they perform there. I'll keep you posted. I only have two options, thus far, for names for this product... "Escuro" which is "dark" in Portuguese, and "Schwarz" which is "black" in German. Suggestions continue to be more than welcome!
To read about our use of generative AI click here
To read about portafilter depth click here