Forum Coffee Roasting

Are more roasters shortening Maillard too hard and losing sweetness?

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I keep seeing roasts with strong aroma and clean finish, but sweetness in the middle is thin like the roast passed too fast through the important part. Are more roasters cutting Maillard too hard now because they fear baked cup too much?

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This is happening. Fear of baked cup made some people scared of any slower middle phase.

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Yes, baked avoidance became another extreme. Balance disappeared in some profiles.

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I taste many roasts like that in sample table. Nice first sip, weak after that.

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Sometimes not even weak, just empty.

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People want vivid acidity and forget sweetness has to be built too.

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Some dense coffees still need patient middle even if total time stays short.

Are more roasters shortening Maillard too hard and losing sweetness?

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