Forum Coffee Roasting

Are short total roast times becoming a trap for high-density coffees?

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High-density washed coffees are getting pushed into shorter and shorter total roast times, maybe because many roasters chase sparkle and cleaner cup. But I keep getting cups that look bright at first then feel under-shaped after cooling. Are short total times becoming a trap for these coffees?

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High density can absorb punishment quietly, but it still needs enough internal progress.

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Yes, cooling day after roast shows the truth. First smell is not enough.

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I like short roasts, but there is a line where the coffee tastes only young.

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Especially when sample roast habit moves into production scale with no adjustment.

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Fast roast can look exciting on graph and disappointing in bag.

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Some beans fool us because aroma is strong even when structure is weak.

Are short total roast times becoming a trap for high-density coffees?

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