Forum Coffee Roasting

Is the current fast-dry trend making some coffees taste sharp but empty?

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I taste more roasts lately that look very clean outside, but the cup is sharp and a bit empty in the middle. Many people chase fast drying phase because they want clarity and shorter total time. Is this trend going too far or am I just drinking bad examples?

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I get this cup a lot. Outside looks clean, inside sweetness is missing.

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True, but when many different coffees show same sharp empty cup, roast style is probably part of it.

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Maybe too much push in drying. Some roaster want quick yellow but then body disappear and acidity become hard.

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Fast dry is okay if heat transfer after that is still calm. Problem is people rush first half and never recover.

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I had same impression on some competition style roast. Nice aroma, weak center.

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Sometimes it is also green age, not only roast trend.

Is the current fast-dry trend making some coffees taste sharp but empty?

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