Cool! Does brewing water temperature affect flavor profile along a similar pattern?
Makes so much sense why I prefer lighter roasts now. Always felt like I picked up more nuances than darker roasts.
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Hi Johanna
Yes it does! Along with grind size, & immersion time ( if you are brewing in an immersion method ), water temp variation will also affect extraction ,and thus resulting flavors.
Hotter water will tend to accentuate acidity. Trying to take a bit of the edge off a very acidic Kenyan, for example? Then try brewing down at closer to 190F than to 200F.
( can also combine this with grinding a bit less coarse ; this also encourages more body in the extraction, along with some bitterness to counter acidity)
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Oh that is fascinating. Thanks for sharing! A friend and I meet for coffee most weekends and we are totally geeking out over this post.
Thanks for sharing the article, BoneAppetite!
Pretty cool read. Over here in my area we also have a co-op similar to the one profiled the article, called Bay Area Co-Roasters. so if i ever out-grow my home-roasting setup, i know where i can go to feed my roasting bug 
āThanksā to you guys, Iāve been experimenting again with roasting my own decaf using my hot air popcorn machine. The beans are from Happy Mug Coffee. Iām getting better at it and itās not the hassle I remember it being before.
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What did you mean by āold styleā?
There is no thermostat control . Meaning you can get the temperature hot enough to roast without it shutting off
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Thank you for sharing the chart.
I personally like dark roast as I donāt really enjoy acidity in my coffee.
I use an espresso machine to make a shot of espresso 
Newer poppers donāt get as hot which is what I was told
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Roast is insignificant since my coffee is 25% bourbon and 25% Hazelnut CoffeeMate. 
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yes you donāt need to be thinking origin and roast level. Just flavorings and proof?
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We pick the coffee when ripe, pound lightly in the mortar to remove the husk, dry in the sun, roast in a clay pan on open fire, and powder in the blender. No idea about the temperature etc.
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Have you tried āprofessionallyā roasted coffee? If so, how would you compare it to the way you roast your coffee? Iāve never tried coffee beans from Sri Lanka, will have to look into it the next time I order.
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Actually I have tasted all kinds of coffee at shops. Espresso, Americanoā¦ etc. Tasting home made coffee, I think the flavour is not as bitter as espresso but again itās a different method.
Where are you from? I might be able to send you some āunroastedā beans next season if the postal services resume.
Unfotunately, Iām very far from you, in Baltimore, USA. Thanks for the generous offer, though, and for sharing your unique experiences.
If the postage is not high then sending you some coffee - at least 100grams- is not a problem at all. Itās free for me from the coffee plants. lol.
There are restrictions on sending agricultural products to the USA. We canāt bring plants, produce, or meat back into the US if weāre traveling from foreign countries, and Iām assuming that any business importer (such as a coffee importer) will have to get their products vetted by whichever agency handles such things. I donāt think youād be able to send unroasted coffee beans through the mail, as one private citizen to another.
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Yeah thatās true. All that fumigation certificates etc.
