@spthorn.Cuor
Interesting, I have had a few profiles that are better with the flick in development than the steady decay. I’m currently testing out a strategy where I reintroduce heat after FC, and we’ll see if that is better than the flick. However, My roast would still show a bump right at FC. BUt glad to see you roasting with your taste buds and not theory alone.
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I really like the Sumatra decafs also, but prefer the Mountain Water Process. I pretty much settled on a standard looking roast curve after my experiments and am dropping at ~425F.
I also just roasted another batch of the Colombian Sugarcane Decaf with a tradtional profile which I dropped at 425F. after resting for a couple of days, the beans are very dark and spotting lightly with oil.
I pulled a double shot last night at 9:00 pm and was very pleasantly surprised, Good chocolate, good body, good complexity sipping all the way to room temperature. I picked up the empty mug a few times wishing there were a few more sips.
Here is a link:
For whatever reason, I was not intending to quote your roast in reference to the flick.
If I don’t spell out the “@username” the reply function doesn’t always work correctly