Wayne, curious to hear your thoughts on what your targets are instead of the Rao curve. Frankly, the Rao curve seems to have made my roasts more bitter (and a PITA to fiddle with). I’m trying to decide what I should revert to - don’t want to go back to square-one cr@ppy roasts). Bill
Bitterness can be a roast issue, but if you feel pretty good about a roast profile for those particular beans you might want to double check that you’re doing everything in your brew process the way you think you should. [ I recently shot myself in the foot by rushing. The truth is I’m semi-comatose when I’m fixing breakfast. ]
ps- it’s on p32.