Is there an “expert” on slightly darker roasts in terms of roast profiles to copy/learn from? I’ve been seeing a number of posts telling people to look at “bradm” roasts. So I have already grabbed a couple of those and have used them as overlay guides. Good stuff for sure! I used one of his to produce a pretty fantastic Kenya roast that my wife is using in her Technivorm the last few days. It is really nice.
In my 20 years of home roasting, I (and my wife) have always liked roasts that touch into second crack. My understanding is that these types of roasts are considered “crowd pleasing” roasts. I hate to be categorized as part of a crowd, but I do like to be pleased. So … I dunno. I guess I have simple tastes. (To be sure, I am thinking that I will probably be refining my tastes after a few “failed” roasts on that Bullet that were a bit lighter but … really quite yummy. Just need to work myself into it.) Also worth noting maybe that I almost exclusively drink straight shots of espresso. The light/lively/bright roasts have never made me super happy.
That being said, is there a recommendation for some curves/profiles that would serve as good overlays for someone like me who likes to, perhaps, slightly over-roast? The last couple of roasts I did following different bradm profiles as overlays came out the way I like. But it meant that I just let them run a bit flat (in terms of RoR) toward the end to get to the point of second crack. I suspect that is not the ideal method.