Totally Stretched Out

I wanted to share the Stretchin' Out the Roast series with the Shrub crowd here and see if we could get some discussion going on these topics. One question that I have left after all these experiments and tastings is whether there is a difference to be found in the cup between stretching out the drying stage and stretching out the time before 1st Crack after the Malliard Reaction has started. I'm looking at doing a part 4, but if the findings are inconclusive I'll probably just note that in the comments of Part 3. One of the things that sparked this series was the debate about over and under-development in a roast. I think that this series shows that there is a range at which you can roast any particular coffee, but I do think that there is a threshold to that range. If anyone has conducted these experiments themselves, I'd be eager to hear about your findings.

here are the links:

Part 1:
http://www.sweetmarias.com/library/node/2934

Part 2:
http://www.sweetmarias.com/library/node/2945

Part 3:
http://www.sweetmarias.com/library/node/4726