I’m continuously amazed by how much the roasting process influences the flavor profile of coffee. Just yesterday, I experimented with a light roast of an Ethiopian Yirgacheffe that brought out intense floral notes I had never noticed before. I’m curious — what techniques do you all use to refine your flavor profiling skills?
Absolutely! I find that tweaking the bloom time can really enhance those floral notes. Have you tried varying your grind size too? 
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I’ve noticed the roast time really shifts the acidity level. How long do you typically roast your Yirgacheffe, @jhart789?
It’s wild how those floral notes just pop in a light Ethiopian roast! I’ve been playing around with my brew temperature lately, and it’s really made a difference. By the way, how do you feel about the acidity levels when you go for lighter roasts?