Can You Re-Roast A Fruity Coffee Without Ruining It?
Quick question for some of the coffee roasting people here because I’m experimenting with coffee inside bean to bar chocolate and running into something interesting. If I have a lightly roasted coffee that carries a lot of fruit notes, can I push that same coffee toward a deeper, more robust coffee profile by re-roasting it without completely ruining the batch? Heaven forbid because this coffee is definitely not cheap!
I’m trying to understand whether taking already roasted coffee beans and putting them back into a roaster would work, or if this would require a much lower temperature with different time parameters so the coffee develops further without simply burning. The reason I’m asking is because I’m dealing with another variable entirely, which is bean to bar chocolate that also has some fruitiness to it. Bean to bar chocolate can be extremely loud and aggressive flavor wise compared to industrial chocolate, so unless another flavor is intentionally pushed hard enough, the chocolate tends to dominate everything around it. I’m making a few different batches trying to think this through correctly. Right now I’m trying to reduce some of the brighter fruit notes and move the coffee toward a more rounded, robust coffee flavor that can still stand its ground once paired with dark chocolate.
Curious if anyone here has experimented with re-developing already roasted beans or if once the roast is set, the flavor direction is basically locked in.
Thanks in advance.