u/Woozie69420

Hey everyone,

TL,DR: a new bean is presenting a different aroma progression over the course of the roast with a resurgence of sweetness. What’s happening here?

I’ve been home roasting on a popper style roaster for just over a month now. I’ve tried a variety of beans and profiles and have landed on some bread and butter go-to’s which I’m quite happy with.

Over the 6-8 different beans I’ve roasted (washed, natural etc), I always track the smell goes grassy -> yeasty bread -> peanut -> caramel -> roasty -> eventually smoky, with FC landing somewhere between caramel and roasty.

I’ve recently been roasting this bean and been experiencing something closer to:

grassy -> yeasty bread -> peanut -> caramel -> roasty -> sweet caramel again -> almost tropical fruity -> roasty again -> eventually smoky

I’m flummoxed by what’s happening in the bean when there is a sharp and sudden resurgence of aromas. Is that the FC approach whereas initial sweetness is external sugars caramelising? Have you experienced something similar?

https://www.skylark.coffee/products/ethiopia-bette-buna-natural

Never been a church goer, but glad I attended Friday morning service today

I (green Fox) played this other Fox on QP recently (both around 15.4-15.6m GSP) and I beat him twice. This was the second game but both had a similar theme.

I feel like the other Fox is a lot more technical than me and able to execute some of the harder stuff (nair Usmash, nair dtilt bair / fsmash). But it seems I was able to cheese it at just the right movements to get the win both times.

In this game, I went for too many hard reads at ledge and didn’t execute combos well. I also felt I lost a handful of footsies scenarios. I still scored a couple of early % Usmash on plats and some good reads. I’m still trying to understand how come I won, even though I feel I was technically not as good as the other fella. Is there anything I’m doing well which I should lean into more?