Got an email today with the claim that, "explaining coffee to water ratio is ridiculously overwhelming and confusing." I tend to think it's more that some people (who want to get consulting $$$) explain this aspect of a coffee brewing recipe in an overly complicated way and the solution is more pragmatic explanations and encouraging people to do some simple tasting exercises, but let's put it to a vote.
Is C:W ridiculously overwhelming and confusing?
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On the lighter side I was getting an absolutely glorious sugar bomb, but also an utter lack of body and too much celery. If I can come up with a roasting plan that boosts the body, kills the celery, and maintains or even further accentuates that sweetness, I've got a winner.
Did some product development cupping with a new coffee from Costa Rica today. This is from the same farm as I usually buy from, but instead of starting out on the patio and then moving to the guardiolas, this one is fully sun-dried and there's a huge difference in the available sweetness. I've roasted test batches of a medium and a dark roast, but I'd like to explore the light roast potential of this one a little farther.
Author of Typica software for coffee roasters.