Contraband Coffee Bar (San Francisco): Contraband roast profiles usually keep close to the midpoint of light and dark. But we do not roast simply to achieve a certain bean color. We use our restored Probat to finesse the temperature/time curve based on flavor and texture. Our goal is to taste he best and most balanced profile from the origin, but without carbon or smoke from the heat signature of our roaster. On the other end of the spectrum, a less developed roast has it's own problems, like sourness, grass flavors, thin body, inconsistent and picky extractions.... When were finished, bean color is just a byproduct of the sweet spot within the roast profile, and every micro lot is a little different, even changing as they age.