"The temperature rise does as well (ROR). A quick rise (like more than 7°C pr min) gives more acidity and clarity. A lower rise (2-5°) gives more body. Zero rise gives a flat taste (called baked)."
Longer maillard reaction = increase texture/lower clarity
Shorter maillard reaction = less texture/higher clarity/lighter
Dense beans like kenyan try hitting 3-4 minutes in
Lighter beans like brazil try hitting 5-7 minutes in
Can be caused by preheating too much. The tips of the coffee crack and the beans are scorched.
Drop ROR at first crack by about half. May need to start dropping prior to FC to achieve it