soft vs. hard beans

[bamabeaner]

I am struggling to find out what category some of my beans fall into, whether they are hard or soft beans. Can anyone offer some advice? is there a simple chart to which i could refer? Don't soft beans need gentler heat, where hard beans more intense? I would like some guidance on this.

Thanks,

Bamabeaner

 

[DirtyDave]

If only it was that easy.
When I roast, I find that I must approach each bean as an individual entity (type, not single bean).
The coffee will tell you what works.
I have roasted some Brazilian naturals (soft) very vigorously and some Papua New Guineas (hard) much more slowly.
Each was successful.
It's a case by case situation, very few rules to guide.