There was a freakonomics episode called 'Do more expensive wines taste better' which essentially presented wine experts with a a blind test of different wines a

There was a freakonomics episode called 'Do more expensive wines taste better' which essentially presented wine experts with a a blind test of different wines and they were not able to tell which ones were cheaper and which ones were pricier based on the 'flavor profiles' that they detected. While it doesnt mean that there are no flavor profiles on roasted coffee beans, what it means is detection of the flavor profile is probably very subjective. In my experience flavor profiles are rarely guaranteed between roasts, one thing i could always tell if this particular roast is acidic or too dark. This is just my perception. I usually make my coffee using a Capresso Burr grinder and aeropress. You can usually find me at whole foods sniffing the timestamped paper bags of coffee until i settle on something that doesnt smell too burnt or too acidic.