... it on at a low speed. When first crack came--later, by the way--I waved the popper in front of it a little bit. I got past seven minutes on the Brazil, and I stopped two and a half minutes past first crack roll on the Kenya and put Full Citys on both, which is what I wanted. I thought the drop ...

... roast might eliminate this aroma. It changed the character a little bit. The next batch I combined a 1/4 lb of Yirga Cheffe with a 1/4 lb of Brazilian Sertao and roasted the 1/2 lb total to FullCity+ and while still having the same "off smell" it was obviously less strong and actually ...

... indoors. Generally, I'm doing OK but times are just a little short for optimal development with my setup. I'd like to get past six minutes on the Brazil Sertao C.D.M. and I think a further reduction in the bean load is forthcoming.

... I've been pausing/stalling twice in the first three minutes with all three coffees I received first--a Kenya, Ethiopia, and even the low-grown Brazil. Even though I don't often nail a roast, and I drank one this morning that I know was underdeveloped, I enjoy the process, I am learning what ...

The Continental blend I was buying before I started roasting had a Guatemalan, Ethiopian and a Sumatran in a 40/30/30 ratio, I think respectively. Try a Guatemalan, Colombian or Brazilian, and I think you might like it better at 60/40, with the former having the higher ratio than the Ethiopian.

Brazil Sertao Carmo de Minas was the second coffee I roasted. Heeding Chris's advice on Brazilians I got out early on the first batch and wound up with a CIty+ roast. It's still resting. I wanted to go deeper and succeeded ...

... problems hearing first crack on the GC. First roast (inside with ducting attached and hanging out sliding glass door, no extension cord): Beans: Brazil Fazenda Aurea 17+ . 227g . About 9 minutes into the roasting there was a strong burning smell and way more smoke than on the WBP2. I stuck it ...

... American Era popper) to allow more hot air to escape in case this popper was too hot, so I used 1/2 cup of green coffee beans. The beans were from Brazil, the same beans that I previously roasted for 13 minutes with the American Era popper and never got to a dark roast. But with the Chefmate popper, ...

... way, so I wound up with a fc+ I believe I got and I was looking for a city+. I think what I am going to do is soon I will place an order for that Brazilian and try again and hope I can get that city+ I'm looking for.

I now understand your problems nailing down a desired degree of roast with the Brazilian, Mark. I tried them today and did not have the experience Chris warned about: I had time after first crack but got scared and dumped earlier than I wanted to. I did two batches ...