I was really surprised because these beans roasted much faster than most of my South and Central American beans. Lately my roasts have been about 9 minutes with the first crack being at around 6 or 7 minutes into the roast. The Kenyan roasted in 7:30 minutes, arriving at the first crack at 4 minutes - yet the beans were dark - looked like a Full City or plus. I was afraid that the beans had roasted too hot too fast. I could not check the temperature because my cheap digital thermometer died.
So, I expected a slightly under roasted overly acidic cup of coffee..and was pleasantly surprised that it seemed just perfect!
Question: could the relatively small bean size account for a faster roast time?
My wonderful new thermometer just arrived from SW, so next time I brew this, I will take temperature readings and probably have a better idea of what is going on
