My beans come out with extreme cracking on the ends and opening along the slit exposing the center. Why is this? My suspicions are I may be baking it or there may be to much moisture in the bean.
The resulting coffee has a good taste to my untrained pallet. Not burnt and not bitter. My wife who has better taste than me likes it but I think it could be better. The center of the bean is equally roasted as the outside. I hear the first crack right around 5:30 but can't hear the second over the iRoast 2's roaring fan.
I have a iRoast 2 and try to achieve a FC or FC+ and it has a nice color, not over done. The image below is a Nicaraguan with low chaff but I have this problem with high chaff beans too.
My roasting profile is as follows:
1) 370 - 4:30
2) 400 - 1:30
3) 375 - 1:00
4) 335 - 2:30
5) 390 - 0:30
Total roast time 10 min.