I had a few canning jars of beans stored in a spot that got down to about 55 degrees. So I wanted to roast 3 different ones and tried putting each batch (about 3/4 lb) in the microwave (w/carousel)(about 30secs ymmv) just before roasting. I didn't check the after temp (maybe 130-140f) but they were nicely and surprisingly very evenly warmed and could feel there was some moisture activity happening. This would also seem to keep the surface cell structure from being damaged at the start of the roast. I liked the end results. Will have to try some more testing and comparisons.

I was thinking of something similar before I heard about turning off roaster heat after charge and before turning point.