rennix wrote:I used between 1/3 and 2/3 cup, closer to 2/3. Didn't weigh.

There are limited variables that I tried to quantify above as an example.
Big concept: You are looking for the sweet relationship between bowl size , batch size, and air temp that gets you to 1st c. in close to six+ minutes. This time is not written in stone, but you've got to have target parameters when you begin the roast. That means after you choose the bowl, weigh the beans. Because if you don't, you lose control over one of the few variables available to you. If your roast takes 10 minutes to 1st, drop your batch size by an ounce or two.

It also means that you need a timer or a watch----not to get all compulsive over seconds (that might come later,) but watching the minutes as the roast progresses is very instructive for lots of reasons I'll not get into here.

As 1st c finishes, or nearly so, you will have very slightly backed off the heat. You don't want to rush into second, so don't needlessly worry about stalling the roast (when there is too little heat to keep the roast from progressing.) Again, watch the time (and color, and smoke and smell.) If you are into the 10th minute, you can force the roast into FC+, some 2nd cracks, which is a good place to stop these early roast attempst.

Keep the HG at the highest power. The only heat variable you want to deal with is distance from the nozzle to the beans. Fiddling with the temp just complicates things. An underpowered HG takes away a lot of control. It's not fatal, but it matters.

I weighed the beans after roasting, 3.8oz, should have been about right for batch size at least looking at your numbers. I kept pouring into the bowl until I had a decent layer in the 32oz bowl. Not too thick but not too thin.

I did time the roast but yesterday the smoke alarm went off and I live in an apartment building so I had to leave the beans in the bowl and open the windows. I attempted to leave them shut this time because the first roasts I did I had them open it seems that cold air was getting in and messing with things.

Jim: Some scorched? None are even secreting oil, do you mean burnt on the outside? None are very dark.

I've done lots of roasts with a small (32oz) bowl for 3-4 oz roasts, so that's a decent match. Primarily I've done these roasts when I wanted to add some high-grown African beans to a blend. One advantage, if it's what you are looking for, is a fast, air roast----maybe finishing before 7 minutes. But these small roasts are tricky and require quick reaction times.

Just my 2cts, but I'd recommend buying several lbs of a recommended SO Brazil. Roast "larger" batches---maybe 8 oz. Make that your coffee of the month (or season )You will get plenty of variety with different degrees of roast--some by design, some by error. You will even start to control different profiles within your basic time profile, for example, making a longer or shorter drying phase.

FWIW: If your smoke is setting off the alarm, it is also gluing itself to the walls, furniture, computer innards, and all the rest. I'm lucky to have 4' terrace, and I can manage in the cold (picture jacket, hoody, and ear muffs.) But without extraordinary venting, I'd probably not use a heatgun and step down to an off-the-shelf roaster designed for a window vent..

Thanks, but that's not an option, guess the window + fan is in order. I may not continue roasting after this batch. I have access to high quality fresh roasts so...