TX. These are my first tries are light roasting. I'll be honest and say that I did a previous one with little success (the beans were uncooked and hard). Next time I'll try to do a higher temperature stall (like landing an airplane?) and hit 1C at a smoother angle. The long low temp seems to no have negative effect. Maybe it helps to make it more crunchy.

Cheers

Willem Boot's 'Ruling the Roast' article 3 is specific to light roasting and a good read. (all the articles are)

http://www.bootcoffee.com/articles.html

Arpi wrote:...... Next time I'll try to do a higher temperature stall (like landing an airplane?) and hit 1C at a smoother angle. .....

In one article roasting is compared to bringing a sail boat into harbor at full sail, 180 degree turn , and into slip. The Poppery handles more like a speed boat.

Edit: I should point out some obvious data errors in the Boot Nicaraguan light roast graph. I have no idea why... The points on the time/temp graph don't quite line up with the pictures and text. Excess moisture won't be evaporated at 150F, first crack at 300F, etc... It appears from the graph shape that first crack occurs around 'C', not much before, and extends almost to point 'D'. ....now just fill in the temperatures for your roaster and it looks right (my temps would be; A 280-290F, B 350F, C 400F, D 420F. I would end it at 10.5 minutes.