Roasted Super Wush just now. The most out of control a roast has gotten on me since my first few roasts ever. I have tons of thermal mass, so it's hard to really slow down at the end of the roast, but I guess I need to do everything I can so that the colors even out and I get

Shoot, I'm just seeing this. I'd be in if there were another slot. Y'all enjoy!

My first bag was indeed the natural, and the next was the washed. The natural is one of the best coffees I've ever tasted after two roasts of it. I'll be in for 10 pounds every year from now on. The washed coffee roasts have both had small issues do to my own mistakes, not the coffees fault, and they

The only reason I am sharing this is because I so appreciate Tom doing all of this work for us, because I'm a little embarrassed at my tasting notes. I find this coffee to roast, look and taste like a natural. It has a strong fermenty blueberry note, with a background of almond. This is the first

Interesting! Where are you buying replacement elements? How often were they burning out that you had to step voltage down for increased life?

I'm not sure I consider it necessary. My buddy is a commercial roaster, and we have found some coffees are faded within 6 months, others are good for 12 months or more. I do it to maximize freshness and let me choose what to roast and drink rather than catching up to the oldest coffees

I have started dividing greens as they arrive into single roast allotments and vacuum bagging with an oxygen absorber in Mylar and then freezing. So far I'm happy with this process, except the extra time it takes when greens show up!

I typically save at least $1000 a year over buying roasted, but have saved well over $1000 in a few years including roasting for others. I get to maximize the usefulness of the coffee by knowing exactly when it's roasted, and how I roasted it. Even if it didn't save money I would roast so I

Oh man, if I do things perfectly (wrong), I can get ror to rise after 1C crash for 3-4 minutes with zero heat being applied to the coils on my 1kg electric drum roaster

This suggests to me the surface hardware