So I finally got to a new roast of some natural beans from Panama, elevation 1400-1800 MASL. This is how I roastes, following someones profiles based on elevation and/or bean type.
Charge weight: 230g
Preheat 175C 5 minutes
Drop beans set to 243C: temp 125C when roast started
Lower to 236C at 9:30
Stop roast at 10:30
Plan was to stop right as soon as I heard "popping" to see if what I was hearing in previous roasts was actually FC. On previous roasts popping started around 10:30-11:30. This time I actually heard a few pops at around 9 minutes. So I dropped temp to 236C around 9.5 minutes and I stopped roast at 10:30 (few more remnants of popping when I stopped).
Result was still darker than what I typically see for a light roast. Weight after roast was 197.9g (about 13.9% loss). The was not uniform. I had everything from Quakers to super dark beans, and possibly some scorching. Here are picks I took under the best lighting I could.
Any recommendations? What level roast would you considered this? Any thoughts on why it's not uniform? I have a strange feeling this will taste grassy but we'll see when I cup tomorrow.