I shoot for 45/35/20% but who's to say if it's right.

I accidently crashed mine after first crack as it was holding heat pretty well and didn't move much on earlier adjustments. Trying it 4 days post roast in a chemex and it's still absolutely wonderful. I also had it as espresso 3 days post roast and it was a bit light on body for me. I only got a 5lb bag and wish I had gotten more! Quite a forgiving coffee to roast.

My second roast of this bean turned out well. The first roast was gifted after I reported in the greens thread that the profile was flawed and the coffee had promise none the less. My neighbors liked it

As brewed coffee (espro press) this second roast is really outstanding though I could have dropped a touch earlier to avoid the little IBTS probe flick at the end.. This roast after a few days rest has just enough citric-like acidity to balance what I perceive to be dark berries and yes a winey grape dominant flavor profile. This roast is not intensely sweet but has more than enough to balance everything else and finish with a pleasing aftertaste. YUM!! 401* drop temperature is light in my experience with the Bullet but this roast is balanced and has more body and depth than I expect with a truly light roast. It's light by the numbers but I perceive it as more developed. I'm sure one can go lighter or darker which is where I will explore this next. I predict great coffee at Full City. Espresso tomorrow.

I've been using this bean to learn the particulars of my new Bullet roaster. It's been a little bit of a challenge. Somehow I missed this thread and I'm so glad I found it, as It's really validated my experience with it so far.

I don't remember much from the first roast. It was literally the first after seasoning the drum, and I was just winging it without the software, trying to get used to the controls. It didn't come out too bad though, so I probably just got lucky.

The second roast was severe. It was super sour/tart. Really un-drinkable. I guess I didn't develop it enough. If I recall, I undid the yellow mark by mistake, and added it back, definitely guessing.


3rd roast, I tried to control the ROR and it ends up all over the place. I noticed that it would jump up at around 6m, and drop after 1c. It was nowhere near as sour, and I was able to get more development. This was my wife's favorite, but I thought it was still too bright.


The 4th I tried to get more control of the ROR, but I end up just flattening it. had more body and some heavier (coco, dark berry) flavors , but it also had a kind of dull burnt taste. I actually preferred this one, especially after about a week when the more outstanding unpleasant characteristics faded.


I'm still learning. I'm thinking that I should either a higher charge temp, or at a higher drum temp. I have plenty (10lb) left to play with, and I'm doing 400G batches, so hopefully I'll get this down. If anyone has any advice, I'm all ears!

Overall time looks good. Maybe a higher charge temp and a bigger decrease after 320°f

Here's my latest. I'm not sure what happened. I think in my attempt to maintain a declining ROR I panicked at the end and dumped the beans earlier than I wanted. I have a hard time hearing 1c with this one, and was struggling to hear the start and end, for sure. Anyway, the overall time and temp are too short/low, but I guess we'll see.

Forgot I'd bought this one until I saw the thread today. Did one Full City roast last July with espresso in mind but that's pretty much forgotten outside of thinking I'd try for a longer development time next roast. I'll have to dig through the greens freezer & pull out a lb.

hudsterboy, that last roast might not taste too bad.

That about describes it, lol. "not bad". It was definitely better, but for me, it's still too acidic. I roasted it again last week and it's pretty close to the previous 1/31 roast. I was attempting to get rid of that flat point just before 1C, to see if I could sweeten it up, but mostly just ended up moving things around. I I'm drinking it right now, and it's still too intense. Lots of citrus and a sort of peppery finish. Very unusual. I'm going to roast it again today with the same inputs, but go to the end of 1C.


I'm also roasting a natural Ethiopian that is so much easier, and comes out great, but I'm giving all my attention to the Kenyan. It's like having kids.

Some beans are like that. Ethiopians give me fits. Centrals are easy to roast. Maybe lower initial gas setting to get dry near 4:30. This might help stretch the middle a bit and get bean temps heading more downhill and avoid the flat spot.