What's roasting home roasters?

Did a bit of Sumatran and Kona last week. Loving them both. The Sumatran is more earthy and dark and heavy. The Kona has a beautiful light flavor to it. Seems like hints of tea in it. I think the Kona I did may be the best batch I've done yet.

[germantown rob]

Where to begin, LOL. Now that I can roast a kilo at a time I have been ordering from coffee shrub and roasting 10-20lbs a week. I am throwing bags of coffee at strangers walking down the street. If your foot even touches my driveway you have to take home a pound of beans. Heck I even grind it for them, .

Really enjoying Ethiopian Jimma Niguise as an SO espresso, but when roasted with a quicker finish it is excellent drip as well.

just received some costa rica yellow honey that is still resting.

I roasted up some of this years Panama Gesha that turned out very nice as one of the first light roasts on the new roaster.

[floydpink]

With the cooler weather and roasting outside, I have been having a hard time getting full roasts accomplished.

One of the limitations, and there are many, of the Behmor, is you can only add 2 additional minutes onto the preset roast profiles and that isn't allowing second crack to be reached without adjustments.

Some adjustments I have found to work are smaller roast sizes, different roasting times, etc.

Any tips would be appreciated.

[Mister Moo]

Originally Posted by floydpink

Any tips would be appreciated.

Cardboard box with fiberglass insulation (aluminized finish facing in) glued on top, sides and back faces? That oughta keep the heat closer to home for about $3.00. A correcty sized box would probably do the trick alone (it does with a popper); the glass would only protect the cardboard from being overheated.

The last bag, a pound of normally reliable Mayorga yirg from jrcigars, was SOOOOOOOOO bad Mrs. Moo and I almost cound't drink it. I gotta get organizized.