jkoll42 wrote:

What beans are you roasting? Does it happen across various bean origins?

John Despres wrote:

Are you using a warming stage for the first 5 minutes at 300F? If you are, I'm a bit surprised you don't reach 445F in another 5 minutes.

You might be skipping one stage - I see in one of my posts I left it out. Add it back in - Drop your temperature 30 seconds or one minute into first crack to 445F.

As it is your roasts are racing on out of control, they need more time in the drum at lower temps.

The Sumatra, Ethiopia and perhaps the Rwanda should come out uneven to some degree as they are most likely dry processed.

John

jedovaty wrote:

I don't have a gene cafe, however, you did not mention how much are you trying to roast. Perhaps you are using too many beans or not enough.

synic wrote:

Here's a picture of the Sumatra.... taken in the sun as you suggested:

jkoll42 wrote:

Oh, that explains why it looks funky - wet hulled. I thought the coloring of the beans was a bit funky and that's why! Grab some south american/Kenyan beans that are wet process and see how they roast. I think you will find a much more even looking roast.

That said, all that matters is how they taste :th-cof1.gif:

Is there somewhere that explains all the processing methods?