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New Roaster from PA
Good Morning,

I just started roasting my green Bali Blue beans. Delicious coffee! But I do have an issue that maybe someone more experienced here can answer.

I use a SS pan on the stove and get a fairly even dark roast. But I've noticed that the coffee I roast at home is upsetting my stomach more than the Bali Blue I usually buy already roasted. Could anything I'm doing cause this?

I enjoy the process and would like to continue but must resolve this issue first.

I look forward to learning.

Welcome, Bella !

How they look, side by side, home and commercial roasts ? As darkness I mean.
Is possible your roast to be more acidic than the commercial roast.
What would make it more acidic? Do I need to go darker?
Color is not everything... too fast speed of roast can led to beans roasted well on the outside but not so well inside. How many minutes do you count until hearing first cracks?

Also, pan roasting method is the most favorable to this uneven penetration of heat inside bean.
How is your agitation? Is the pan double side, allowing you to rotate the roast chamber ?
If you don't shake the pan at all, and only stir beans with a spoon, that is enough to point the culprit...
The best designed stove device so far is the Hive roaster, please have a look and compare with your routine.
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