I would like to fine tune my green coffee bean roasting technique.
For several years I have used a Cafe Rosto, which supplies a constant hot air stream to 5 - 6 oz of beans, and they finish in 5 - 7 minutes, full city, just when the smoke alarm goes on for a minute or two.
This seems to be good for drip coffee;
(I like rich chocolatey South or Central American beans.)
I picked up a Whirly-Pop stove top device, because it will do 8 oz at once, over a gas flame, and gives me much more control over heating/cooling. I need to fine tune this application.
Does anyone have practical experience, or references to coffee roasting profiles?