Thanks for sharing Barry. Since it was my first roast, I would say the entire process was rather chop and change from various techniques I found over the past 3 days.
Looking back, a few observations:
1) I constantly checked the chamber wall temp, realised it plateaued at mostly 130-135dc, highest was roughly 140. There were no organised timings for these checks, I simply hit B when I felt the urge
2) I wedged a chopstick at the door to listen for rolling FC at the ~9 min mark and left it there till the roast was done, checked chamber temps and they were largely unaffected (~130dc)
3) When I hit cooling a minute before the end of rosetta stone; which on hindsight was an impulsive thing to do, I just thought I’d rather err on the side on light rather than dark
4) I left the door opened at 45 degrees throughout the entire cooling process
5) I never had the goal to reach 2nd crack and I’m not sure whether it ever did. On that note, I doubt I could even identify second crack.
Colour wise it looks like a city plus to me, I see faint cracks on some beans but not on all of them.
Also I had every intention to consume this as a pour over, and due to my lack of patience and eagerness from doing my first ever roast, I actually cupped it this morning and subsequently extracted 200g from 12g aeropressed.
This was roughly 10 hours in and I’m already quite happy with the results.
Strong floral (jasmine) notes expected of Ethiopians, and ends smoothly with vanilla tail notes when cooled. I could taste a hint of ripe stonefruit coming through which I hope will be more prominent as the beans peak over the next 4-10 days. Also, there was that hovering burnt popcorn taste which I hope will disappear over time.