Hi All,

I have roasted about 20 batches now, and I am beginning to get very comfortable. I feel like I can hit my target roast every time. The coffee is tasting great (much better than when I started). I am now looking to make the next step.

I have seen a lot of chatter about roasting profiles and have had a little discussion about it.

I would like to see everyones opinion about roasting profiles...
- when do you roast hotter or cooler?
- do you start some hot end end cooler?

I cant wait to read the response....