Does anyone know what causes a bean to be unevenly roasted - in the single bean itself? Eg the ones that become darker and more roasted in the middle of the bean and less roasted on the outside?
As in - Is it too much heat at the start, or not enough? Is it too long up to 1st crack, or not long enough? Is it not enough bean agitation, or too much? Not enough air flow? Etc etc? Something else?
As in - Is it too much heat at the start, or not enough? Is it too long up to 1st crack, or not long enough? Is it not enough bean agitation, or too much? Not enough air flow? Etc etc? Something else?

Comment