Pretty normal for wet hulled coffees. There is less seperation during processing and ergo you do get lots of variation in roast colour. Even worse when you are roasting a dry processed bean like a Sidamo or a Harrar but the variations are only colour, not so much taste.Originally Posted by 5A5D46415A5D56320 link=1248223567/0#0 date=1248223567
The beans are prob ok, I would blame the roaster first.Originally Posted by 5A5D46415A5D56320 link=1248223567/0#0 date=1248223567
Pretty good but every setup is different and results can only really be tweeked by you.Originally Posted by 5A5D46415A5D56320 link=1248223567/0#0 date=1248223567
If 1st crack was circa 200 then I would have thought that a 222-224 would be closer to the start of second crack. Maybe you gave it too much heat at the end and bought 2nd crack on early?
See if you can get your finish temp higher... the sour should go and sweetness appear.