That would be dependent on where the probe is. If youre using a datalogger that generally sits in the bean mass, anywhere between 210* to 225*, again dependent on the bean density. Also, run your roaster for a good 15 minutes before your first load, keeping it hovering at the temps above, as it will stabilise the drum temp.Originally Posted by 7A6D6C7267666D393A39080 link=1266118345/0#0 date=1266118345
Aim for 10 - 12 degrees increase per minute or in other words try getting to 190 degrees between 10 - 12 minute mark (once again depending on the bean density and what you are trying to achieve overall) then 3 - 5 degrees per minute once 1st crack is achieved.Originally Posted by 7A6D6C7267666D393A39080 link=1266118345/0#0 date=1266118345
These are generalisations, I know, but I think a good starting point. You should also try roasting dark, roasting light, with little and lots of airflow, roasting faster, roasting slower, then tast the results to see where you like them or what combinations of roasting suit your tastes.
Enjoy the journey!