The coffee that was compared in this experiment was single origin MAO Ethiopian Harrar Horse obtained in green (unroasted) form late in the summer of 2006 from <link deleted>. This coffee was selected for several reasons including the fact that it makes nice single origin espresso, I had enough of it in inventory to test, and finally because it tends to show when it is staling by losing its multidimensional flavors and becoming "flat." All of it came in a single 11 pound bag and all batches were roasted identically to approximately 442°F with the same roast parameters, a level at the very beginning of second crack which produced beans with no visible oiling. A 500 grams gas-fired drum sample roaster was used as shown to the right. The beans were introduced at an approximate drum temperature of 360°F, after which first crack started between 9 minutes and 9 minutes 15 seconds, and the total roast duration was between 12 minutes 15 seconds and 13 minutes. Roast progress was followed with the aid of an internal thermocouple in the roast drum, plus a Fluke digital thermometer.