I have no gotten a roast under my belt with the Wearever Pumper and it certainly is letting me slow the roast way down (12 minutes 45 secons to Full City vs. 8 minutes to the same point in my Toastmaster).
The result was a terrific Full City+ for Brazil Carmo that I am using for espresso. The result has been a delicously rich espresso and ristretto.
Since I am still curious about mastering the Toastmaster (due to their ready availability). So, I did a Yemen Ismaili roast in which I did a couple of things to imitate the flow that I observed with the Pumper. The result was a really delicious Full City+ (spots of oil after a couple of days rest). The roast time was about
For any Toastmaster users that have roasts going too fast, here is an additional tip (in addition to those offered a couple of weeks ago): slightly tipping the popper back improves the mixing of the beans -- resulting in more swirl and less hopping. You will need to use a 'chimney' to keep the beans from popping out (this is with the hood of the popper off). I found a tin can (that housed some chipotle in adobo) that was just the right size for this.
These cupped really nicely. The coffee tasted a bit lighter than the roast color appeared (it looked like a roast on the verge of Vienna -- but cupped like I would expect something between City+ and Full City).
I have started some new experiments with a thermometer and dried black-eyed peas to check the influence of various techniques on the temperature gradient. My time is a bit limited so it may be a few weeks before I can post my data.
One very interesting thing that I have seen is that with no beans in the hopper,, the Toastmaster heats up MUCH MUCH faster than the Pumper BUT with beans (actually blackeyed peas), the pumper was very similar.
By contrast, a Poppery II (that I found yesterday at a Thrift shop) was quite a bit cooler at 3 minutes (with peas in it) than the other two.
I will refine my methodology and have some results in a few weeks.