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ive always strived to get to FC around 7mins, let it finish, slow it down so
2nd crack hits 3-5mins after fc is done, allowing a 12-14min roast.
this weekend, i roasted some monkey and classic italian, with FC hitting at
around 1030, and turned up heat all the way, so SC followed it immediately,
still allowing a 13-15min roast. the result? much smoother cups, huge
chocolates the way classic italian should taste, from what i remember of
ordering a roasted bactch from SM. ive heard its better to gap FC to SC,
something about the coffee aging better? anyway, unless it totally funks on
me in a couple days, this seems to be the way to go. :)