This is a multi-part message in MIME format. I just got back from a weekend in WNY and I finally got a chance to meet = the coffee roaster. He was very willing to chat about his trade and told me = how he roasted my favorite "French Roast" blend of coffee. He apparently = used mostly Central and South American beans for this particular roast. He = said he tries to use relatively mild flavored beans and relies on the = roasting process to develop the characteristic flavor. This was a big surprise = to me as I would have though a big bold bean was necessary to develop a big bold flavor in the cup. Yes, he uses a big drum roaster that is capable = of up to about 50 lbs at a time. He generally saves the dark roasts for = last as the roaster is now up to operating temperature. His last run of the French Roast took about 17 minutes to complete (the roaster was at full operating temperature when he added the beans). He seemed to think that = an air popper could mimic his roast as long as I got it hot enough. On Friday I just received notice that I was the high bidder on one of = those Fuji PXR4 series temperature controllers - a steal at $50.00. I expect arrival sometime this week so I should have it wired up in time for a weekend roasting fest! I will let you know this works out!