These are some things I have learned:
1. Wind, even a small breeze, has more influence on a roast than air
temperature, by an order of magnitude.
2. A Coleman stove and a stainless-steel whirly-pop can roast a pound of
green coffee on a calm day.
3. You cannot really recover from stalling a roast at the onset of first
4. Best results are obtained by almost stalling the roast at the onset
of first crack. I back off the heat as the smoke thickens.
5. Preheating the beans prevents scorching and other defects.
6. It takes practice to roast so that there is a pause between first and
7. The bearing on a whirly-pop is not made for the stresses of coffee
8. It is easier to hear first crack if you are using a flick of the
wrist to stir the beans, your bearing having failed.
Still a babe in the woods,
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