Ok, followed a roasting profile from Eddie Dove's blog which was for a Ethiopian coffee. It was not the same as the one I used (Ethiopian Organic Yigacheffe), but same country, what the hell.... :) Using a GeneCafe Profile called for warming at 300 for 5min, 435 until 9min, 460 until 11min, and finally finishing at 482.... Ok, here are my notes... 5:30 325 6:00 358 6:30 379 7:00 393 7:30 403 8:00 413 8:30 420 (yellow beans) 9:00 431 9:30 Must have dozed off 10:00 447 (orange beans around 9:30) 10:30 453 11:00 460 11:30 455 (orange/brownish) 12:00 464 12:30 471 13:00 478 13:30 476 (hit 482 at 13:15 and dropped to 465 before going back up) 14:00 478 (brown beans - probably sooner) First crack at 14:15ish End of first crack 15:45ish Stopped roast at 17:15ish... 2nd crack starting I think??? Here's where I screwed up and Stopped the gene cafe instead of Cooling it. So in a panic I found gloves and got the chamber out and open to dump. In the process I noticed the beans were snappin' quite mightily and smokin' strongly.. smelled great.... My hood (a chemistry hood - clean and not being used) is quite loud it seems as I could hear the beans much, much better when I pulled the roasting chamber out of it while dumping the beans still in 2nd crack (?) I don't know if I over cooked the beans a bit as the roaster stopped rotating and I scrambled for gloves... Anyway, what are the thoughts on the profile, temp ramp, etc, etc.... Thanks in advance, Ken Connect and share in new ways with Windows Live.