Hi All; I need some help from the experts. I was roasting some SM Brazil Joao de Campos WP Decaf last week when I experienced a phenomenon I had only seen once before. It seems the beans tend to expel oils PRIOR to second crack. I was roasting 200 grams in the Behmor, set to 1lb, P4. My question is, which is more proper or accurate to judge degree of roast, oily beans or 2nd crack? Thanks in advance for your input Gary Cincinnati OH The New Busy think 9 to 5 is a cute idea. Combine multiple calendars with Hotmail.