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I use a West Bend Poppery II for roasting my beans. The roasting occurs outdoors because of the chaff and smoke but when the ambient temperature is warm, the roasting time to the second crack is around 5-6 minutes. I've been wondering if that is too short a time and the beans aren't getting...

Could someone here recommend some good books about coffee that explains the many varieties and their preferred roast? I realize that any such preferences are only those of the author and may not be to my satisfaction, but it would be a place to start. Thanks, Richard