namballe
New member
- Aug 24, 2012
- 335
- 0
looking much better!Had success getting a more even roast by lengthening the roast time (drying phase in particular) and ejecting higher, at 412F. The lighter (uneven) roast actually tasted pretty good (black tea!) while it was hot. Once it cooled, however, it was overpoweringly grassy and sour. Dark roast was somewhat unremarkable in taste, but I don't have the best palette.
imgur.com/SHUaK25,1DIcbiD
