I hope you enjoy your new roaster, Chris. The SR800 is capable of roasting some great coffee. Learn the basics of controlling the roaster using your senses so when you use artisan you will will Know the adjustments needed to change your profile.

Thanks for sharing your experience, and I agree, the Poppo is a good choice for home roasters on a budget. The use of the voltage regulator gives you some control. I’m glad it’s Working for you! Thanks for watching.

Yea, I’ve got “genie” stuck in my brain. Sorry about that. Regardless, I hade liked the roaster. Are you using the “Gene”?

Thanks for watching. I’m using more Celsius on my videos now than ever before. I have to convert too :-/.

Hi Nick. The Kaleido M2 is a good roaster. Roasting on a drum roaster I different than an air roaster like the fresh roast. It will be a learning curve for you but the m2 is a fully capable roaster. It is a good value for all the features you get with the roaster. Using artisan will give you new insight to your profile and the M2 will roast light to dark anyway you want. The Kaleido Facebook group is available when you get started.

@VirtualCoffeeLab thank you. I've always used artisan with a fresh roaster. I actually have a conversation with you when you first got yours about how I use it. I got somewhat of a recipe from one of your old videos about roasting sweet coffee but I interpreted as a 50/35/15 rule. Where I try to dry for 5 minutes, mired for three and a half minutes and develop for 1 and 1/2 minutes for a full city roast.

@VirtualCoffeeLab I did really struggle with light roast on the fresh roaster. But the biggest problem I had was the small capacity.

I am glad my videos are helpful. The software I use is Artisan which is available for free. I have links to all of the stuff used in the video in the description of this video. I connected the Behmor to Artisan for this video using the following: The connector is called a Phidget 1048_2 Temperature Sensor with 4-Inputs and a usb connector. You can find this phidget here www.phidgets.com/?tier=3&cati... . You will also need to get the data cable which you can find on that site. The probes found below can be purchased on Amazon and I have provided the affiliate links to those probes. Long K type probe - 2 mm thick thermocouple that is 300 mm long with a nice 5 foot long wire braided cord with fork-type connectors Short K type probe - 2 mm thick and 100 mm long. It has a 6-foot-long wire braided cord with a fork type connectors

Hi Jesse, thanks for watching my videos. I'm glad they have helped you. I am assuming you are asking this question related to the Kaleido M2 roaster since that is what i used in this video. My answer would be different if you were using an M10. The M2 is very powerful for it's size and roasting capacity. The charge weight will make a difference which drum and air settings I use. Assuming you have a full capacity (400 gram roast) we are talking about, I would use a between 80-90% drum speed. This is a little fast but it helps with convection. You could go as low as 70 if you want. The Airflow is really important. On larger capacity roasts on the M10 I would use 10-15 for my airflow and I would not increase my air until I got close to dry end. I want to build up as much energy as possible without blowing it out of the roaster. Then i would bump it up to 20 until first crack, then 25-30 for the rest of the roast. Again, this was for a full capacity roast on the M10. For the M2, because the roaster is so powerful for its size, an air setting of 15-20 to start is fine. Middle Roast air settings might be 25-30 and i've even found myself higher than that during development. Again, batch size dictates what I want to do for air.

Thanks for watching. I am glad it is helpful!

Hello Dimitar, thanks for your question. I've roasted over 120 kilos of coffee with the M10 during the past year totaling over 200 roasts. Roast size has ranged from 300 grams to 1.2 kilos. I have the 220v "Dual" version. My overall experiences have been positive. It is a workhorse. The drum is made of solid stainless steel and the drum has slits to allow some IR light into the drum and chaff to slip through into the tray below. It can produce nice clean, fruity roasts or darker smokey roasts. The batch size will need to be modified based on the roast level and desired profile. The only issues that need improvement are the Bluetooth connectivity. About 8 times I have lost connection between roasts, when I reset Artisan. Not sure why. Because I have the "Dual" version, i cannot plug the usb cable from the roaster directly into the computer to use artisan. If I were to decide which version, i would probably use get the Pro version. The Aillio Bullet has a newer version out now that is more powerful. My experience with the bullet was limited but I enjoyed using the roaster. It was easy to use and did a great job. I hope to be using the new version soon to see how it has improved. While the design of each of these roasters are different, either one would be a good choice.

Congrats on your new roaster Ra. How did it go?

Thanks for watching. I’m glad my videos are helping you!

Hello Stefanie. I’m sorry you are experiencing the fires. That is unusual. I’ve never had a fire in my behmor. Here are a few suggestions. 1. Always roast with the chaff collector properly installed. 2. Always clean out the roaster after every roast. 3. Roast a smaller batch size ( 1/2 pound ) 4. Don’t roast so dark. 5. Don’t pin the roaster during he roast. If this continues, I would contact Behmor customer support desk.

I’m glad my videos have helped you.

Hello Odhiambo, thank you for watching. Best wishes on your interview.

Hello Mohamed. The technique you used with your drum roaster is much different than what I am used to. Please share the following data here: Total roast time Type of process the Colombian coffee is (natural, washed , anaerobic) Desired roast level. Be specific please. Time from beginning of roast to when the color of the beans turned yellow Time from yellow to first crack. Time from First crack to end of roast Were there any oils on the coffee beans The gas’s pressure of 1.5 - 2.0 kpa is full Power? 80% ? 60? Please share these answers and I will try to Offer some helpful comments. How did the coffee taste?

@@VirtualCoffeeLab Roasting Data: Total roast time: 8:56 minutes Processing method: Washed Colombian coffee Roast level: Medium-dark (suitable for espresso) Start of roast: At 165.4°C Turning point: At 1:08 minutes and 122.4°C Yellowing stage: At 5:22 minutes and 172.8°C First crack: At 6:46 minutes and 184.7°C End of first crack: At 8:00 minutes and 195.9°C Drop time: At 8:56 minutes and 201.7°C Presence of oils: No, no oils appeared on the bean surface Gas pressure: 1.5 - 2.0 kPa at 60% power Taste: Acceptable, with an aromatic fragrance and a slight acidity in the first sip, but still pleasant

Mohamed, looking at your roast event times the first crack event is happening too soon. If your goal is a well developed Colombian, you need about 4 minutes of time between dry and first crack. So, after reaching dry at 5 min and 22 seconds, reach first crack at 9 min and 22 seconds. Then drop the coffee at 11 minutes and 22 seconds. If you are happy with the color of the outside of the bean then aim for a similar color. The ending temperature might be different by a 2 or 3 degrees because you were really pushing that coffee. The longer time in the mialliard / middle phase will help with flavor development and a more even roast.

Thanks for Watch David!

Good suggestion and thanks for sharing. Cooling the beans quickly is important for any roast. The coffee will continue to roast until you get the temperatures down. That means your profile will be different if you are going for sweetness. As far as crystalizing sugars, that is a new one for me. I'm curious who has the science on that one. Do you know where you heard that?

You are correct. The manufacture is in China, like many of the home coffee roasting machines. Even my Mill City 500 Gram is made in China. The Roma Pro / Maga Mago is coming out with a 2.0 version. This doesn't change the fact they don't have a usa distributor that i know of.

@@VirtualCoffeeLab just saying potential liability if the machine has problems. Have to pay for parts and overseas shipping.

I roasted the coffee 4 years ago. I'll have to roast it again on my channel because i have more experience now. To answer your question, the heat input was specific for my natural gas powered roaster. I use.3kpa 30 seconds after charge. Then I moved up to .5kpa at 1 minute. Then .7kpa at 1 min 12 seconds, then 1kpa at 1 min 45 seconds. I peaked power of 1.2 kpa at 2 min and 36 seconds. Then I transitioned my power back down after the dry event. These settings probably don't help you very much. My approach will be different the next time i roast this coffee. Sorry I can't offer more help than that. Depending on your roaster you can use ET to find your max temperature/power setting. I've done a video on that called "roasting with exhaust temperature" or something. That might be helpful to watch.

The LINK is unique. It will run a profile for you and be consistent every time. The profile library is pretty amazing and other than its cousin product (Kaffelogic Nano) the next closest type of roaster is the Ikawa product. The batch size is smaller on the LINK. I guess you can do a hack and roast 200 grams (see the Captains Coffee Videos for that). Yes, you could run the same profile over and over to roast a week's worth of coffee. If you are looking for a small-batch roaster that will roast for you then the LINK could be your ticket. Then there is cost. It is expensive. Also, a calibration/service may need to be done in the future, after "X" number of roasts or something. Do your research so you know your cost of ownership. The other downside is the roasting process is kind of sterile. You aren't getting the hands-on, artisan experience. You can't see the coffee very well like you can with the Fresh Roast. You can't remove the beans from the roaster to see the color, texture, or smell the coffee up close. You should roast under a hood fan because there is no exhaust tube to vent outside but I guess that isn't any different than your current situation. If you want a larger roaster in the same budget or less, the Kaleido products might be your ticket. It is a drum roaster, not an air roaster so the process is a little different. The M2 is a great roaster that can roast any profile but there is no roasting library with a bunch of profiles. The Kaleido does have an auto roast function but it is nothing like the LINK. I would not buy the Kaleido for the auto roast feature. It can roast great coffee. It has a larger capacity (400 grams) and allows you to experience drum roasting. You can see and smell the coffee while it roasts using the trier. If you roast darker, the link profiles aren't designed for that. I would say medium roast maybe but not dark. Fact-check me on that, please. That was my experience but others might have had a different experience. Those are my initial thoughts.

@@VirtualCoffeeLab appreciate the insights! watching the video I realized that if you could taste the difference in development times between those two very similar/precise roasts, the lack of precision with the 540 controls, even If I added thermocouples and connected to artisan, meant I could never smoothly repeat a profile and isolate what's working? I do get what you're saying though about learning and skill development which is definitely part of the journey/fun...I guess the question I have to answer is whether to hand over the controls to the algorithm and the roast library or do I go the manual route with something like the Kaleido... pretty sure the 540 is not precise enough to be repeatable. As an aside wanted to say your light roast 540 video was very helpful. It turns out I was roasting much too quickly for the light roasts. By setting power to 4 or 5 and extending the roast time to 7-8 minutes instead of power setting 9 and hitting 1c in 5 minutes, the flavors were significantly better

Thanks for you message. You can download the coffee roasting profile worksheet for free here: www.buymeacoffee.com/virtualcoffeelab/extras

Thanks for watching and subscribing to my channel. My initial guess below without knowing your settings used, the type of coffee etc.. Sounds like you are roasting 1 pound of coffee in the roaster? You probably didn't pre-heat the roaster. Your coffee is turning yellow around the time the fan turns on (7 minutes) and the temperatures never got hot. Your roasts are taking 12-13 minutes. Please let me know the type of coffee, your batch size, if you are pre-heating the roaster. I can offer more suggests after you reply back

Hello Agi. Thanks for watching. Many Behmor users use your method and it gives good results. My method isn't that difficult. It just takes a couple of roasts in the manual mode and you will start to get the hang of it. Thanks for sharing!

There will be more kaleido videos.

Thank you for watching my videos!

Thanks for watching!

Hello Cameron. No need to preheat since it is an air roaster. Heat is instant. I share all of my settings in the video.

Hi Ronny, thanks for watching and your comment. Yea, that is the challenge for those who want a little development but hate to see their coffee go darker than they want in doing so. One way to deal with that challenge is to enter first crack at a lower rate of rise. ROR is the speed of increase in temperatures. If we enter first crack at a lower (speed) temperature increase (say 8 ROR) and it is descending, then for a 1 minute development time your temps only increase about 5 degrees. If you enter at 11 ROR then your temp increase might look like about 8 degrees. So, think about the color at first crack and how slow of an ror you want to get some development without going flat on your ROR. When you get into the single digit ROR's you have to be careful not to mess it up, but it can be rewarding. I call that the "fun zone". I hope that makes sense.

Thanks for the kind words about the series! I'm glad you are enjoying your roasting journey on your Bullet Lou. The air roaster does have it's challenges. It isn't all roses. One of the greatest advantages is being able to see the beans in the air roaster. That dim light in the Behmor is disappointing. Do you have any suggestions for any other topics in the 101 series?

@@VirtualCoffeeLab Well, folks who like or benefit from watching 101 videos seem to be either newcomers, or experienced roasters who value revisiting the basics. I particularly like videos that help people in dealing with some kind of problem or confusion they have in roasting. I will think about topics and will get something to you!

Hi David, 343f at dry and 388f at first crack. The temperatures were being displayed on the temperature display seen on the screen but my hand was in the way. Sorry about that.

I’m glad you found my channel. Make sure you have some good hot gloves. That roaster gets hot in your hand!

Hi Kogaku, thanks for watching and being a subscriber. The roasting 101 series is a “playlist here on my channel consisting of 5 videos so far. kzbin.info/aero/PLe757VIiQrPZIse-bIw0ae9ECr6CpZrDD&si=A4TdmfqZ1OGnvK4B

@@VirtualCoffeeLabMany Thanks ☕️!

Thanks for watching my video. I see you are comparing temperatures between my first crack and what you experience. I understand the confusion. Comparing coffee roasting temperatures is challenging. I've roasted on a lot of different roasters including the Bullet and Mill City Drum roasters. I've also connected artisan to smaller roasters like the fresh roast and Behmor. In every case, the first crack temperatures are not the same. Even on the same machine, a first crack temperature can be different based on the speed of the roast and the type of coffee . The probe placement is another huge factor in temperatures, especially on the Kaleido roaster. It all depends on how far the probes are pushed into the roaster (they are adjustable). I compare coffee roasting event times and the roast level (weight loss, color) to get me really close to another persons roast i am trying to replicate. If I use temperatures i usually miss the mark. Great question about whether first crack matters or not on a light roast. I think it does because first crack event signifies the point where the coffee is fully roasted. If the roast doesn't reach first crack there is a risk of underdeveloped coffee. In the case of this roast, I had a 1 minute and 12 second development time with low ROR temps so i was able to get a little development 13% without significant temperature increases. It turned out to be a really nice roast.

@VirtualCoffeeLab ... thank you for your reply, I am currently using the bullet, I've never really experimented with my bullet (It takes me a month to go through a 1kg of beans- as I just roast for myself) and I've always went with the standard 9min fc, 2min development time... I drink both espressos and cafetiere so I was always following a medium roast profile...so I think its time experimenting lighter roasts for my cafetiere. Thank you

Hi Jim, Sorry about that. It was an editing issue that was my fault. You can see the event times on the graph as well as the time axis on the bottom of the graph I think. I'll try and do better next time. i included the buy me a coffee link in the description of the video and will include it here as well: www.buymeacoffee.com/virtualcoffeelab and if you want to download some profiles www.bymeacoffee.com/virtualcoffeelab.com/extras

​@VirtualCoffeeLab Thanks Mike. I have already scoured the graph for all timing and temperature cues and written up a plan.I just received my SR 800 snd OEM extension tube and have only done one roast on it. I know my results will be different but thought I would try to follow your profile as closely as I can and see where that gets me.

Hi Mike I did a nice experiment where I ran my sr800 with the OEM extension tube at all power and fan settings and measure temperatures. I tried to post it as a comment under this video but it keeps returning an error but it doesn't tell me what it doesn't like about the post. I'm wondering if it is just the fact that I have put a table of information in there. Do you have any suggestions on how I can get it posted? Or can I send it to you some other way question mark like on your website or through our Facebook commenting?

Yea, it's a youtube thing. Please go to my Virtual Coffee Lab facebook page and sent it to me through messenger.

Hello King, you don't need Artisan to roast great coffee on the Fresh Roast. I posted a video a few days ago with another fresh roast video that addressed controlling the roast to hit events using your senses. I think that would be a good focus. I was monitoring color, bean loft, aroma, the pace of first crack, and temperatures to help me control my roaster. The second comment you made was about how to know how long each phase should last. That is a great questions everyone wants to know. The challenge is there's not a simple answer. the length of time will change based on the roaster, batch size, type of coffee, roast level and more. For the SR800, your total roast time could be 6-10 minutes long. How much time you spend in the middle phase and development does influence how your coffee will taste. I don't know how your event times looked on the roasts that were pretty good. Were you writing them down? Share a little and maybe i could make some suggestions.

Yea, you are right, it is basically an Aeropress. The Flask brews a greater amount of coffee per press but the process of steeping like a french press or Aeropress is the same.

Hi James, thanks for your question. There are different approaches for roasting. Offer on the fresh roast. I shared one approach on the fresh roast here: kzbin.info/www/bejne/pX3KpWuplrmgeqssi=RXnKw6icOL3GJ_xq There are some who keep the fan on high lofting the beans all the way up the tube. I shared a different approach in the video I just shared. I kept my bean loft in the center of the tube using both fan and heat changes to guide my roast event times. The downside to moving the beans faster is it pushes them higher and some beans can go into the chaff collector. It also requires more power because you are blowing heat out of the roaster. So, the choice is yours. I would encourage you to experiment and determine which approach helps you control your roasting better.

That's awesome you have logged so many roasts! You're clearly a dedicated Fresh Roast user! It is inspiring to know you can service your roaster. I haven't opened mine up yet. I try and keep things clean outside and around the base so the chaff won't suck into the base. So 220g batches sounds interesting. What do your event times and total roast time look like?

@VirtualCoffeeLab total roast times 7:00-8:00 minutes. -Dry phase: fan/power at 9-9 for first 3 minutes as RoR calms down to about 30°F increase per minute. -Browning phase: maintain 20-30% RoR depending on the bean until first crack. -Dev phase: I've been cracking my beans up to 12% of the total roast time.. about 1 minute. -Final settings usually end up at Fan 7, heat 6 before popping the beans into a separate cooler.

Thanks for sharing your recipe. What type of bean are you using?

​@@VirtualCoffeeLab I prefer washed coffees. Especially when the beans are well matched in size. Smaller beans seem easier to control temp wise. Kenya is probably my favorite origin. Right now, I'm enjoying a lovely Mexican bean Terruño Nayarita.

Nice job on your total roast count. Glad your here!

Hello Wren, 3-7 days…. but that is my opinion. Some might rest it longer.

Yea, Smidge and Tad are technical terms. I figured the audience might be able to handle them.... hehe

@@VirtualCoffeeLab 😂

Hello David, Thanks for your message. I am doing well. I'm a grandpa again so that's been really exciting. I'm sorry you have had the physical issues. It is good to know you have gained weight. That is good news. Hang in there. I'm surprised about the defect rate on your beans. Are they specialty beans? I've got the K6 grinder and it has been wonderful. From pour overs to espresso, this grinder can easily be adjusted and give consistent grind size. I'm happy. Thanks for watching and checking in. Be well!

Robert, did we talk about this? Are you using the stock tube or the razzo? The SR540 doesnt seem to have the issues you are experiencing. What type of bean are you roasting with those times and how dark are you going? I think you could possible increase or decrease your batch size to influence the dry time on the 800. Let’s say you are roasting 200g for the example you just gave. Try adding another 50 grams with the same settings for power and air and see what happens. Another idea would be to use a chaff collector extension to open up the airflow and let some of the hot air blow out the top of the roaster. This should help extend the dry time. What do you think. Give it a try and let me know what happens.

Sorry i didn't answer this before. I roasted a Guatemala Huehue. Unfortunately that comment and about 20 more minutes of narration were edited out for the sake of being concise and to keep viewer attention. Sorry about that.

@@VirtualCoffeeLab No problem, we all do those things......and no, I have never asked you about roasting a wet hulled Sumatra as I haven't bought that bean before.

O, the settings will be different. Tell me the type of coffee and roast level you are going for. Share your dry, first crack, and total toasted time. Maybe I could offer a starting point for your profile.

@@VirtualCoffeeLab ​ @VirtualCoffeeLab Awesome. Thank you for replying! Yes, a starting point will get you a week of "Buy me a coffee"!!! LOL Roaster: SR800 W/OEM Extension tube Coffee: Nicaragua/ Fully Washed Level: Medium Charging: 226g ???? Currently waiting for Phidget 1048_2B but do have Artisan all setup. Much appreciated!

I'll be glad to help but you need to tell me what has been happening with your roasts so far. Please let me know what is the room temperature you are roasting in. We will start with 225 grams of coffee BUT I need to know what type of coffee you are roasting. I also need to know what roast level you want to roast to. Once you answer that I can make some suggestions to try and you will need tllet me know what happens. Can you tell me what you typically do with the heat and fan settings? How long is your roast taking to finish?

​@@VirtualCoffeeLab Thank you for offering to help. I have a bag of Nicaragua/ Fully Washed and would like a Medium roast. Currently I have only done 2-8oz batches (due to lack of time) with the SR800 standard tube. I had problems working the multi function knob. It was pissed off A.D.D. madness LOL! I recently got the extension tube and my Phidget 1048 is being delivered Friday 1/24. Which having a visual I feel will help. Any and all advice/help would be much appreciated!!

I would suggest roasting without artisan for the first handful of roasts and practice controlling your roaster. Practice controlling your event times. That means practice managing your heat and fan to you reach dry end/yellow near a targeted time. Same thing with first crack. And then the end of the roast/drop. To start off, try roasting 225 grams of green coffee with a fan of 9 and power 2. Adjust your fan down I step at a time to keep the beans no higher than 2/3 up the tube. Write down your setting changes and temperatures using the roasting profile worksheet (see lin later in this comment). Watch the color of the beans. Dry should occur around 4 - 4 1/2 minutes? I'm guessing because I have not roasted on an 800. If you find your coffee turned yellow longer than that, then the next time you will want to start 1 power level higher. This is how you are going to figure out how powerful your roaster is and what you need to do to arrive at yellow around that target time. Next is first crack. Whatever the time was for the dry phase, just make note of what you did. Now your attention should be on managing the power and fan to get to first crack about 3 1/2 - 4 minutes after you reach dry end/yellow. You will watch the color of the bean, smell, and watch the bean loft. Adjust your fan to keep your beans in that same zone of no more than 2/3 up the tube. If you step down your fan 2 steps, that will impact your temperatures as if you increased your power by 1 step. Just keep that in mind when roasting. Just because you are not increasing your power at that time doesn't mean temperatures aren't still claiming. You lowering the fan does increase the heat. You might find on your first roast that you got to First crack way sooner or later than you wanted. write that down and the next time make the necessary adjustments to get closer to your first crack time . A word about first crack. Listen to the pace of first crack. Does it sound like a lot of cracking fast or does it sound like it is barely cracking? The pace of first crack is a reference to how how and fast your roast is going. You want a nice rolling crack, not fast, not explosive, but a nice casual cracking. Now you want to have about 1 1/2 - 2 minutes of development time. Based on your cracking speed you will want to adjust your power or fan to guide your bean color and end time. Watch the temperature on the roaster by pushing the button down. Notice the temperature increasing. Is it increasing about 1 degree every 10 or 12 seconds? If it is increasing at that rate or slower your good. If it is increasing much faster than that you might want to increase your fan by 1 step. OK,, now you got through that roast. There was a lot to think about but the goal was to experience what happened during the roast. Did you get close to your target event times? Be sure to make notes. You won't be able to make correct changes for the next roast unless you write down your fan and power settings along with the time. Don't get frustrated with the control button. Twist to see temps. Push to cycle through fan, power, and time. Consider downloading the profile worksheet I have for free on my buymeacoffee.com/virtualcoffeelab/extras page. This worksheet will be perfect. You can even write down your temps every 30 seconds onto the worksheet. Once you do a roast you are happy with you have your recipe.

Do you use the Kruve sifter?

@VirtualCoffeeLab HI! Good and blessed day to you all. I use a very simple catch cup with a sifter insert and lid. They're like $12-15. But it works very well.

Thanks for sharing, Jason.

@ Gladly sharing! Hope it helps you and others enjoy your coffee just that little bit more.

Hi Jason. Can you explain a little more? Are we talking about the temperature of the room we are roasting in and how that impacts our coffee roasting temperatures inside the roasting chamber?

@@VirtualCoffeeLab Yessir. Exactly. Whatever the temperature of the air in the roasting area is, it directly effects the air temp in the roasting chamber. Now that it's winter and I open the window for ventilation, I have to use 2-3 numbers higher on the heat setting than in the warmer seasons.

Absolutely right about ambient temperature. Never tried to figure out the exact correlation, but when air temp gets below about 60°, I roast inside. I put a flexible dryer vent ("foil" type, not plastic) over the ext tube and route it out a window. I stuff pillows in the window gap to keep out the cold. Most of the chaff ends up in the vent hose, which can be dumped out from there. Much more consistency when ambient air temp is taken out of the equation.

Thanks for watching Tucson.

Hello Edward, thanks for watching. I was planning on connecting with you to talk about your espresso journey. You’re making espresso at home right? How is that going?

@@VirtualCoffeeLab​​⁠I do make espresso daily, mostly for my wife. I don’t make espresso blends, just single origins. I find that espresso comes out better for me if it’s roasted to at least a medium dark or else I have trouble dialing it in. I prefer something with chocolatey notes as that pairs better for milk based drinks than something fruity, for my taste anyway. So my roasts tend to be a bit longer with more time in the development phase.

I was hoping you had some special Great White North blend that you would share, hehe. I appreciate you sharing that info Edward. I've been roasting for espresso for my new espresso maker, using some of the beans I have BUT they tend to be high density (more fruity than earthy/nutty). I'm going to order some brazillian beans, do a low and slow roast and then mix about 10% of some ethiopian coffee and see what happens. I do want a well developed roast BUT I don't want to go dark. I'm going to do some experimenting and let you know what I end up with.

Using the extension tube with more coffee creates more chaff. While I only roasted 160g the chaff collector was about 60% full. It also allows some air to escaper from the top. The stock top seems to have very little flow once the chaff starts collecting.

Awesome, thank you for watching!