I’ve got a lot of fermentation experiments being conducted with coffee, chocolate these days. Decided to use my small Behmor chocolate roaster for a small test batch. I did a 12 minute, 30 second City roast. Amazing result and my new favorite coffee. Unusual because I’ve always enjoyed roasting my favorite farm beans in the large Diedrich at 433F for around 15 minutes. No idea what temperature the beans reached in the Behmor, but it was a quick roast and the second crack rolled in fast and furiously. My guess is that the beans retained more of their raw essence flavor as it was such a fast cook.