Roasting the second batch of my production day on a 12kg Probat (Probatone P12 Series 2).

This is a recording of batch 2 of a 25 batch roasting schedule. I roast 9kg of green on a 12kg Probatone Series 2 that yields around 7.7kg - 7.9kg of roasted coffee depending on the origin/cultivar.
The key to my day is to manage a consistent flow between each batch. That's loading the hopper, dropping the last batch and introducing the next in a very specific set of motions and timings.
This was a 10:50 roast of Pantano, a pulped natural Yellow Bourbon from Brazil.