How I approach a new bean. This one is honey process from Dominican Republic via Cafe Kreyol.

Here we look at a new to me bean and decide how we are going to roast it, then we roast, grind and drink it!
I highly recommend this cofffee, especially if you enjoy a natural process.

[@Tominthepinkgarage]

Super helpful video. Thanks!

[@MP_Single_Coil]

Thanks Mat.
This answered a lot of questions for me.
Matt P

[@EliTheEnlightened]

Just got my hive from Cafe Kreyol and roasted this exact coffee.
Two separate batches batches one with low heat and a bit of intermittent heat and one with high and continual heat. The first was about 13min til pop and the second about the same but I let it go another two minutes.
The two roast were completely different. The first was high acidity and crazy fruity and the second was smooth and chocolatey with a slight hint of fruitiness.
This is my first time roasting. And your invention has been funny and incredibly intuitive with very very little afore knowledge.

[@alfonsogiampollo5153]

Great resources, thank you for sharing what you know. Wish you'd restock the phidget hive! What kinda grinder do you use btw, I always see amazon selling manuals like that.

[@joe8172]

Thanks, great video.
A couple of questions it'd be great to get your input on:
Firstly, I've just started roasting (2 batches so far) using an old domed stainless steel kettle and basically using your method. Both seem to have turned out OK, but some in a online group I've shared the details with had said I should be trying to get 1st crack around the 5 min mark instead of the 10 to 11 mins I've had.
Thoughts?
Secondly, is the thermocouple you use rigid or flexible, and is the tip touching the base of the roaster or a short distance away so it's more in the beans?
Thanks again, a very helpful video :)