bolivia green mountain and guatemela huehuetenango both on the gene cafe with a 4min preheat to 200C then both roasted for approx 14mins with the temperature capped at 230C, then I let the machine do its own cool down - which is a bit suspect I know, because of how long it takes, but I compensate for this by pulling the roast prior to the onset of second crack, and then the profile just nudges second crack usually during the cool down stage! its not fool proof but i have been able to 'set it and forget it' a few times with remarkably reliable results! The huehuetenango especially was bloody superb but I drank it all in two days - and the green mountain is just starting to hit its stride now! FYI both were roasted a week apart which seems to work ok coz I have prety much unlimited consumption while Im working! P
