Roasts getting a little better. Longer periods to yellow, shorter malliard’s, appropriate finishes. It takes a little hoop-jumping to make it happen as the machine really has some intrinsic behavior quirks.
I’ve noticed a lot of chaff around the beans say from near yellow to drop. Don’t have this same situation with other roaster.
I run fan from F2>F3>F4 during roast but it doesn’t seem to evacuate. Wondering if the amount of chaff burning around the beans early in the roast is leading to offputting flavors. I know that the chaff is getting pretty dark when the beans are just going to yellow.
Just wanted to see what level of chaff you all had around your beans at different phases of the roast.