In our small machine we charge at 356 F with the gas off for 1 minute, but in bigger roasters you may have to start with the gas on (to avoid long, baked roast that kills cupping notes). Our coffees are best roasted un under 10 minutes. Before or at first crack (depending on momentum), decrease or cut the gas and increase air flow considerably.

​

For larger beans like Maracaturra, Maragogype & Pacamara, it's very easy to overdevelop (they're less dense).