Interesting. How do you shake the roaster and hold the thermometer secure? I’ve been surprised how consistant I get it just by sight (color, dull/velvety/oily), sound (crack), smell, smoke volume, even feel of the shake. Grin. Roasting by feel, kinda like riding by feel (instead of using a computer to track mileage, speed, et al). This changes subtly as humidity, temperature, and different batches of beans change, so there is a bit of a range that adds adventure. Grin.
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