The latest roasting venture was with an Ethiopian Dry Process bean from sweetmarias.com. I decided to roast it 2 different ways.
The first batch was taken to City+. I’m using a West Bend Air Crazy popper which has a nice clear top allowing me to watch the roast as it progresses. I kept a good eye on the beans and stopped the roast as they started to develop a deep carmel color as a little bit of oil. I nailed it pretty well and the beans were allowed to develop the full flavor by resting for 3 days before brewing.
The second batch was roasted to Vienna by allowing the beans to enter 2nd crack, then immediately stopping the roast. Once removed from the popper, I let the beans continue to crack in a stainless steel colander. They developed a deeper carmel color and more oil than the City+ roast. Again, I rested the beans 3 days before brewing.
Both roasts turned out as expected. The City+ roast developed fruity flavors and is excellent as a pour-over brew. The Vienna roast has more chocolaty taste and works well as a pour over or even espresso.