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@NorthRiver If you're interested, last year's Kenya I roasted to 50.6/53.5 color, 15.5% mass loss. 6:30 to yellow (300°F), 1:29 to brown (330°F), 2:28 to start of first crack (380°F), 2:55 after to an end temp of 405°F (start of 2C would have been at 430°F). Juicy sweet, good intensity, not a hint of underdevelopment.
@NorthRiver I try to roast in the afternoon/evening and then cup the following morning.
@neal Thank you! Always nice to see how other people roast. This is very close too how I roasted my Kenya today. How long after roasting do you usually cup?