i had a couple of mottled looking roasts this evening. good consistency between the beans, but the surface of each bean was mottled with darker areas & fine lines almost as if wrinkled. i wouldn't say it was scorching. I've seen it on a few columbian roasts i've done in the past but this was kona and a kenyan.
longish roasts, 6 mins to first 12 to finish (my first computer controlled roasts as it happens so I had good heater control !). Is it a feature ? or a defect due to insufficient time spent in some critical temperature region ?
thanks for any help,
chris.