Roasting has become a part of my weekly routine now, but I have to say that I still find the process very relaxing and enjoyable, in that it requires total attention and focus.
I feel like I've got my technique pretty well honed and have been thinking about just how much I rely on smell (I don't ever really feel the need to look at the beans anymore) as well as sound. I posted this elsewhere, but thought I'd post it here as well, to see if my thoughts tally with any other stovetop roasters out there?
I stopped fiddling about with thermometers a long time ago. The advantage that I have over other methods I think is that I can vary the temp pretty quickly
My current method is to preheat my hybrid whirly - A LOT!, then I dump in the greens (about 500g, but I measure by volume, not weight) and turn the gas down to a medium heat (using a 7cm burner).
I usually start to approach 1st crack after about 14 minutes or so (which you can judge by smell IMHO) and I turn the gas down ever so slightly at that point.
Once 1st crack is underway, I turn the gas down a bit more and work on my forearm muscles for a good 3 minutes until 2nd begins (sometimes 1st rolls into 2nd)
At that point I whack the heat right up again
As you might have gathered, I like a pretty dark roast!
The 'stretching' between 1st and 2nd adds significant depth I think
Answers on a postcard please
Regards
Slimboy...