Repository to track coffee roasting recipes and results

I use a FreshRoast SR500 Automatic Coffee Bean Roaster to roast at home. It's a fairly simple device that offers three roasting controls: time, fan speed, and temperature. Sadly, temperature controls do not indicate temperatures inside the roasting chamber. That means guaging the roast is a matter of (1) monitoring rates at which beans darken, (2) controlling how quickly they turn over inside the chamber, and (3) listening for first and second crack.

• First and second crack: elapsed time into the roast at which crack begins.
• Color (1/6): Darkness of the beans. 1 is a light roast, 6 is dark french roast. I try to aim for somewhere between 3-4, which is referred to as "Vienna-style" coffee.
• Shine (%): Shine of the beans, which (AFAIK) is an indication oils released and sugar caramelization. Higher shine means more caramelization, and usually a darker roast. I try to keep this below 50%. (This number is almost completely made up. I have no idea what would be 100%.)

Recipe:

• 6 minutes, 75% fan, medium temperature
• 4 minutes, 100% fan, high temperature
• 2.5 minutes, 75% fan, medium temperature
• 1.0 minutes, cooldown

I abandoned the recipe approach in favor of simply watching the beans and listening for first and second crack. I started each batch with 100% fan speed and high temperature. I turned fan speed to 50% upon first crack. Cooldown commenced shortly after second crack, with fan speeds back to 100%.

I followed the same strategy as before, except I roasted this batch outside on a cool night to avoid triggering the smoke alarm.

Bean: Guatemala Huehuetenango Boqueroncito Lot 1