Just finished roasting some coffee. Need to make some bread next.

Today's roast was a cup each of Sumatra (regular estate grown, not the Peaberry or the Mandheling) and Ethiopian Yirgacheff.

Really takes a long time when you can only roast a half-cup at a time. Especially the Sumatran; with my backup roaster it takes half an hour to get to the edge of 'dark'.

OTOH, this is nearly a week's worth of fresh-roasted coffee. So roasting more just means it goes off peak flavor before I drink it.

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