Thanks for the info...
Not just looking to do dark roasts, but I do like dark oily full bodied beans. I might just buy them in roasted if they are really hard to do. Keen to experiment with some lighter roasts though...
And yes, keen to experiment with flavours... but not that good at it yet
Right now I have:
Guatemala El Bosque (red)
Not tried the Malabar yet.
The Guatemalan turned out a little over done - not totally burnt, but a little tinged!
From reading on here and YouTube, there seems to be a very fine line between under done and over done, with as little as 20 secs deciding on the outcome.
Can you give me any tips on roasting these 2?