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Hey KK,

Yeah, I'd say that was quotable. ;)

There are so many factors involved:
- amount of heat
- type of heat
- directionality of heat
- air flow
- thermal mass of roaster itself
- volume of roasting chamber

So you're right - it's always going to be a matter of balancing these things in a design.

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Another tangent, then. What did you say the volume of the roasting chamber is in your TO roaster KK? And what volumes did the previous (perhaps less successful) iterations have?

Anyone else... what roasting chamber volumes do you use and what % of it is filled with green beans?

Cheers
Stuart.