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This is a difficult question since each HT used is in a different area of the world and has unique parameters for his/her roast.

that said, I dump between 170 (the built in time for the HT, any HT) to 250/325 depending on what I want from that bean that can only, for me, come from specific bean/roaster experience.

how long have I had the beans? is the roaster really at the temp the gauge says, what is the temp outside/inside?

do I really care or just want some fresh roasted?

(one of the reasons I loved my little fresh roast was because I could have beans to drink in 4 minutes start to finish (something to be said for fast and ready)

you will all say, "oh no, you cannot have beans right from the roaster to a cafe cream," wanna bet me?

some of the best espresso or cafe crema I have ever had has been from roaster to pull in the same 20 minutes.

sure sometimes it gets worse after a day or few days but who really cares when you had a goddess shot to begin with?

that's my story and I am sticking to it...

roast one folks.

I am

bye, bye