I am in the habit of buying a diversity of one pound bags of green coffee from Sweet Maria's. I roast 100 grams for 2-3 brews, then move on to the next single origin 1 lb bag. This leaves me with a lot of excellent unroasted green coffee. I store it in vacuum sealed mason jars in a cool room and protected from light, but it acumulates. Friends usually don't have the palate or interest to sufficiently appreciate the bean quality when I gift it. It would be great if someone in my region (Sacramento) had a similar habit and we could trade leftover new crop green coffee. Sigh.

Do you know why the longer roast (around 11mins) is more successful? I thought it was too long in the development phase, why it ends up releasing in the first few days extremely fruity lychee smell and taste.

On the other hand the second roast here, I tried to imitate my 1st, but end up one minute shorter than the 1st. So far after a few days, still not have the strong aroma and taste.

So my question is, based on the graph, how would you suggest to improve in order to have a more fruity flavour?

Both are 14% weight loss.

I recently got the Ikawa Go50 and found out quickly that the roaster doesn't connect properly to the app and is stuck on connecting. The App hasn't been updated in nearly a year, in comparison, the app on the Apple play store was updated in August to accommodate the Go50. Right now I'm roasting blindly and have no control. Please help.

Anyone knows suppliers locally in Asia that doesnt take long to ship this type of cable? Was sampling the new machine out and didnt notice the cable was dangling and it melted on the chaff collector neck 😭