Using high-density beans (~805g/L here) required more power early on to build pressure and inflate them.

Their size increased from 14–16# to 19–21#, and the concave beans disappeared!

Fellow roasters, apply the right amount of energy for your beans — it makes all the difference! (2/2)

An issue I faced in the first batch of this Caturra washed from Finca La Maravilla: the beans weren’t fully developed. You can see the concave beans in the photo — based on my experience, this indicates a lack of inner development. (1/2)

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Roasted a washed Caturra from Mauricio Rosales (Finca La Maravilla, Guatemala) – first batch on the Link by Nucleus!

This was mainly to understand the roaster, but I’m excited to cup it in a few weeks.

Any tips from fellow roasters?

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