This is my approach to taking a washed Ethiopian coffee to a "medium-dark" roast level, end temp of 428+F, which is darker than most of the coffee I normally roast.
It's a 65lb batch on the 35kg Loring roaster.

*NOTE: This video is relatively advanced, assuming previous knowledge of coffee roasting language and concepts. If you're a coffee roaster, I hope this video will be interesting or useful to you. If you are not a coffee roaster, well, I'm sorry if it's confusing or boring.

Questions about this roast or this machine? Adjustments you would have made? Other videos you'd like to see?
Comment below!

Thanks for watching. And happy roasting!