“BREAD MACHINES AND HEAT GUNS WERE NEVER DESIGNED TO ROAST COFFEE”

There are three problems I’ve run into since roasting with the Poppery

1. Small batch sizes (a maximum of 1/2 cup at a time)
2. Inconsistent roast times (the Poppery continually gets hotter – shorting roasts, burning beans)
3. The ambient temperature needs to be warm. So, no roasting in the Minnesota winters

Looks like a new roasting technique solves all three problems at once.

Like podcasting, I’m pretty sure I’ve got all the necessary gear in the basement. More later.