There are three problems I’ve run into since roasting with the Poppery
- Small batch sizes (a maximum of 1/2 cup at a time)
- Inconsistent roast times (the Poppery continually gets hotter – shorting roasts, burning beans)
- 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.