The batch that went wrong
Nothing about roasting is complicated, but the small habits add up faster than new equipment does. None of this is expert advice; it is a record kept by people who like roasting. The notes below are short on purpose: what we tried, what happened, what we would do again.
This spring most of our batches started at the cupping table, usually before anyone had finished their coffee. If you are new, borrow a thermocouple before you buy one; half of the friends here still share.