I've recently purchased some Criollo bean stock and want to be careful roasting them.
Previously, I've roasted on a perforated baking sheet in a pre-heated home gas oven at 150C (300F) for 20-30 mins, stirring every 5-10 minutes. That gave me a good starting position from which I could adjust my roasts.
I've read in a few spots people aiming for lower temps than that (120C or 250F) for "fruity" beans. What basic roast profile do other people start with when they have a new bean and they want to preserve more delicate notes?
i am very much interested in following this thread.
I am planning on roasting and would like hear as well.