To understand coffee roasting, you need to watch your roaster for visual, auditory, and aromatic cues. You'll watch for the brown color that is the desired roast for you, and for the first signs of roasting smoke. You will also hear a crackling sound.

Keep in mind that each coffee bean roasts differently due to age of bean, moisture content, and type of bean.

1. Place the roaster on the level surface on top of stove, with vent on, if available, or on the kitchen counter by an open window.
2. Remove lid and fill chamber with 3 ounces of green beans. Three ounces is just below the silver band.
3. Replace lid and turn knob to 5 for a full roast.
4. After 5 minutes, and before cooling cycle begins, you may add 2-3 minutes for a darker roast by turning knob back to 2 or 3. Roast times past 8 minutes are not recommended.
5. All roasts need to complete a 2 minute cooling cycle. This will take place automatically after roast cycle. Be sure to allow the coffee to cool completely before grinding and brewing.
6. After cooling, remove lid by handle, empty chaff from the basket and wash thoroughly with soap and water before roasting again

• If coffee begins to smoke, turn timer knob to cool zone right away.
• Always clean between roasts. Some beans may adhere to the top of the roasting chamber and not fully roast and prevent venting.
• Take care when handling lid, as it is not attached to the motor and may tip over.
• We do not recommend roasting outdoors, as ambient temperatures fluctuate, which can affect roasting results substantially.
• We do not recommend freezing coffee.
• Grind and allow coffee to sit for 15 minutes before brewing.