*NOTE: This video is relatively advanced, assuming previous knowledge of roasting language and concepts. If you're a coffee roaster, this video might be interesting or useful. If you are not a coffee roaster, well, I'm sorry if it's confusing or boring.

A friend's roastery had an emergency so they asked if we could help out in a pinch. We said yes, so they dropped off the green coffee, gave us minimal info (origin country, processing method, and loose parameters of end temp and development time), and we went for it! This is how I approached at 96lb roast of a Natural Honduras coffee on the 70kg Loring machine.
First, start with the usual between batch routine as always. I find that maintaining a consistent procedure (even - especially! - with new coffees) helps to keep my mind calm and focused.
Next, I waited to see what the coffee would do in the roaster. This one had a quick turnaround, followed by a slow heat absorption, so I had to kick up the heat in the middle of the roast.
Then I observed what the coffee wanted to do around first crack. This one wanted to take off, so I cut heat significantly to try and slow the roast down. I didn't intervene quickly enough for my goals, but I only had one go at it this time. I'm sure the coffee will be great (hot take: green coffee is the most important determinant of roasted coffee's flavor).

Would you have done things differently? See things I didn't see? Learn something new? Comment below and let me know what you think.

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