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You can determine the kind of roast assess by only adjusting temperatures. For darker and bolder flavors which resembles Turkish or Italian roast, roast them at 250 N. Allow them to turn completely dark, but not burnt. For lighter coffee, roast beans at 195 C. The beans here remain light brown with distinct sharp acidic flavor.
Central America – Guatemalan coffee beans are medium-to-full bodied coffees that routinely have a depth and complexity of taste that almost spicy, nutty or chocolaty. Costa Rica is noted for coffee is actually a perfect balance and full bodied. Panama coffees are about intensely acidy to delicately and brightly floral.
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By 405F the beans are with the medium roast, where I need to them. The next step is to rapidly cool the beans. To do this they are dumped into this cooling tray and moved around until cool.