Looks uneven indeed, but the most important thing is that it tasted good. Maybe you can continuously stir it next time? A roaster basically stirs continuously
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I really did, but I suppose I could stir even more. Maybe lowering the amount will help.
I've done some roasting in a cast iron, more for the fun of it since it was really difficult to nail. But I remember it taking way longer, at least 15 minutes for first crack/light roast. Stirring constantly for 15 minutes was not the most thrilling thing... It was still uneven but not as much as it looks in your picture. Maybe turn down the heat a bit.
And yeah I agree, the drastic change in taste from freshly roasted to a week old was surprising.
Batch 4. 100g for 12m at 52%. First crack (after 4-5 outliers beginning at minute 3) at 7m. Net loss of 15g (15%). I was aiming for a medium-er roast since the acidity was a bit much. Next time, I'm keeping everything the same, but I will try to use a lid and stir with occasional tossing motions for the first 3 to 5 minutes.
I tried 4 or 5 pan roasted batches but never got the consistency I was looking for. Highly recommend trying the thrifted bread maker with heat gun method!
I will keep an eye for a used bread maker, but I'm just not sure I need a heat gun, so unless I find a use and ask one for Christmas I'll be doing pan roasts for a while. Still, that method was a fun rabbit hole to explore.