Another pass at perfecting this roast… After finding out how important pre-heating was, I did this roast with the chamber starting at about 220-250F. I started the roaster empty set at about 515F and then let it cool down (so the heating element did not fry) until the chamber was somewhere around 250F. Check out the post on effects of preheating for more information there.
Being impatient (and out of coffee) I actually tasted this one before the beans had cooled all the way down. Results already MUCH better that the 11 Nov roast which was really terrible.