• Start the roast. Pour some green beans into the skillet, making sure that the skillet isn’t loaded more than necessary, and finally obtain an even roast. Recheck the temperature and you’ll find that you need to add some more heat to get back to 350F after a slight drop in temperature.
• Whisk without stopping. Once you pour the beans into the skillet you must begin whisking without stopping or otherwise, the roast won’t be even. Roast by following stages 1-8 stopping at the desired level of roasting.
• Heat the skillet to 350°F (176 °C). In a ventilated place, place your skillet on the stove/burner turning it on to reach 350 F. Use the laser thermometer to check the temperature of the skillet.
• Stage 1 - To obtain a Cinnamon Roast
• Roast up to the beginning of the first crack. Follow instructions 1-3 above. Then, expect the beans to get slightly yellowed. As you continue to whisk the coffee beans will change color and you’ll notice some smoke. Continue roasting your beans and whisking until you hear the first beans cracking. Congratulations, this is the beginning of the FIRST CRACK and you have obtained a LIGHT CINNAMON ROAST
• Stage 2 - To obtain a Half City Roast
• Roast up to the middle of the first crack. Follow instructions 1-3 and Stage 1 above. Continue to roast until the middle of the FIRST CRACK. This is called a HALF CITY ROAST.

Stage 3 - To obtain a City + Light Medium Roast

• Roast until the end of the first crack. Follow instructions 1-3 and up to Stage 2 above. Continue to roast until the end of the FIRST CRACK and you will obtain a CITY + ROAST.

Stage 4 - To obtain a Full City (Full Medium) Roast

• Roast up until before the second crack. Follow instructions 1-3 and up to Stage 3 above. Continue to roast making sure to stop before the second crack occurs at around 430°F to obtain a Full Medium Roast called Full City Roast.
• Stage 5 - Full City + (Medium-Dark)
• Roast up until the second crack. Follow instructions 1-3 and up to Stage 4 above. Continue to roast making sure to stop at the second crack that occurs at around 430°F to obtain a Full City + Medium to Dark Roast.
• Stage 6 - Vienna Roast (Dark)
• Roast past the second crack. Follow instructions 1-3 and up to Stage 5 above. Continue to roast after the second crack expecting a dark brown color and oil on the surface. Stop when the temperature reaches a maximum of 440°F to obtain a Vienna Dark Roast.
• Stage 7 - French Roast (Dark Roast)
• Roast until black. Follow instructions 1-3 and up to Stage 6 above. Continue to roast expecting it to turn black or very dark in color. Stop when the temperature reaches a maximum of 455°F to obtain a Vienna Dark Roast.
• Stage 8 - Italian / Spanish Roast
• Roast over 455 °F. Follow instructions 1-3 and up to Stage 7 above. Continue to roast after the second crack expecting a dark brown color and oil on the surface. Stop when the temperature reaches a maximum of 455°F to obtain an Italian/Spanish Roast.

Storing the coffee

• When you are happy with the level of your roast and hence the color and oil of the beans, remove the skillet from the heat. Then gently place your beans in a bowl.
• Now, it's important to drop the beans from a height so that the chaff is lost in the air. You can do this by dropping the beans from the bowl into a sieve placed 20-30 cm below.
• Now the beans are ready to grind. Store in an airtight container.