Learning about the air roast process, like the Fresh Roast, Air Popper Roaster, or West Bend Popper, by looking closely at roasted coffee results
No matter how you look at it, roasted coffee is brown. Light roasts are a lighter brown and dark roasts are a darker brown but depending on a few factors, it can be hard to tell the difference between roast levels.
An air roast, meaning the coffee is moved around in a hot air stream and not physically turned in a drum, has a different set of issues, positives and negatives. Positive is that the roasts tend to be even, the heat transfer is uniform, and it is hard to scorch coffee. The down side is the possibility of not roast coffee evenly from the outside to the inside of the bean.
Since the surface of coffee beans absorbs light, the type of light you look at coffee with really matters. We like to look at coffee under daylight balanced LED.
Some things to look for are the texture of the beans, how much they have expanded during the roast, how rounded the flat side of the bean has become, how shiny or matte the surface is and how much the crease of the bean has opened up.
Note at 7:10 the subtitle mixes up Left and Right. Thanks for pointing this out Gary !