Ascared to burn the beans

That's right, I was ascared to burn the beans.
These weren't just any beans though. These were Panama Esmeralada Gesha coffee beans, 28.35 a pound for raw beans and only one pound per order from Sweet Maria's.

So I hesitated to try out my newly modified Air Crazy with my super expensive Gesha beans.

My modification, by the way, involved:

1. Opening up the Air Crazy popcorn popper
2. Locating the overheat sensor about half way up the metal chimney
3. Pulling off the clip on wires leads
4. Stripping the wires
5. Twisting the two wire ends together
6. Taping the twisted wires with heat proof electrical tape

I figured that the overheat sensor broke the circuit when a certain temperature was reached and some testing after the unit was reassembled proved this to be the case.

Anyway, I ordered some more reasonably priced coffee from Sweet Maria's and just got the package yesterday:

Inside was a 2 lbs bag of Panama Organic Duncan Estate

And 1 lb of Guatemala Acatenango Gesha (another very pricey cultivar)

Now, to the roast!
The Air Crazy without the overheating turn off sensor worked great! In about 4 minutes I had a darker roast than I got in 10 minutes previously:

My four minute plus roast is on the left an earlier (unmodified) six minute roast is on the right.
Here is a closer look at the new roast:

I usually wait close to twenty four hours before brewing coffee from my home roast but these beans are so cute I don't think I can wait - here comes the Aero Press!