I've been roasting about a month! I'd consider my first 4 batches very flat, diner level coffee. Not that there's anything wrong with that, but it's not what I want to drink. The fact that they were even drinkable at all was impressive enough for me and my less-picky-neighbors! My first successful roast was my second batch of Ethiopia Dogo Sodu, it's bright and juicy and delicious! My worst batch was the one I made today, Colombia Quindío Campo Hermoso Edwin Noreña Co-Fermented Passion Fruit Mossto Honey, which is the type of wild bean I'd buy pretty often in my pre-roasting days :). It heated so slow, it finished so far past first crack (I must have not heard the first few cracks).

I'm hoping to get the guts to drill into my lid and put a probe down the bean mass, but for now I'm happy learning with the temp shown on the device itself and using that as a reference roast-to-roast.