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Nearing completion of second crack we generally have what is called a French Roast.
As the roast becomes very dark, the smoke is more pungent as sugars burn completly, and the bean
structure breaks down more and more. The bean will first become an Italian Expresso Roast, further
becoming a very very dark Spanish Roast, then basically charcoal.
When you get to the point that you desire, it is very important to turn off the Rotisserie and remove
the Coffee Roasting kit, removing the gear assembly enough to swing open the top and pouring out
the beans into an aluminum pan, or equivalent that will not melt or break:
CAUTION!! MAKE SURE YOU USE HEAT PROOF MITTS TO HANDLE THIS VERY
HOT DRUM and all of its parts!
After dumping out the beans be sure to stir them continuously until they have cooled down
completely. Remember that they are still cooking, and that due to such you need to stop this cooking
process by cooling them off as such.
You will notice "chaff", or bits of dry flakes that have dropped into the drip pan (now chaf collector).
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