I am very pleased at the latest roasts I've been making with my popper, thanks to the suggestion of turning it off and on at various intervals. I tried doing the 15s on/15s off thing, but it interrupted my meditation (too much science, I guess) so I started just doing it by feel. I just finished back-to-back roasts of Bolivian Organic (purchased from HasBean) and I was able to get both roasts right on a medium, with only the slighest of oil on the surface. Not only that, but the time between 1st and 2nd cracks were most definitely longer, so I'm really looking forward to this one (I'll let it rest for 12 hours before I try it).
This is the first time I've ever done a two roasts in a row, and the popper handled it beautifully. I'm excited that I was able to replicate the profile just by sense, too. (okay, so I'm feeling a big smug right now).
My American Thanksgiving holiday came and went yesterday -- first time with me being outside the country. Mixed feelings...but it was a good day for me, even without all festivities. At least I had some great coffee!