I am pretty new to home roasting - currently working my way through a whole lot of single origins in a popcorn machine on the balcony.
It's all pretty random, with most of them ending up one side or other of the second crack, and not too dark. I've tried to look around for advice on the amount of roast for each type of bean (just single origin so far), but haven't found anything useful.
Are there any resources where I can get roasting recommendations for particular varieties? (eg. Blacken a skyberry, lightly roast a Mandheling...) The bean forum here seems to be focussed on blending, and recommendations get buried in the archive over time.