Stroj na praženie kávových zŕn 220 V z nehrdzavejúcej ocele s valčekom na pečenie kávy

I have only done two roasts. I put about 200gm beans in, turned on the hob and it took about 12 minutes to produce the results you can see in the photo. I have no expertise in doing this so I may be doing it all wrong but the beans are very evenly roasted and after I had left them for 12 hours in the open they produced a very nice coffee with a a good crema.What I have learnt is this. Make sure the hob is clean as they you will be able to hoover up any small debris that it collects. Make sure the sliding door is firmly shut, it is held by friction, because if it opens it is real pain. For the first roast I used an infra red thermometer just to check what was happening but then I remembered I had on of those really cheap ones which fits perfectly inside the shaft the drum spins on. This thermometer read about 15 degree higher than the infra red one. When the first crack starts all the beans crack in close succession because the temperature is very even. When the beans are roasted to your satisfaction, turn the hob off, put the tray underneath and upon the drum door so that you can quickly remove the beans. Take them outside with either a metal colander or a metal drum and keep them moving to cool down. Hoover up the hob and job it is done in 20 minutes from start to finish.It is worth buying just for the instructions they will have you in stitches especially if you had a beer beforehand.