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I have tried and it never ends well. I think they dry too much during the first roast and the second just burns them. I have not had any luck. The roaster I just got has two auto settings, medium and dark. I made a batch of each and the medium seems better, as the dark is too dark for the Ethiopian. The Guatemalan beans I have are definitely better dark. So much coffee, so little time.Have you ever tried re-roasting beans that weren’t dark enough for your taste?
Wonder how that would work