Using sight to determine degree of roast is a great tutorial for, well, what the headline says.
Depending on your roaster, it may be hard to see the beans clearly during the roasting process. I usually end my roasts around second crack. Some beans are said to taste great when taken off just before second crack. It doesn't have to be that hard, though. But more on that later.
The guide has a good video guide and pictures on the topic.
Enjoy it, like a nice doppio. I sure will.
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