Burnt beans at a farmer's market changed my whole roasting game

Last month I grabbed a bag from a stall in Portland and the roast was so uneven it tasted like ash in the first sip. I went home and checked my own beans with a cheap timer and an instant thermometer, turns out I was pulling them 45 seconds too late every batch. Now I track the first crack sound with a stopwatch app and aim for 3.5 minutes after that. Anyone else use sound instead of color to judge when to stop?

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