I'm occasionally wrong... there... I said it...
For the very longest time I maintained that I would never roast Robusta coffee beans. Robusta is a particular species of coffee, Coffea canephora, which is completely distinct from Arabica. Burnt tyres, bitter ash, these are the flavours which are typically associated with Robusta.
... however, I've now done the work to be convinced that a small portion of high quality Robusta adds character to blends. Robusta adds power, full roasty flavours and a healthy kick of caffeine (it has double the caffeine per weight compared to Arabica). It's a very useful tool for blending and I'm glad to have added it to the repertoire.
... so I'm occasionally wrong... just don't tell my lovely wife.
To learn about coffee roaster burners click here
To read about the roaster cooling tray click here