That reminds me.  I like Starbucks (yeah I know) and can easily duplicate 
the "French Roast Flavor", nice oily shiny bearns sweet round flavor which a 
like about twice a week.  What I would like to do is to duplicate the 
roast/flavor of some of their regular coffees, my favorite being Harrar, 
which in my mind does retain a currant flavor, but I even like their 
Sulawesi, which again I think does retain an earthiness and syrupy texture 
and Kenya, which is OK.  Anyway when I roast to City ( 6 to 6.5 on the 
HWP)the coffee picks up a very sharp strong I would say ojectionable sour 
flavor, and sometimes maintains some of this even into what I would Full 
City (7?), well into the second crack but before oil appears.  So my wife 
(who doesn't like the "burnt" flavor of French Roast, is beginning to think 
that the HWP I bought is kind of a dubious purchase since it can't even 
duplicate the Starbuck "normal" roast. She says its fine and she will 
continue to buy Starbucks for herself and I can drink either the burnt 
flavor or the sour flavor that I obtain by roasting myself.  Of course I 
want her to think I made a great purchase and honor a praise me for my skill 
if you know what I mean. Flame retardant suit now on.  Why would anybody try 
to home roast coffee to taste like Starbucks right?
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Steve
In the summer when the ambient temps are above 70, my HWP delivers
beans with a very unpleasant acid bite.  The same beans (Yirg is the most
pronounced) roasted in about 40-50 degree F ambient temperature
provide a wonderful flavored coffee.  Chris (another cheesehead on this
site) is putting together a means of controlling the roasting cycle of
a Poppery II to compensate for the ambient temperature differential.
I plan to modify a couple of my Poppery II's and start roasting again.
Do not give up-I have obtained some wonderful roasts from my HWP.