In article ,
George M. Middius wrote:

MINe 109 said:

Any thoughts please....

Not a roaster myself, but how are you storing your beans?

They're in spiffy canisters on the shelf at room temp.

You will note that the dryness appears to be a seasonal phenomenon, note.

I read some rants about coffee grinders and bean conditions. Too bad
roasting your own doesn't eliminate all those problems. I'd guess I'm
off track and the bean problem starts before you buy them; even if
stored by scattering on the kitchen table, there wouldn't be time for
much change.

sweetmarias.com says, "it's better to taper off a little after the
crack." Good advice for anyone, roaster or not.

Stephen