As for 'deep' roasting? Hmm. Can't say as I've ever heard of 'shallow' roasting; but whatever it is, 'deep roast' must be the opposite! Seriously, the only 'trick of the trade' that I can think of runs answer to the notion of holding beans at any given temperature... and that is, once a lot reaches the desired point, get it out of the roaster and cool it down FAST! As described above, the quality of a roast depends on those sugars and soluble materials within the bean getting 'cooked' very explicitly. Charge the beans near additional heat (yes, even other beans in close proximity, releasing their own heat energy) will continue to cook them. coffee 1.75 oz brothers gourmet distribu