Think we had some fun with it, but seriously now... This here community is full of grade A lunatic coffee enthusiasts. Folk are dedicating most of their time (and monies) to coffee, quite a few are active home roasters. Others work in coffee industry operating commercial machinery. While cranking a pot on a stove might be fun for some, it constitutes an age-old method one can learn about in rural museums. That is because back in 19th Century Europe, local grocers would supply green beans in areas too remote to deliver fresh coffee to. Or where people were so poor they couldn't afford to buy real coffee and had to roast acorns, nuts and stuff as a substitute. Nowadays, knowledge as well as technology have evolved to a point where small money can buy (used) home roasting equipment that does heat, agitate beans and partly even control a roast, automatically. Even when using aerospace grade or rocket science materials, a stirring pot will always stay... a pot. And therefore pretty much covering a small niche in places where people don't (yet) know better. Everybody needs to start somewhere, so projects like yours are a possible entry point for folk looking into starting out home roasting. Then again, as it has been said before, get your advertising request over to the mods or owners to be cleared. And, if I may add, 'coffee tastes great' isn't a valid argument at all. Taste differs, but in an attempt to standardise things, organisations like the SCAA/E have established vocabulary to describe coffees so that professionals working as tasters, cuppers, product developers or quality managers can make notes others would understand. While I could tell the world about our coffees they all taste great, hardly any on here would agree. The more experience you gain, the more refined your palate will become - enbling you to tell very subtle differences in different batches of the very same bean and roast profile. Last thing, you want to create the most even roast possible so that individual beans aren't roasted to another level than others. This is to prevent two cups from tasting differently or one having off-flavours like grassy, ashy, rubbery or other over/underroasted nuances. Looking at your beans, I see scorching, tipping, completely charred examples and a few unevenly coloured ones. Making a bold guess now, but I imagine to find all aforementioned off-flavours in the cup. Coffee roasting is a rather complex topic where many things can go wrong at most times before, during and after a roast. The more precision and control the better. Here, we're seeing a minimum of both.