Oh ya, burned. Stirring not enough, they tend to sit on flat sides and swish around. Here’s another way I used to do. Take medium saucepan. Cover with two layers of heavy duty aluminum foil, tightly roll and crimp around edges to make drum. Cut 2” to 3” inch round hole in foil. If available, use foil tape to reinforce edges of hole( only wrap into inside 1/4” inch. Hold over medium flame of and preheat, drop beans at 300-400 ish. The fun part, is now pan flipping chef style the beans for the next 10 minutes without stopping. I found two or three flips and a swirl was a good combo. That’s 3-4 motions accomplished in 3 seconds. Don’t stop. Arms will get beastly after months of this, coffee will improve. If you do it right, you should have near perfect even color across beans. Depending on the beans... a mix of lots from different places will yield variability. It’s a good start though, they what you have will be drinkable. Still better than stale preroasted coffee. Congrats! The rabbit hole goes deep on this subject, I am many many years in and it just keeps getting deeper. Damn it’s good coffee though...