First Qualifier: I have a corretto, used it for about a year, done around 25 single origins, roast 3 times a week average.
-Dropping into a hot roaster vs cold roaster: little impact due to next question; except my BM gets too hot to run one after another. Needs a little cool down but not by much.
-Drying cycle vs steady ramp to 150c: I use drying cycle by which I assume you mean the standard breadmaker slow knead for around 6 minutes (heat gun on low around 60*c) before the fast knead kicks in and the heat-gun is applied at full (600*c) at which time I start my stop-clock to time the roast.
-time - 150c (green to yellow): I like to average yellowing by around 5 minutes into full-heat phase. I allow anywhere up to 6 mins before increasing heat if needed to speed up the general roast. Much longer to yellowing and my roast will get outside my preference/tolerance at the other end and tend to be more baked than roasted.
-time from 150 -180 (yellow to brown): not a relevant indicator for my roasts.
-time from 180-200 (brown to first crack) from yellow to first crack I generally allow the bean to do what it wants to, as the heat vs time check was done back in the green to yellow phase. With one bean I have found it worthwhile extending this phase considerably.
-time from 200-210(start to finish of first crack): in this phase I tweak the most, through experience with the bean and gut feel. If the yellow to first crack was a little quicker than I expected due to a high ambient temperature in my backyard, I ramp back the heat to a level I know will still reach second but with a minute added on to lengthen the roast.
-time from 210-218(end of first crack to finish start of second): these can roll together. Only some beans have definite starts of second. Very little, if any, tweaking done at this stage, usually in a last ditch effort to save a roast that went completely against expectations.
-Impact of ramping the temperate just before the onset of second crack. Never so far. Ahh, confused as to why I would like to hurry up second crack unless it was a last ditch effort of a strange roast.
Also the impact of airflow over the entirity roast or any of the above stages. Airflow can be adjusted in corretto setup with the fan cooling the heat gun in an open-top scenario. It does impact on the roast. I have my fan at a consistent location at a consistent distance, at the same speed the whole roast in order to keep the temperatures down in the pan at a set level. More due to the limitation of the heatguns ability to operate more than anything.
Impact on taste: not qualifiable or quantifiable any more than I have above without taking a separate set of notes for each roast all over again with those in mind, however this process has developed based on my tastebuds... and only on my tastebuds.
You asked for information... you got it.
Hope it helps.

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