I few weeks ago, I accidentally purchased a couple of pounds of Costa Rica Don Quixote green beans. Being a tinkerer, I researched the problem, and purchased a used bread machine, an infrared thermometer, and a heat gun.
After viewing a few videos on YouTube, and not wanting to ruin my Don Quixotes, I purchased some colombian beans locally and tried a couple of 227 gm roasts. I ruined the first beans and the second roast wasnt going real well when my BM shut down due to heat.... first crack at about 6 minutes and the machine shut down at 10.
I believe my biggest problem was setting the HG temp too high...426C (first roast) and 371C (second roast). I had the nozzle inside the BM about 30cm above the top of the bread pan.
At this point I did more research and discovered coffeesnobs which has enlightened me considerably and I am now on a new path.
I rewired the bread machine (on/off switch and all circuity bypassed), and purchased two more thermometers.
I will set up my rig with a k-type thermocouple inserted through the side of the bread pan into the bean mass, a thermometer inserted into the air down 5-6 cm inside the bread pan , and I will have an infinitely variable control (router speed control) on the heat gun.
I believe I now know enough to make a much better effort except for the temps of the heat gun. My HG has 8 (204 - 593C) temperature settings and a two speed fan. I am able to change the discrete settings easily and I can make minute changes with the variable control. I would like to know what HG temps coffeesnobs use with the HG/BM setups for both 230 and 460 gm roasts.
Any information would be appreciated.

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