While doing a couple roasts in my GenCafe the other day I was thinking (I know its dangerous, my wife always has to remind me of this).  I was wondering if someone knew what the internal bean tempature is at first crack, and second crack?  I can only assume that it is somewhere near the tempature of the roasting chamber, but wasnt sure.

My second question is:  Is it possible to set the tempature for a roast much lower say arround 375 or 400 f (sorry no metric conversion) and extend the roast time.  Would I be able to completely roast the beans?  Would it have an effect on the final taste?  My rational for these thoughts are even though it would increase the time it takes to roast the beans, they should cool much faster.  Any input is greatly appreciated.