Ive been trying to get a good roast with this coffee for a while but the results are a bit to acidic for my taste and I actually like fruit in my coffee. With my Corretto setup I can hardly hear the 1st crack and can never hear the 2nd crack so I stop the roast based on beans temperature, smoke and bean color. I normally stop the roast at around 16 minutes and try to maintain a temperature increase of around 10 C every 40 seconds. I dont want to go to far cause I hate coffee roasted too dark. Any tips?