That is fascinating! Thanks for sharing.
Ive been asking some related questions over on this thread. If I remember rightly, your Corretto uses the BM element as well as the HG? In your opinion, what allows your system to reach FC so soon while avoiding tipping? I have a theory (you might piece it together from reading the above thread) that the air flow from a HG can be too harsh. I think Mal made the same point on the Sulawesi thread you mentioned.
In which case, the answer to the question that I posed MIGHT have to do with lowering the air flow during the beginning of the roast. That makes a lot of sense to me (intuitively) because tipping is essentially an uneven drying-out of the beans.
Now, Im not that interested in reducing the time to FC (9-12 mins tastes best to us), but I think the principle can help me because Im looking into doing larger batches - which have proven impossible in our Corretto because we have to turn the HG to 650C in order to reach FC in good time and the heat is too harsh.
ps. sorry I ignored the topic of flavour differences! That, too, is interesting.