As a suggestion, make sure you keep good notes on the bean, program selected, weight of beans in and out. If you want to go further , any temp, bean temp etc etc etc …. but as a start ….. I would go to the basics …… anyone feel free to jump in ……
That way you can keep track of what works for you and your palate and helps in consistency in roasting.
With the weight in and out …. the weight loss in laymans terms determines the moisture lost. In types of roast profiles this may equate to the following;
C = 16%
C+ = 17%
FC+ = 19%
Vienna = 20%
Hope this helps ……. in any event your journal will help you …….. either by way of program selection, type of bean or palate ……