Ive been roasting for about 10 months with many failures, lots of good results and an occasional stellar outcome. I have been playing a little with roast profiles. I generally hit FC around the 10 minute mark . With my setup I can generally manage a good 4-6 minute stretch to SC. I have been playing with some Central American coffes that favor some lighter roasts (C to C+) Does anyone have some insight in how changes in the profile to FC effect flavors or characteristics. I have read some about getting to 150 C as fast as you can and then backing off a little, also have read about the need to slowly heat the beans (not bake) Then ramp up once the bean mass has absorbed some of the initial heat.
I have pretty good control with my set up and am just looking to refine my technique to enhance qualities of specific beans.