Welcome to CoffeeSnobs..... [smiley=thumbsup.gif]
This is just me of course but I reckon youd be better to try and suss out profiles for yourself. The main reason being that not all poppers are the same in their behaviour, even units from the same manufacturer. Besides which, our palates are all very different and what may seem like a roast from coffee nirvana for one, may seem very ordinary to another. Coffee is a very subjective hobby, to say the least. Very enjoyable though. 8-)
As a (very) rough guide, try to determine mostly by trial and error what size batch gives you the best overall roast profile. Start with 80-100 grams of beans at a time and then add or subtract from this amount to shorten or lengthen the roast respectively. Aim to try and reach Rolling First Crack (RFC) by about 8-9 minutes and the first few snaps of Second Crack (SC) about 3-4 minutes after that. Dont allow your roasts to progress beyond this point to start with until you have quite a few roasts under your belt and know what to expect as Rolling SC can come on with a rush in a popper and before you know it, youve got charcoal beans.
As important as roasting the beans, is Cooling the beans afterwards. This can be as simple as tossing the beans from one colander to another in front of a desk fan or you could knock up a dedicated bean cooler using a 20 Litre Plastic Bucket with a Bathroom Exhaust Fan mounted in there. Lots of threads about this sort of thing if you do a search of the forum. Theres also a great "How To" primer to be found here.... http://coffeesnobs.com.au/YaBB.pl?num=1174699442 for all newbies to coffee roasting using a popper, so there may be some helpful information in there for you. All the best Nik and have fun.... :)