Hi everyone. Just wanted to get some thoughts on what people think the effect of ET is on a roast after first crack. This is assuming two similar BT profiles but say on one you freeze ET at first crack and the second you continue to let it rise say 20 degrees f or so as the coffee finishes.

I know the profile with a lower et will usually result in a slower BT ROR. I'm assuming you keep the BT the same by increased airflow or another compensating method. Purely an et question.