Hi

Could there be a relation between the bean size and the best roasting profile? If there was one, then the times between roasters would be different but the relation of times within the same roaster type would still be there. This is just an idea. It would be something like the following.

The dry phase would be adjusted based on the total estimated length of the profile. For example, if a roast is going to take 17 minutes (long), then the dry phase should be small as it is already drying during the ramp/mid phase.

The mid phase (aka Ramp Phase) length could be based on the size of the beans and density. Usually, higher density allows higher drum temperature and a shorter mid phase (hotter drum). This would aim to get a best compromise of the maillard reaction spread from the outer surface to the center of the bean.

The Finish phase would also depend on this size/density thing. A smaller bean would require a shorter finish relatively speaking. The finish phase is when the chemicals inside the bean decompose (break) as opposed to the mid phase which is a union of sugars and amino acids.

Maybe it would be worth trying this and see if there is the relation size-time holds up. In cooking, there exists many cases where this relation is true (best cooking times change depending on the size of the food being cooked).

Cheers