I guess this info is more useful in this topic, I post it here too:-) :

For the folks that is roasting on the Diedrich roaster. Here is a link to some info about profiling on a diedrich, this is Stephan Diedrich explaining how he develop profiles. I do recommend everyone to check it out. On the audio and the transcript, Carl Staub also has a very interesting lecture.

Handouts:
http://slk020.liberty3.net/SCAA/gateway ... resboxno=0

Transcript:
http://slk020.liberty3.net/SCAA/gateway ... resboxno=0

This is an audio of the "How to obtain excellence with drum roasters" Lee, Torrey / Diedrich, Stephan Staub, Carl Newall, Jack
http://slk020.liberty3.net/SCAA/gateway ... resboxno=0

The links don't seem to be working anymore, glad I saved the PDF's yesterday from the first time you linked them. Even as a Diedrich owner I find it a little overwhelming to think I would do that many roasts to figure out a profile for one bean as a home roaster however it may be a good exercise to do to learn more about my roaster and how I can effect the outcome. To do this I would be doing a minimum of 14 roasts and many of those roasts I would not consider drinkable beyond the cupping exercise. Thanks for posting this, I will be sure to reread it a bunch more times and probably give it a shot once.

Strange... But if you use this link, http://www.scaa.org/?page=library and search for (stephan) Diedrich you will find an article called "How to obtain excellence with drum roasters", here you will find the pdf documents. Seems they change the address of the pdf's.