Hi All,

I've been reading the thread "A Fast Finish Profile" and am getting good results. By accident I forgot to turn the heat back up after a slowdown pre 300f. The BT ran level for 3 minutes at about 310f.

After doing an espresso shot this morning, (only one day rest) the flavor was great and didn't show any signs of roasting defects.

What gives? Is this a "safe" place to stall if you have to stall? If not, it's me and my 60 year old taster.

Here is an image of the profile. Kenya Nyeri Tambaya AA from SM, Hottop with two probes through bean chute.

... Aaron

I wouldn't do it intentionally, but that is an interesting place where free moisture is out at the rate you've intended, but browning reactions (carmelization) haven't yet begun.

Its probably your 60 year old taster! I have one too, and I never know if I should trust it or not!