koffein wrote: I am very curious about experimental roasting, and classical roasting ... this post is strictly about traditional/experimantal roasts

Experimental/traditional or classical are unusual names for roasting profiles. What do you mean?

Here are some instructions to get you started on the Quest with a basic profile

In addition: You can experiment by roastingthe same bean to different profiles: here are some suggestions:

-- You can lengthen the roast up to the first crack. This will emphasize the Maillard flavors which are savory and malty, like roasted meats, and deemphasize the caramels, which are more candy-like. For most coffees, this may not be a good idea.

-- you can lengthen or shorten the time from the start of the first crack to the end of the roast. Shorter times create a large difference in degree of roast between the center of the bean and the outsid; while longer times create a more uniform level of roast throughout the bean. The wider range of roast levels of very short roasts (less the 2.5 minutes from 1st crack start to end) can lead to a wider range of flavors, including very acidic and grassy flavors for lighter roasts and peaty or tobacco flavors for darker roasts. The very narrow range of flavors for long roasts (more than 4.5 minutes) can lead to a flat tasting and boring coffee. You can try these extremes for some coffees; but it is usually best to stay within the 2.5 to 4,5 minute range.

-- the key to good roasting is to vary profiles on the same coffee and cup the results. Intructions can get you started, but only this direct, experimental experience will make you good.