Your Drying interval is too short; the Ramp interval is too long; you need a better ratio between them for the sweet, Central American profile you say you want. Drying should be at least as long as Ramp. Although, I'd say 5:00, 5:00 is very fast. That particular style is unhurried.

At least that's my take on it. I'm not saying that hot, fast and sweet isn't a doable thing with SHBs. It's very doable. But you'll get a lot more varietal character, and a lot less "bottom" than a slower roast. Maybe you should talk to someone who does a lot of light roasting. It's a horse of a different color. It occurs to me that "Central American" style and "light roast" may not be possible in the same roast. But what's in a name?

ET and BT plots crossing one another might be probe placement. My ET thermocouple is actually in the exhaust manifold. Because of placement and airflow (I use a lot of air during Development) the ET readout always drops below BT before 1stCs, and remains that way though the end of the roast.

Rich

Hi Charlie
Are you getting the results that you wanted to achive in the first place?
Ozgur