For those, who will not read the book, I will try to report his core statements in short.

0. What everyone wants is peak and balance. = philosophie ??! for me it is a goal.
0a. There are only two phases 1= before, 2 is after C1
1 .Find temperature of 1. crack.
2. Try to get there in 10 minutes.
3. Charge on the way down with different temperatures as suggested, or as found out by oneself.
Make your final decision on basis of taste chracteristics.
4.Turning point and its exit occur naturally.
Do not apply too much heat at any time of the roast but enough to keep the profile on its path.
5.After turning point find out the line adjustment point and the line steepness to the C1 (mostly around 200°C)
Watch the time (10 min. to C1 ) and look for a straight line. Experiment with different steepnesses.
6. Make heat adjustments in time.
7. Detect beginning of the C1 by smelling the aroma change - sharp tones!
8. Turn the burner to a minimum just before or at C1 to a minimum for 10-30 sec. to avoid flicks and crashes.
9. No curves in the second phase.
10. For most traditional varieties the length of second phase (beginning of C1 to the end of roast) is 85°sec. = 1 min 25 sec.
11. Adjust heat to get to the desired end point in time. (mostly 208-213°C)
12. Quick cooling is essential. Bean temp. should be under 40° C in 4 min.

General advice:

You can't fix failures in the first phase with the second phase.
The longer the roast, the less acidities.
Loss of fruity acidity creates unpleasant sweetness.
The longer the roast, the more bitterness.
Too short roasts manifest in green and grassy taste.
Burnt taste = too hot
Baked taste = too long
Underdeveloped acidity and underdeveloped sugars create flat taste.

He gives special adsvice for Loring roasters. 10kg!
--------------------------- for different varieties- i.e.Tanzania washed C1- 205°C in 10min. End 213,3°C in 11:25 min


I will add more later, if wanted.