Thanks for the reply. With this modern computer age and a TC4 PID, creating and repeating profiles is not a problem. The problem is, the profile is no better than the persons knowledge of the best way to roast the bean they are using, and that's were I suck. I have two serious limitations and still trying to figure out to get around them. My first, I'm using an air roaster that's noisy enough, my hearing has gotten so bad at upper frequencies, I can no longer hear the first cracks. I've even ordered a high gain, directional mic to try and that didn't help. I'm gather materials to make a roast chamber I'm just going to feed off my flow bench I can remote away from the motor noise and see how that works (you recon 12ea 100 cfm vacuum motors will deliver enough air). So, for now I'm just assuming the first cracks are at the same points they were back when I could hear them. The second is some really dumbass taste buds. Even though I've roasting for 15 years, I've never really liked black coffee and have always drank it with sugar and milk, and always judged it by how it tasted then. Now, I've started doing at least two six ounce cups, cupping style a day (black) trying to learn how to taste the different flavors that are supposed to be in there.
That's why for starters, with these beans, I have been reading and trying to learn which is the better strategy. If the slow start, fast finish produces the most flavors, the why mess with Rao's theory. I just didn't want to do a dozen roast tweaking different parts of the curve, just to find out, I should have been doing it different and start from scratch again. I just made one roast about noon time today and just to get and idea, I tried it about 7pm, and it dang sure wasn't anything to brag about. 398F (I used for FC) was at 09:00 and 418 finish @ 11:15
I use Roast Logger, with the TC4 PID and just redid how I've doing it so maybe tomorrow, I can get a good roast and see if I can figure out how to post it for pointers.