I have some experience with roasting. I have read and researched it. I have roasted in toaster ovens, frying pans and now I am using a HUKY500T with solid drum. I am aware of Huky forums. I can produce good tasting roasted coffee. I want to improve my technique. My interest right now is to better understand the phases of drying, Maillard and progress toward finish including a comparison of natural senses (smell, sound, see) and approx temp ranges vs time . (I know temp readings vary by device) I;m looking for a better understanding of what to look for so I can train my senses and more easily analyze what is happening.. regardless of equipment. I am happy to have discussions or if someone can point me to a reading source that's great too! I am in Japan and am building my cafe startup right now.