Thanks for the info. Cooler lower is not what I would expect, but I guess it all depends on where the heat is flowing. I'm now motivated to measure a few more spots around my drum input.

I also don't see why 10# in your bigger roaster, with more air flowing, would require higher input air temperature than my 2# roast. But if your coffee tastes great, I guess it doesn't matter.

Almico wrote:And it makes sense that an MET probe on a 5kg roaster should be hotter than a .5kg roaster. Getting 10# of coffee from 70 to 410* in 10 minutes takes much more heat energy than 1#.