I have some general roast profiles for region/processing but a) I think i'm still learning/experimenting (after what, 5+ years?!) and b) the coffee's always change.

I hit washed coffee's a little harder at charge than naturals and try to drop them at the 10-12C temp change range. Have started taking naturals a little deeper at 13C-15C.

I've started to consider weight loss recently due to conversations here and at the Bullet forum (Mortenson/Hoos related). Weight losses are pretty consistently 14% to 15% regardless of what I do which has been somewhat of a surprise.

It's hard for me to get what I would consider to be a good slightly darker roast (16%-17% weight loss, 16C+ temp change). Maybe its because I'm still trying to maintaining a balance of declining ROR, temp increase, and time that I should discard/modify.

Great topic by the way! I think it reflects continued questioning vs rote actions/complacency I find elsewhere.

I try and stick with just one. Took 1500 roasts to come to the conclusion that our roaster likes what we've found. It will tolerate small tweaks here and there and we try and stay in that box.

Then again, some coffees just don't co-operate./

There's a lot to be said for fitting a profile to the roaster. It took a while to get the best out of the Behmor and I had to start from scratch and learned what worked on the Bullet. I think tweaking the batch size is one of the more important parts for me.

I tried to roast 340g at a time because I could get 6 roast from 3 lbs with no leftovers.

Today I went back to 225g and immediately noticed a big difference. Very easy to make the machine do what I wanted it to do. Didn't struggle to get to dry, coming in around 4-4:30 using just a little bit of throttle. Less gas = less drum heat, less chance of tipping/scorching.