I don't know if this will help, but here are curves from two batches of Klatch Panama Elida Catuai Natural I roasted in my Ikawa Pro V3 at the end of September, 2021. I used a shortened version of Ikawa's Espresso Roast 1 for Pro roasters.

The first is a light roast, measuring 27 on my RoastVision, close to the middle of the light range:



I always mark 1C when I hear the very first pop. I do this based on a Rao article about marking 1C based on a spike in RoR, which usually happens before 1C gets rolling. In other words, waiting for 1C to get going often results in marking it too late. I've had much better results marking 1C early than marking when it gets rolling.

As you can see, DT is quite short, 45 seconds, and DTR is only 9.2%. I suppose Rao would be horrified, but remember that we're dealing with a tiny fluid bed roaster, not an industrial drum roaster. After 89 roasts with the Pro V3, I've concluded that DT is a much more useful number than DTR. Also note that the exhaust temperature increases about 11F after 1C. I've read that a rise of at least 10F is important for proper development, and my experience so far confirms this. My tasting notes on this roast are "Bright, fruity, best of the three batches." (that I roasted that day.) Wonderful coffee.

The second roast is medium-light, measuring 21 on my RoastVision, which is near the medium end of the medium-light range:



This time the DT is quite a bit longer, 1:15 vs 0:45, and DTR is in the range of what people report for light roasts in drum roasters. The temperature rise after 1C is 17F. Not surprising that this one came out darker. My tasting notes are "Bright, juicy, hint of blueberry. Very slight astringency on finish."

Note that time to dry, which I define as 300F, and time to 1C is about the same for both roasts. I've had a lot of success manipulating roast color/development by manually dropping the roast after a pre-decided DT or temperature rise after 1C. Lately, I've settled on the latter as a more reliable method.

Neither RoR curve looks good from a Rao standpoint, but we're dealing with a much different roaster than his customers use. Also, the scale used for RoR is much too compressed (I've written to Ikawa about that.) The last part of the curve from about 3/4 of the way through Maillard looks more Rao-like, with the medium-light roast, but it flattens out a bit at the end, possibly the cause of the slight astringency on the finish. If I wanted to perfect this roast, I'd probably have to gradually reduce heat just after 1C.

A comment about that: While the Pro series allows an unlimited number of edit point, I'm not convinced that you need more than six. Unlike most roasters, a curve point tells the roaster what you want the temperature to be at a certain time. So, if you want a gradual decline between the start of 1C and drop, you only need to add or edit a point at the drop time. That'll create a downward slope between the start of 1C and drop. It might be necessary to do more than six temperature changes on a gas drum roaster to get a desired gradual decline in heat, but I don't think that's necessary for a PID-controlled roaster. You should be able to get a pretty smooth curve with six or fewer points.

Yeah, it's problematic that you can only program the inlet temperature in the Home, and my curves show that the PID is doing a lot of little tweaks to follow the exhaust temperature curve. But I suspect by adding an exhaust probe to the Home you can come up with six points for the inlet temperature curve that get pretty close to the desired exhaust probe curve.