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General Roasting
I'm still new to roasting and coffee drinking. I'd guess I've roasted about 60 times and with the exception of Toni's Mysore Nuggets from the Pollyanna (exceptional) only had my own roast coffee to drink. My first 40 roasts were on my Behmor,P2 profile and it would take about 20-21 M for Full City+ . I would usually move the times to get the Behmor to drop to 70% power just prior to 1C then about 2M to 2C. These were fairly good roasts, I think. I like a little lighter roast but my wife drinks Latte and is used to french roast. Blah.
Now I'm roasting on my hot rod (in a comparative sense) HBGM with the TC4 setup. I'm pre-heating to 380F, dropping the 1.25lbs of beans in, turnaround is 160-170RF, ramp to 1C at about 25F RoR usually seeing 1C at 8.5 to 9M then 4M at 5F RoR to 2C. Is this a decent profile or am I missing something? Is 25F RoR a never to exceed speed, or is higher or lower more appropriate for varied density or moisture content?
The differences I've noticed with the two roasters;
The Behmor produced divoted beans quite often, and more surface oil for the same level of roast. Why? Is surface oil bad? I think the roasts are a little more flavorful with the HBGM but I haven't done a blind test.

Roast Strong!
I prefer to roast Kernels. Roflmao
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