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Texh, I think I remember your post about your roasts that you were doing... I think on a wok? and I had told you better if you used something heavier, like a pan. From the pictures I recall seeing, you are taking the beans very very very VERY dark in lots of cases. The darker you take them, the LESS of the single origin flavors you will find (for most of them). I like lightly roasted beans, so that is not a problem for me. But there are beans that taste better darker; I've noticed the guatemalan beans I've ordered lately all like going past 2nd crack. They taste good after 1st crack, but only 'ok' good, not 'great'. When taken darker, they get more chocolaty and richer (which doesn't happen with my ethiopians). So there isn't one 'best' temperature... but if you roast all your beans until they look like charcoal, then you are not likely to taste any difference between them, you'll just get expensive charcoal. Try roasting a small sample to 1st crack or just a little after, then another small batch to 2nd crack and taste the difference (same beans taken to different final temperature) and take notes about what you taste. You can then decide for that bean what is your best temp.