From BoldJava: ^ Preheat unit with hopper in to 175C. ^ Pre-measure 230grams ^ Hit E stop and move like the wind ^ Use dual settings. a. High grown or dense beans: 248C into the first crack plus 45 seconds. Then turn down to 243C until 2:30 minutes past initial crack of first crack (try to stay out of 2nd crack). I call this a full city roast and is my starting point for working on a new bean. I can shorten/lengthen based on cupping results. Most beans finish between 12:45 and 14:00 minutes. b. Brazilians, some Indonesians, intermediate elevation beans: 243C/237C, profiled above c. Kona and Caribbean beans: 237C/232C , profiled above I end the roasts with an E stop and cool my beans externally. My current is a steady 120 (variac controlled). My assumption is that you have 220V so trust that the profiles can be superimposed onto your unit. From John Despres: The harder, more dense beans that are typically grown over 5000 feet need a higher initial heat and less ...