The cliff notes version is that Morton’s technique is to control the events of the roast with one variable: heat transfer. If you can hit first crack somewhere around seven and a half minutes, your system has enough power to follow this system.
So he first roasts the max charge and notes FC, SC and the temp in between. His plan is to decrease the flame twice during the roast. The first decrease delays first crack to 9 minutes, the second decrease stretches the development time.
I am unable to do this because I can’t get first crack before 9 minutes without using unreasonable settings like drum speed 6, fan 1, 310 preheat at full power
Roasting 900g is critical as it amounts to two batches of coffee for me to sell. I could roast two 450g batches but that would take twice the time and defeats the purpose of buying the roaster.
I sell 12oz bags, so I might be able to get by with 800g charges but that’d be cutting it really close, especially with dark roasts
Update: I took the roaster outside and plugged it directly into a new isolated 20 amp circuit. No extension cord, no hood. Upon overlay, roast was basically identical to the indoor setup.
I get a shutdown error every half dozen or so roasts where the induction coil is too hot.