Hey all - new guy on the forum here. I’m about 120 roasts in on my Bullet and loving it but just now getting on the RoasTime train. I roast 1kg almost every batch and have set my PH temp to 419 F each time. My roasts are taking anywhere from 14-15min from dumping in the green to emptying into the cooling tray.
As I’m looking through roast curves and data from others on this forum I’m seeing many have a higher PH temp…between 450 and 500 F. I’m assuming a higher PH temp will shorten the overall roast time. But from a flavor standpoint, what are the pros and cons to starting with a higher PH temp? I’m wondering if I’m missing out on something.