I still dislike the 11% heat stages or P settings.
Also, batch size has an impact on what kind of heat application + timing you can use. So what is possible on a 350g batch is not entirely possible on a 900g batch. So the concept of “worst batch size” is still somewhat true. It is just more subjective a truth than what I was originally meaning when I started this thread.
I’ve done a hundred batches in almost every main batch size and with different ambient and airflow situations and find that batch size is a major complement in designing flavors. Unfortunately trying to make money of anything smaller than a 700g batch has diminishing returns, but as a hobby or for the love of coffee, it is a a lot of fun.