I think Mike would benefit from the double roasting even though it is not for
espresso. Here is what you need to change:
1.  There should be a fast cooling down to below 150 deg after the first roast.
2.  For non-espresso, you did well by taking the first roast to only 435.
3.  Now you need to slow down the 2nd roast after 385 and listen beginning at
    415 when the 2nd crack starts again. For your coffee, take it only to 426
    bean temp and then immediately dump and cool quickly.  You went too far.
Jeffrey Pawlan

That's a negative on too far, I didn't take the Panama or Kona into 2nd 
crack at all. Ended both roasts 445, and as I said anticipated 2nd was not 
until 450-455. That's the problem attempting to directly correlate temp 
readings from different roasters different measuring devices. For instance 
Tom's roast pictorial he gets end of 1st / City @ 426 and start of 2nd not 
until 454. My start of 2nd happens to more closely coincide with Tom's 
reading than your readings.
Your temps are almost meaningless without a referencing what stage the roast 
at what temps. Not meaningless for your uses, meaningless for anyone else to 
use. Any sharing of profiles needs at a the minium start of 1st & start of 
2nd temps.
miKe

From: "Jeffrey Pawlan" 
Sent: Thursday, June 30, 2005 3:55 PM
<Snip>
Why below 150°? What's the difference in the cup between taking it below 150 
and only taking it down to 200 or 250° or ? and re-starting roast?
<Snip>
What's significant about 385°? 2nd crack starting at 415°!?
miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path traveled by many. 
To know I must first not know. And in knowing know I know not. Each Personal 
enlightenment found exploring the many divergent foot steps of Those who 
have gone before.