I will expand what I have been doing in my long roast.
While continually rockingthe Aromaroast to keep the beans
heating evenly I bring the temperature up to the point 
of first crack. This time is where that wonderful matamorphos 
is taking placethat is need to produce a good roast. 
This eliminates a grassy or wheat taste from undone beans.
Now I allow full air flow which drops the temperature to allow
the beans time to slow roast inside. Finally, drop the air flow
which brings the temperature up for the grand finally. I am 
going to experament more with different times to hopefull
produce an ideal roast. This first roast was an enjoyable
experience. After I drank the resulting coffee I went for a 
walk and the after tast of deep rich flavor lingered for a
long time. 
As Miss Frizzle says" Take chances, make mistakes, get messy".
Happy roasting.
Richard Sharp
disharp