So as mentioned previously I took the thermometer probe and used one of those pipe cutters with the “wheel” for cutting things like copper pipe and sliced off part of the probe. Due to the fact that this sort of cutter “crushes” slightly while it cuts this ended up making it so I could not slide the inner electronics out without fear of not getting it back in or damaging it (without having a soldering iron currently). I instead slid all of the formerly connected probe upwards and taped it to the probe’s plug using electrical tape. I then crimped the remaining probe in place at the top against the braided cover.
My initial test seems to have yielded a technically proper heat ramp based on what was happening. Additionally the cooling cycle appears to have been pretty normal too. It appears that when the cool cycle halts the beans are approximately 158 degrees and linger there while in the roasting chamber even when removed from the roaster. They drop to around 130 degrees after being dumped out into another container within about 20 seconds and then they hang around 130-120 degrees for several minutes if undisturbed.
Here is my heat readings for a standard roast. In this case I was roasting the Rwanda Gkongoro Nyarusiza.
Markers are A= Rolling First Crack, B= Second Crack. Fan speed is shown as 100% for the knob being set all the way to the right. 50% is fan knob set in the middle position (straight up).
I was not able to keep track of any additional details due to manually tracking the roast on paper. Cooling with fan speed increased to 100% starting at 6.1 was as follows:
Bean mass started at 120g and reduced to 102g for a loss of 18g or 15%