Green beans in with probe...
The notch in the spacer for the probe is fairly deep to allow the probe a shallow angle. With 350g of greens, there's about an inch of the probe's tip (which is where the probe reads temps) submerged. When the bean mass is at a steady temp, and I add more heat, it takes a good minute before the temps readout rises too. This tells me that the probe is reading bean temp more than the hot air above the beans.
I preheat the unit on the initial roast w/ both top and bottom heat. Beans go in, bottom heat is off, and beans are held at 300° to 350° for at least 3 minutes. Top heat is applied. Depending on batch size, 1st crack starts ~ 4 minutes later. During 1st the spacer is propped open to let chaff out, and modulate the temps. At the end of 1st, top heat is turned off, spacer is closed, and the roast will coast, temp is maintained. If stored heat of the beans inches the temps up, spacer is opened again to release heat. If FC+ or beyond is desired, spacer is closed, and top heat is turned on.
Bean cooler, weighing/bagging table