This takes me back.

I used to run a coffee roastery and roasted several thousand batches. This is pretty much how it works. I spent hours of trying to match those curves to the target profile.

Back in the day we had software called Artisan and a few probes inside the machine. It would have benefited of from having much more data being recorded.

For example: environment humidity, the number of the batch (machine itself heats, so batch 1 of the day is very different than batch 11), bean temp and moisture before going in, actions the roaster takes etc.

It seems like I have forgotten some nuances.