Roast method:
Machine: Gas Stove Top drum roaster
I have the glass drum set with electric rotating motor, I use a measure attached with Artisan software to get the roast profile.
The machine operates quite, and it has the glass drum, you can easily see through to watch the development stage from the color of the bean.
It is fun to watch the coffee bean rotating inside the drum, also I can hear bean rotating through the glass surface with crispy sound on each stage with minor difference.
cracks sound can be easily heard.
This machine can not adjust rotation speed
It is on stove top, full control on the heat power depends on your gas stove
The charge may take a little bit longer time as it needs to hit up a big glass drum.
it has better even roast on the batch due to the drum rotation method
capacity is big , drum can take max 3 lbs in one batch
Load bean after charge is tricky as load window is on the side, I have to lift the drum and make it vertical, and use another hand to load the bean in.
Drop and cool down is the major con , as it sit on top of stove top with a metal stand, as stove also burn into hot state, even turn off the fire, the whole stove stand and the metal stand going to keep sending heat to the drum. and I can not take the drum to somewhere else to cool down as I still need the hot coffee bean keep rotating during the cool down.
one thing I found out is useful, I may be able to use an hand fan to blow the drum with cool air, it helps cool down faster.
Bean skin can be everywhere as there is no skin collector, and some of the skins may fall out and you will see some sparks when they reach to your stove fire. most of skins got collected on the stand or inside the drum with beans
Clean is a major work, I have to wait until the whole set to cool down (10 to 15 mins) and then I need to unscrew three poles to remove the cover and the glass drum and dust all the skins off and then put them back.

Medium – Dark (Full City +): slow roast profile (18 mins) , 410 charge , start on 190, Dry on the 10th min around 340F, FC starts around 15th min at 408F
This profile should create more sweet cupping , but might be flat due 6 mins for development phase and total 18 mins roast.
Medium – Dark (Full City +): fast roast profile ( 8 mins), 420 charge, start on 210, Dry in 2 min around 370F, FC starts around 4th min at 418F, and stop around 6th min around 440F, second crack starts around 8th min around 450F and drop after a few of cracks.
This profile has too short maillard time may result in unpleasant acidic taste and less sweet
due to the non efficient cooling , this profile may toward more dark side .
Dark (Vienna): I lost the roast profile , but it was as total 12 mins roast, dropped at a few second cracks, but due to the slow cooling down , it actually went to rolling second cracks before temperature got chance drop below 400F