How to achieve maximum heat?

[Mayowarlord]

Hey all,
I am having some great roasts, but I look at a lot of the profiles on here, and my dry time is way longer than most (6-7min).

I am doing 500g batches, so that's obviously going to slow things up bit, but even similarly sized batches on the artisan database are drying in 4-5 min. I have been learning a lot about how whit a high flame (5kpa), high fan seems to increase ror, but I thought, I had maxed that idea out with 5kpa and 55 on the variac.

My next idea, is that maybe my soak (2kpa/closed damper form charge to TP) is a little light on energy for those dry times?

So I guess, I would love any ideas about how to reduce my dry time.

I would also love some perspective on if this actually matters. What flavors am I imparting with a long dry ?The coffee has been pretty damn good.

[Turboner]

What is the charge temp? From the Mill City Roasters videos and Rob Hoos book, drying time does not affect the taste of the coffee. What it does is that it sets you up to hit your tArgets for the remainder of the roast.

[edtbjon]

What is the charge temp? From the Mill City Roasters videos and Rob Hoos book, drying time does not affect the taste of the coffee. What it does is that it sets you up to hit your tArgets for the remainder of the roast.

Well, at least it doesn't really matter that much. I.e you will not notice any difference when you have the drying time within a reasonable span (say 4 to 7-8 minutes...) As Turboner says, you're establishing a platform for more active segments of the roast and I believe that adding a lot of heat in the drying part sets the beans up for more effective Maillard processes. I guess it's because the heat builds up inner pressure. If you give that build-up some time, the bean will also be more evenly roasted.
In perspective of the whole roast, I think that the difference 'tween 5 and 6 minutes drying changes the final cup less than e.g a 10 seconds difference in the final development phase.