Part of learning a new roaster is testing its limits. Halted this one at 4:20, fixed 80% fan, 540°F inlet.

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Most people with the Pro V3 will probably never attempt to take a coffee that dark because it's something that you buy as a sample roaster and at that roast level you can roast out defects that you want to know about before buying a coffee, but at the same time it's good to know that the machine can push a coffee that dark (though it needs to get there slower if it's going to taste good).

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