Sent out a bunch of IKAWA profiles for students in yesterday's class. I had 16 of those for a variation on the workshop done with that roaster, 8 batches that go from light to dark roasts then 2 batches with timing variations (faster and slower) for while the coffee is yellow, brown, between cracks, and beyond 2nd crack.
Here are the graphs. B-1 has a 15.71% mass loss and the ground coffee measures 53.7 on the Agtron gourmet scale. B-2 has a slightly higher 15.86% mass loss and a slightly lighter 53.9 degree of roast. Those post-roast measurements are closer than some roasters get trying to follow the same plan but these are clearly very different roasts.
Author of Typica software for coffee roasters.