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The issue I have with timing roasts: time is dependent on input temperature.
I roast outside and yesterday was 30 degrees so it took 15 minutes to get to FC (406 degrees) At 70 degrees it takes 6 minutes to get there and !SURPRISE! It wasn't linear. The upside: @ 30 degrees there is virtually no after cooking, the beans go cold really fast so roast temp looks like internal temp after a moment in the cooling pan. Hmm maybe I should get an IR temp device if I can believe you look at bean temp instead of air flow temp.
Does your roast guide have temperature addendums like the download @sweet Maria's? I think color is too imprecise but possibly because of my color blindness. I cant see any change until about 390 degrees when the beans start turning brown
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