Alchemist John wrote: Well, we have the perfect opportunity to answer that. Who's up for a back to back roasts with different cooling? One with as designed 8 (12) minute cooling, another with an open door cooling. For those really adventurous could do a third with full external cooling. Then taste them all are report back.
I'm not so adventurous that I want to risk breaking my new roaster, but the P4 "soft bean and espresso" roast setting had my 1 lb. of fancy Brazilian blend cracking pretty hard with minutes left on the timer and I dumped it pretty soon after opening the door and hitting cool. I hit "stop", got the basket out in seconds and hit cool again (door open) and cooled my roast pronto in my RK cooling tray. No apparent harm done to the roaster, which got to cool itself all it needed and the roast was only a bit charred-fine with cream and sugar. I think it would have been a total loss if I'd left it in the roaster to cool slowly. If I do break my Behmore doing stuff like this I'll let you all know right away.
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