I know you get a lot of questions about mysterious airflow, but I still cannot completely understand how to find the prefect balance. The variable airflow control is the most recent modification I have made to the roaster so I haven’t had much time to experiment with it, but so far I have been running a higher airflow than before and I am getting brighter notes with more acidity without having to roast lighter, so I that rings true with what you have said, but it also causing the cup to be lacking sweetness and body, could it be possible that with this system it requires a slightly lower airflow to try and bring a little more conductive radiation to the balance? I am predominantly roasting for espresso so sweetness and body is more of a priority than acidity to me, compared to filtered coffee where I find acidity and enzymatic notes to be more desirable.