Has anyone done any research about the correlation between bean temp at drop, moisture % of roasted coffee and agtron roast level? I would guess there should be some correlation between bean temp at drop and outside agtron. Of course this is assuming that your bean temp probe is accurate. But what about using both bean temp and moisture to get an idea of inside agtron reading. I assume that moisture % in roasted coffee has a direct correlation with roast time/RDT, and therefore darkness in the interior of the bean. Any thoughts?