Kaffelogic community

Hi all, wondering how to best do fan profiling. I understand too little fan and you get scorching. Too much and you get erratic looking roasts/RoR. Is the idea to have a consistent movement, similar movement when calibrating, all throughout and hence why fan profiles tend to dip over time as bean weight decreases? Are there certain concepts you use the fan for to bring more aroma, fruitiness, or other things?

Would love to hear your experiences. Thanks!

Good points to raise… helps especially those of us who are new to roasting have a guideline & better understanding. Hope we see some discussion & further illumination here!