I would encourage you to try the A/B comparison. Claus's book is almost 20 years old and we have learned a TON about roasting since then. Back in those days, you were lucky to be able to source coffee from a specific region let alone a farm. Tom/Sweet Marias was the only place pushing boundaries. I only state this because in modern roasting we start at high temp and lower during the process (reverse of what you do... and reverse of what early Behmor roast profiles are as well). During the last 5-10 years we have discovered the time for the drying process (up to mailard / browning) has little impact on flavor (which is probably why the dehydration method works)... but the timing between drying and first crack has a huge impact on the body, and the time from FC to drop has a huge impact on acidity/fruit flavors coming through. Just food for thought... try diff methods and cup/taste to your preferences.