I’ve heard broken beans are a sign that the beans are too dry and that I need to adjust my roast profile. What is the minimum moisture that is acceptable, how do I measure it and how would I go about that?

How can I relate this (the roasting profiles) to what happens in my Behmor, where I cannot control the temperature in subtle ways? 

Could I ask your opinion about how the Gourmia compare to the Behmor roaster? I'm thinking of getting either from you. I'm hoping to roast both cacao and coffee beans.

Coming from a coffee roasting background, it's difficult to get away from the roasting precision requirements and theory minutia.  I keep telling myself, its not as important with cacao beans, but I still get a little lost trying to plan out what I'm going to do.

Is 'Behmor' impossible to adjust temperature in any profiles?
I read your articles of Behmor and all I could see was the 'Power(%)' of heat and time.
Not exact temperature.
So it looks as if I can roast beans with fixed profiles only.
Because I like to roast with flexible (manual?) temperature and time running.