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The Kaffelogic roast chamber has ultra low thermal mass. The roast starts from ambient temperature with beans in the chamber. Hot air is blown into the chamber. Heat is transferred from the air to the beans, with only a small amount of heat being transferred to the metal of the roast chamber. Consistent roasts are achieved by returning the roast chamber to ambient temperature between batches. This ensures the ratio of heat going to beans and metal remains consistent from batch to batch.
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If you just want the beans fast quickly you can stop cool down as early as you like. Press ▶ then -. But if you are intending to roast back-to-back batches you must have the full BBP: let cool down run until the roaster stops it automatically. (BTW, don’t turn the roaster off between batches. As part of the BBP it measures ambient temperature and this measurement affects the next batch. When you turn the roaster off this disrupts the measurement of ambient temperature for the next batch.)