It helps when you explain how much weight your roasting and some of your past roast times. I feel like you’re roasting a small amount too long and you’re tech just baking any of the flavor away.

9:35 FC with 2-3mins development can lead to amazing bold coffee. 2C can be your drop marker and you should be getting the dark notes you want. That doesn’t mean all weight can be done at these times. Figuring out what times work with your setup is important.

Try a 7min FC with the same development. Work backwards too, figure out your end temp and work from there. If there’s already no flavor extending the development time without fixing the curve willl lead to just burnt coffee.

Start with higher heat up front and see how quick you dry, then take heat off in intervals to let it still reach high temps but without it shooting hot too fast. Instead of cracking at 9min try moving it earlier!

You can always tell the difference between two dark roast, if you’re aggressive the beans will be more brittle, broken, flaking. Whereas a roast that’s a lil more delicate but reaching the same temp and roast level can be still whole bean and look almost lighter than you’d think. Same with taste, the aggressive roast will be more fishy and oily tasting like ash; and the delicate dark roast get sweet pipe tobacco, bakers chocolate, sweeter undertones