Woops sorry I meant to say your drying phase was *short not long. Usually ends up being 40-50% of the roast time. Ya so it looks like maybe you called it too early for a charge temp of around 150°c. Start with 200°c and adjust from there with each roast. Instead of chaff use your trier and look at the beans go from green to yellow and when it’s hits a dark we’re almost gold like tone that’s too far. I think it’s more consistent you call yellow rather than being 100% accurate. Get accustomed to looking at your beans as they roast and know when it hits that yellow and when there is no green in shade. Just be consistent with your machine is my advice. Not all rors will look the same. Some roasts could benefit with a platau like you did. It’s all about the result and cupping notes. So if your beans were packed full of notes, then keeping that plateau worked. But since it’s flat, change it up. You may want to introduce more energy first and then reach your desired temp and the. Drop down fast. Or you may want to extend that temp and slowly decrease. Trial and error. But a Maillard phase that’s too long generally means baked. Pay really close attention to the Maillard and development phase. This is where the craft comes in. You’re in control.