
Coffee Crashing Consistently Near End of Roast
I've been roasting for around half a year now and currently working at a roastery. I brought in a new coffee, a Peru Washed, but for some reason it has been crashing every time near the end of the roast. I like to stay medium-light -> medium with my roast degrees, so with an 18lb batch on our roaster, I'll end at a BT of around 405-410ish with 2:00-2:30 development time.
This Peru crashes every time around 395-400 and it's driving me insane! I have tried letting the beans ride through first crack and making less adjustments. My new theory is that I need to charge them at a higher temp. For naturals I'll charge at 400 typically, and for this coffee I charged at 410. Should I charge at 420?
If anyone could shed some light on what is going on, it'd be a huge help. I still have a lot to learn so any advice would be appreciated. Thanks!