I'm roasting an espresso blend. It hits FC and consistently goes exothermic within 30s. The roast ends early (lower than target development) because of the temperature overshoot.
I added a -6 boost starting at FC, which helped a bit. I suspect I need more like -15 and will try that in future roasts.
Reading more about zones, I see recommendations to avoid negative zones around/after FC, which is counter intuitive in my case.
Is anyone else using negative zones as I am? Have I overlooked something else in my adventures?
TIA, Steve