Controlling end temperature and roasting time

[CaffeineWindow]

Hi coffee friends! First time poster on this forum. I've been thoroughly enjoying my Kaffelogic Nano7e for over a month now, with almost 100 batches completed. This forum has been incredibly helpful throughout my journey, and I'm very grateful for all the advice!


A local commercial coffee roaster recommended that I get to know a new coffee by trying the following experiment:
Roast three batches of coffee using the same profile, keeping the end temperature the same but adjusting the total roasting time to be shorter or longer. I understand that this approach might not be directly applicable to a sample roaster though.

Any advice on how to implement this specific approach on the KL? What parameters should I adjust to maintain the same end temperature while varying the total roast duration? I wouldn’t be surprised if the solution is right under my nose, as everything has been quite intuitive since the get go. But just can’t seem to wrap my head around this.

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To add some context to what I'm personally trying to achieve: Bright, juicy cups on the very light side.
To the point where my moms says "This ain't coffee it's rubarb tea".

This week I’ve been enjoying a fresh Kenya AA from the Kirinyaga region at 1500-1600 m.a.s.l. using:
Profile: 1500-2000 rest (level 0.4)
100g coffee and 100g-boost setting
FC at 05:36, 47 sec development time
Total roast time: 6:23 minutes
Weight loss: 11.7%

Brewed with an Aeropress and Flow Control, 11:18, 21 clicks on Comandante C40, 02:30 and slow press.
Light, juicy, a tad vegetal but sweet and a little uneven color - might give it ten more seconds next time.