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If you can pull it off. Find a way to measure the air at the top of the roast chamber preferably using a thermocouple sensor based thermometer. For hot air roasters, this is close enough to a representation of bean temp to allow determining what your bean temperature curves are. I think you will not be able to determine what may be going wrong with your roasts without this. if you are able to do this, shoot us the numbers every 30 seconds and we can help you figure this out.

Have you tried different coffees from different sources to make sure you are using optimal beans. A lot of folks totally rearranged their roasters at a huge expense of labor and money only to find their large stash of greens were sub par.