What follows are my preferences… there’s no reference docs that detail what I’ve come to follow. Just my opinion/taste preference. But in general…
The end temp depends on the beans. Most of what I buy is touted for chocolate flavors and most often require a FC or FC+ roast (C = City, FC = full city). I typically use IR data (labeled Drum Temp) to track the roast. That sensor is prone to contamination on my machine so I often have to add a little ‘Kentucky windage’. A FC roast requires getting to about 444°F/229°F and a FC+ roast is higher at 454°F/234°F. I have one blend that can handle Vienna which is just North of 454°F.
To me a medium roast would be C+ (City plus) and means going to about 435°F- 440°F. A light roast would be C (City) and is the bare minimum, i.e. the end of 1C. In general I’m not a fan of beans that are at their best with a light roast.
Additionally I prefer a roast that adds the roast-heat a little after charging the beans. I only recently learned there’s a name for this- something called a ‘heat soak’ (look for a few posts by @quartzglen … definitely not a Rao-ist approach to roasting).
Here’s a FC roast that is representative of what I like…
You’ll notice the roast runs longer than what most here would prefer. The approach isn’t common among those that post here and I’m not suggesting this is the way you or anyone else should roast their coffee! It’s just what seems to work for me. I’ve been roasting since late 2003 and consider myself a beginner… I still experiment. A lot!
ps- I suspect ‘experiment’ might be scientific vernacular for ‘failed roast’!