Medium Roast for Espresso

I typically do African beans with a light roast and fairly decent results. Trying to do a medium roast for espresso but I feel like I’m not so skilled here. I did basically the same type of roast but extended the time past FC. I dropped them sooner that I had planned but I was worried it was starting to stall.
Any thoughts just on initial glance of this roast?

I mean end temperature of 209C looks perfectly fine to me for a medium roast. There is a slight flick but I would not say that it was stalling at all.

At the end of the day, how did it taste?