Last roast of this batch

I’m just not concentrating today (too much coffee?) so I’m roasting the last 150 grams of Miscela d’Oro: 160C – 5m, 190C – 4m, 196C – 2m, 204C – 1m, 210C – 1m30s. I was inspired by Randy’s iRoast 2 review and Ryan’s summary of his first day with the iRoast 2. Now I’ve placed my order for a Miscela Due Doppio from Risteriet, which is 80% arabica and 20% robusta. I’ve heared robusta gives more crema, which is what I’m hunting for at the moment. The cups taste spectacular already.