I must admit I’m getting confused with which roast is which. The two cups I’ve tried this morning have both been what I believe is 160C - 5m, 190C - 4m. It’s very light, smells very nice like chocolate, but with both cups I’ve had (grinded at 5 and then 8) they have been acidy like regular coffee, watery like regular coffee and no more taste. The last cup had a decent amount of crema, but that just goes to show that you can have crema without taste.

What a difference 45 seconds makes! I had a cup of the 176C - 2m, 204C - 3m, 232C - 3m that I roasted the 12th, which is 45 seconds shorter than the roast of the 10th and it’s got so much less flavour. It still tastes nice, but there are big things missing. Very interesting since these 45 seconds were slashed because I thought they’d need to be less burnt, not because I heared a crack earlier.

Today has been a quite caffeinated day. I’ve had two cups of the light preset 1 roast, one grinded at 4 and one at 6. Both turned out quite bitter. Luckily my milk frothing is going better by the day, so they turned out to be quite drinkable.

The next I tried was the now four days old 176C - 2m, 204C - 3m, 232C - 3m45s. I dialled in 6 and got a cup with lots of crema and after a while a few drops of oil broke the crema surface. It was not bitter at all and quite tasty, a roast I’d most definately would try again.

I had a second cup of this, dialled in at 8 which also gave me nice crema, oil and a lovely taste. This time I added some amaretto syrup and frothed milk and had a nice tim-tam with it. Umm….