.
This time a typical Italian style blend (I believe).
5 parts Brazil Santa Terazina
2.5 parts Indian Plantaion A
2.5 parts Guatamalan Antigua
1.25 parts Java Semura robusta
Roasted together as they are all similarly processed.
I took this to about 20 seconds past the first snaps of 2nd crack, which was a higher measured temp than dry processed beans, around 455F measured by thermocouple.
The roast was even, and no oils were visible, the rousta was roasted weel too.
Tried once after 3 days rest. This is quite spicy, with a good bite. Quite lively, but not sharp or acidic. I did full sized doubles. I think a ristretto may be have a little too much bite.
