Not really sure on how my profile is looking, I’m used to Lavazza barista intenso 9 Italian roasts…. So this roast that ends at 218c before 2nd crack is new to me.
I understand that some of the more complex beans don’t want to be over roasted, or will loose dimensions in flavour
I’m trying to create a high body , with some punchy tones and crema… a modern espresso