The Ambrosia has completely transformed between day 5 after roast (when I opened it and pulled my first shots) and day 7 (this morning). On day 5 after roast (Saturday), my shots (generally 30 second pulls of 1.25-1.75 oz. at a temp of 90-93C, using doses of 16-20g on my Brewtus II, the shots were overly bitter, although beautiful in appearance, virtually all dark thick reddish brown speckled crema. The next day (day 6)it was a completely different blend, with bitterness receding and chocolate, caramel, and a sweet high-toned fruitiness emerging. Today (day 7), the sweetness was further amplified and the shots are just delicious. The shots are still abundant in that beautiful reddish-brown crema. I've settled on an 18g dose in a triple basket pull at 93C for 35 seconds or so, resulting in a pull of 1.25-1.5 oz. (That probably mostly reflects my personal preference for syrupy ristretto shots, and my machine's long pre-infusion time of 9 seconds or so).