Always preferred to judge roasting results by the taste in the cup, and Leftist was one of my favorites last year and still remains ... http://blog.coffeestork.com/?p=1186

I picked up a bag of Leftist on Saturday after we returned from vacation since I hadn't frozen any roasted beans before we left. It was already 12 days past roast but since I was adjusting the pstat on my Livietta and testing flush routines I figured I get through it in no time. Sure enough I finally dialed things in this morning and I only have about 2 oz left. Perfect timing because I roasted some of Coffee Shrub's Finca Siberia Bourbon and Yirgacheffe on Sunday so I'll be able to start with those tomorrow or Thursday.

I had previously had the Livietta set at .9 to 1.1 but I just wasn't getting hot enough shots no matter what my flush routine, it seemed. I bumped it to 1.05 to 1.25 and I quickly settled on a 10 second flush with another 25 seconds of rebound, plus I can steam better now.

Using that flush routine, a 14.5 gm dose, and 22 grams out in about 30 seconds, I hit the sweet spot. Plenty of chocolate with hints of walnut, and with the least amount of bitterness to the finish. And more complex with better body than the shot I had at the store where I bought the coffee.

Picked up a bag while in the city yesterday, roast date of September 29. First pull was at 18.6g, I use a Le'Lit PL53 so I had it set to my last set of beans from a local roaster, can't tell you exactly where it was. It was obviously WAY too fine as it was 22 seconds before the first drop. Still tasted OK for what it was. Changed grinder settings and used 19.4g with a slightly lighter tamp, had the first drop after 4 seconds and a full double shot after 27 seconds.

The taste was virtually identical to what they pull at their store on Mott St. I'm very happy.

Currently I'm using an Isomac Tea.

Quick pics taken with an iPhone 4 (Instagram user: mikepanic)

It's about 2 weeks past roast date and I have a few more shots left in the bag I bought, it's not as vibrant now, but still an easy, smooth espresso to pull, or in my preferred method as a quad Americano. I will say that this roast goes through my grinder with such ease it's scary.