I pulled my last shot of the Dolce this morning using the CMA group. I soaked the group in near boiling water for 5 minutes and flushed first then locked in the 18.5 grams. The crema dripped - poured - dripped - dropped for 26 seconds before I removed the cup of 1 ounce rich smooth ristretto. What I like about dolce is how it is obviously roasted into second crack but pulled like that has rich peaty flavors but little roast taste. Anymore, if I use espresso with much sheen on the beans I don't like the roast taste. I'll have to make my way back to Vivace in Seattle sometime this summer and try one of their and bring home another bag.